30 minute Chickpea Lime & Coconut Soup - warm, satisfying & easy to make! | Gluten Free + Vegan + Grain Free
Ingredients
1 tbsp
Coconut oil
1/2 cup
Red onion
(chopped (about 1/2 of an; ))
2 tsp
Garlic
(crushed; (about 2 medium cloves))
1 pepper(s)
Red chili pepper (also chile or chilli)
(chopped &; (optional - half if you want a little extra kick and a whole pepper if you like things spicy))
2 potato
Potato
(small or medium sweet; peeled and cut into 1 inch cubes)
1 medium pepper(s)
Red bell pepper
(deseeded & chopped)
1 tsp
Turmeric, powder
(ground)
1 can(s) (13.5 oz)
Coconut milk, sweetened
3 cup
Vegetable stock/broth, gluten-free
(| 720 ml)
1 can (15oz)
Chickpeas, canned, drained
(15 oz; drained)
2 cup
Spinach
2 tbsp
Lime juice (fresh)
(| 30 ml fresh)
1/2 tsp
Salt
(teasoon sea; or to taste)
cup
Cilantro (coriander)
(chopped; optional)
Instructions
{u'text': u'Heat the coconut oil in a large, heavy bottom pot over medium heat. When the oil is hot add the onion. Cook until very soft, translucent and breaking down, about 5 minutes. Add the garlic and chilli pepper. Stir and cook until fragrant, constantly stirring to avoid burning the garlic.', u'@type': u'HowToStep'}
{u'text': u'Add the the sweet potato, red pepper and turmeric to the pot & stir.', u'@type': u'HowToStep'}
{u'text': u'Add the entire can of coconut milk and the vegetable stock. Stir the pot, place a lid on top, and bring to a boil. Lower the heat on the stove to a simmer and remove the lid. Cook until the potatoes are just-tender, about 15 minutes.', u'@type': u'HowToStep'}
{u'text': u'Add the chickpeas and spinach. ', u'@type': u'HowToStep'}
{u'text': u'Stir in the lime juice. Taste and season with salt as needed and add cilantro.', u'@type': u'HowToStep'}
{u'text': u'Serve over rice and enjoy! ', u'@type': u'HowToStep'}
