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Coconut Curry Soup with Chickpeas

theharvestkitchen.com
  • 30 minutes
  • Serves 4

INGREDIENTS

1 14 ounce can

Chickpeas

2 tbsp

Cilantro, fresh

1

heaping tbsp Ginger, fresh

1

Jalapeno

1

Onion, small

3

Roma tomatoes

1 14 ounce can

Coconut milk, organic regular

1 tbsp

Red curry paste

4 cups

Vegetable broth, low sodium

1 tsp

Turmeric, ground

3 tbsp

Coconut oil or extra-virgin olive oil

1 tsp

Cumin, ground