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Coconut Curried Chickpea Soup


Coconut Curried Chickpea Soup Recipe

Ingredients:
  • 2 tbsp (25 mL) olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp (15 mL) curry powder
  • 1 lb (500 g) small red-skinned potatoes, cut into ½-inch (1 cm) dice
  • 4 cups (1 L) vegetable stock
  • 1 cup (250 mL) unsweetened coconut milk
  • ½ tsp (2 mL) salt
  • 2 cans (each 14 to 19 oz/398 to 540 mL) chickpeas, drained and rinsed
  • 1 zucchini, cut into ½-inch (1 cm) dice
  • 1 tbsp (15 mL) packed light brown sugar
  • 1 tbsp (15 mL) freshly squeezed lime juice
  • 2 cups (500 mL) packed baby spinach (about 3 oz/90 g)
  • Salt and freshly ground black pepper
  • Toasted sweetened shredded coconut (see Notes)
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 424kcal (21%)
Total Fat 18g (28%)
Saturated Fat 9g (45%)
Cholesterol 0mg (0%)
Total Carbohydrate 59g
Dietary Fiber 9g
Sugars 5g
Protein 11g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

34.8682963384


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