Curried Chicken, Chickpea, and Rice Soup
- 1 tablespoon coconut oil
- 1 yellow onion, diced
- 3 cloves minced garlic
- 1 poblano pepper, deseeded and diced
- 1 tablespoon fresh ginger
- 3 - 4 teaspoons Indian curry powder
- 1 - 2 teaspoons garam masala
- 1 tablespoon tomato paste
- 2 - 14.5 oz. cans diced fire roasted tomatoes
- 4 cups chicken or vegetable broth
- 1 - 14 oz. can unsweetened coconut milk
- 1 - 15 oz. can Bush's brand chickpeas (garbanzo beans), drained
- 1 1/2 lbs. cooked cubed or shredded chicken breast
- 1 small to medium head of cauliflower, cut into florets
- 1 1/4 cup frozen peas
- 2 - 3 cups cooked rice
- chopped fresh cilantro for garnish
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Bush's brand chickpeas (1 15 oz. can)
- Cauliflower (1 small to medium head)
- Cilantro, fresh (1)
- Garlic (3 cloves)
- Ginger, fresh (1 tablespoon)
- Peas, frozen (1 1/4 cup)
- Poblano pepper (1)
- Tomatoes, fire roasted (2 14.5 oz. cans)
- Yellow onion (1)
- Meat
- Chicken breast, cooked (1 1/2 lbs.)
- Canned Goods
Chicken or vegetable broth (4 cups)- Coconut milk, unsweetened (1 14 oz. can)
- Tomato paste (1 tablespoon)
- Cooking & Baking
- Coconut oil (1 tablespoon)
- Garam masala (1 teaspoons)
- Indian curry powder (3 teaspoons)
- Pasta & Grains
- Rice, cooked (2 cups)
Preparation
Read recipe preparation on goodlifeeats.com
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Recipe Stats
Published February 17, 2013 (4 days ago).
15 people saved this recipe.
