Black-eyed peas can replace the chickpeas, if desired. For a lighter soup, the rice can be omitted.
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- Preparation In a medium stockpot, heat the oil over medium heat. Add the onion, bell pepper, and chili; 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 and cook, stirring occasionally, until heated through, about 5 minutes. Serve warm. Cook's Tip:To peel fresh tomatoes, bring a medium stockpot filled with water to a boil over high heat; drop in the tomatoes and boil 20 seconds. Drain and rinse under cold-running water. Peel off the skins.Per Serving: Calories 401; Protein 17g; Total Fat 20g; Sat. Fat 10g; Cholesterol 0mg; Carbohydrate 43g; Dietary Fiber 7g; Sodium 576g Nutritional analysis provided by The Tropical Vegan Kitchen by Donna Klein Reprinted from The Tropical Vegan Kitchen by Donna Klein by arrangement with HP Books, a member of Penguin Group (USA) Inc. © 2009
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