Moroccan Coconut and Chick Pea Soup
http://glutenfreegoddess.blogspot.com/2006/03/african-coconut-chic...
- 3 cups light tasting vegetable broth
- 4 cloves garlic, chopped
- 1 large yam or sweet potato, peeled, diced
- 1 yellow bell pepper, seeded, cored, diced
- 2 Granny Smith apples, peeled, cored, diced
- 1/2 cup chopped roasted green chiles- mild or hot, to taste
- 1 14-oz. can Muir Glen Fire Roasted Diced Tomatoes
- 1 15-oz. can chick peas, rinsed, drained
- 1 14-oz. can coconut milk
- 1 lime, juiced
- 1 tablespoon Thai Kitchen curry paste (red or green), or to taste
- A pinch cinnamon and cumin
- Sea salt and pepper, to taste
- 1-2 tablespoons chopped fresh cilantro or mint
- 1 cup packed baby greens
- Hot red pepper flakes, to taste, if desired
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Baby greens, packed (1 cup)
- Chick peas (1 15-oz. can)
- Cilantro or mint, fresh (1 tablespoons)
- Cinnamon and cumin (1 pinch)
- Garlic (4 cloves)
- Granny smith apples (2)
- Green chiles, roasted mild or hot (1/2 cup)
- Lime (1)
- Muir glen tomatoes, Fire Roasted (1 14-oz. can)
- Yam or sweet potato, large (1)
- Yellow bell pepper (1)
- Canned Goods
- Coconut milk (1 14-oz. can)
Tasting vegetable broth, light (3 cups)
- Cooking & Baking
- Red pepper flakes, Hot (1)
- Sea salt and pepper (1)
- Pasta & Grains
- Thai kitchen curry paste, (red or green), or to taste (1 tablespoon)
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Published September 26, 2008 (4 years ago).
63 people saved this recipe.
