Name: African Coconut Soup with Chickpeas
Ingredients: 2 tablespoons expeller-pressed canola oil; 1 onion (medium, chopped); 1 bell pepper (medium red, chopped); 1 jalapeño (seeded and finely chopped (optional)); 4 garlic (cloves, finely chopped); 2 cups vegetable broth; 1 15-ounce can chickpeas (rinsed and drained); 1 cup tomatoes (chopped); 1 tablespoon curry powder; 1/2 teaspoon tumeric; 1/2 teaspoon salt (or to taste); black pepper (Coarsely ground or to taste); 1 14-ounce can coconut milk (light ); 2 cups baby kale (or spinach); 1/4 cup cilantro (or parsley, chopped); Cooked brown rice or quinoa

Like all beans, chickpeas are a super food because of their substantial nutritional content (protein, B vitamins, iron, folate, potassium, magnesium and phytonutrients) and their health benefits.

Chickpeas have been associated with a number of possible health benefits for medical conditions:

Bone health—The iron, phosphate, calcium, magnesium, manganese, zinc and vitamin K content present in chickpeas all contribute to building and maintaining bone structure and strength.
Heart health—The high fiber, potassium, vitamin C and vitamin B-6 content and significant amounts of fiber, helps lower the total amount of cholesterol in the blood, thereby decreasing the risk of heart disease.
Cancer—Selenium is a mineral that is not present in most fruits and vegetables, but can be found in chickpeas. It plays a role in liver enzyme function, and helps detoxify some cancer-causing compounds in the body. Additionally, selenium prevents inflammation and also decreases tumor growth rates.

Medical News Today

Selenium is a mineral that is not present in most fruits and vegetables, but can be found in chickpeas. It plays a role in liver enzyme function, and helps detoxify some cancer-causing compounds in the body. …

African Coconut Soup with Chickpeas

CourseSoups

African Coconut Soup with Chickpeas

CourseSoups

Ingredients

2 tablespoons expeller-pressed canola oil
1 onion medium, chopped
1 bell pepper medium red, chopped
1 jalapeño seeded and finely chopped (optional)
4 garlic cloves, finely chopped
2 cups vegetable broth
1 15-ounce can chickpeas rinsed and drained
1 cup tomatoes chopped
1 tablespoon curry powder
1/2 teaspoon tumeric
1/2 teaspoon salt or to taste
black pepper Coarsely ground or to taste
1 14-ounce can coconut milk light
2 cups baby kale or spinach
1/4 cup cilantro or parsley, chopped
Cooked brown rice or quinoa

Adjust servings:

Units:

Instructions

In a medium pot, heat oil over medium heat. Add the onion and bell pepper, and cook until translucent, about 5 minutes.
Add the garlic and cook, stirring constantly, 1 - 2 minutes. Add broth, chickpeas, tomatoes, curry powder, tumeric, salt, and black pepper; bring to a boil over high heat. Immediately reduce heat and simmer, uncovered, stirring occasionally, about 10 minutes.
Mix in coconut milk and add spinach, , cover and cook until spinach is wilted , stirring occasionally, about 5 – 8 minutes.
Serve over cooked brown rice or quinoa. Sprinkle chopped parsley on top