African Curried Coconut Soup with Chickpeas

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.

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

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