Spicy Chickpea Soup
20 min · serves 4
Ingredients
- 2 cans (32 ounces) chickpeas, drained
- 1 can (14 ounces) light coconut milk
- 1 cup low-sodium chicken broth
- ½ cup prepared salsa
- 1½ teaspoons garam masala
- 1 teaspoon ground ginger
- 2 tablespoons frozen apple juice concentrate
- ¼ cup packed cilantro leaves
Steps
- Purée all ingredients in a blender until smooth.
- Heat in a large saucepan or Dutch oven, and bring to a simmer.
- Simmer, stirring often, 4–5 minutes, to blend flavors.
More recipes with chickpeas, coconut milk, broth or stock, salsa, garam masala, ginger, apples or cilantro
Adapted from “Spicy Chickpea Soup” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.