I decided to make this meal for a friend who is currently vegan and gluten free. This is a very flavorful vegan and gluten free dish that does not require the additional shrimp, I only made those because my hubby prefers meat, plus it makes the meal more filling. But truly this is a delicious meal that makes me think I could be vegan and gluten free, but then I remember that I love cookies and hamburgers way too much 😉
Ingredients:
2 Tbsp canola oil
1 onion (about 1 cup), chopped
1 red bell pepper (about 1 cup), chopped
1 jalapeño chili, seeded and finely chopped
2 cloves garlic, minced
2 cups low-sodium vegetable broth
1 (15-oz) can chickpeas, rinsed and drained
1 cup chopped tomatoes, seeded and peeled, fresh or canned
1 tsp mild curry powder (use additional if you like more spicyness)
1/2 tsp salt, or to taste
Freshly ground black pepper, to taste
1 (14-oz) can light coconut milk
3/4 cup cooked white or brown rice
2 Tbsp chopped fresh cilantro or parsley
Directions:
- In a medium stockpot, heat the oil over medium heat. Add the onion, bell pepper, and jalapeno; cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the broth, chickpeas, tomatoes, curry powder, salt, and black pepper; bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes.
- Add the remaining ingredients: coconut milk, rice and cilantro or parsley and cook, stirring occasionally, until heated through, about 5 minutes. Allow soup to stand to create a thicker texture or serve as a soup. I served it along with naan and shrimp, enjoy!
Recipe adapted from Epicurious
