African Coconut Curried Chickpea Soup

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 medium red bell pepper, chopped
• 1 jalapeno, seeded and finely chopped
• 2 large cloves garlic, finely chopped
• 2 cups low sodium vegetable broth
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1 cup tomatoes, chopped
• 1 teaspoon curry powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (14 ounce) can light coconut milk
• 3/4 cup brown rice, Cooked
• 2 tablespoons cilantro, Chopped

1. 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.

olive oil, onion, red bell pepper, jalapeno, garlic, vegetable broth, chickpeas, tomatoes, curry powder, salt, black pepper, light coconut milk, brown rice, cilantro

Taken from www.food.com/recipe/african-coconut-curried-chickpea-soup-439814 (may not work)