Chickpea and Chicken Coconut Curry Soup

Jun 7

Yield: 6-8 servings
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hours 10 mins

1.5 tbs butter

1 baguette

4-5 garlic cloves (minced)

Italian seasoning

Preheat the oven to 375ºF
Slice the baguette diagonally and place on a baking sheet (about 1/4-inches thick)
In a separate bowl, melt the butter and add the minced garlic
Use a basting brush to spread the mixture on the bread slices
Sprinkle the Italian seasoning on top of each slice

1 tbs butter (for sautéing)

1 yellow onion, chopped

3-4 carrots, chopped

3-4 celery stalks, chopped

5 cloves garlic, minced

1 tbs freshly minced ginger

Finely chopped chillies (green, red—optional)

4 tsp curry powder

4 cups low sodium vegetable or chicken broth

1 cup water

1 tsp bullion powder

1 can chickpeas, drained

4 boneless & skinless chicken thighs

1 tsp sea salt

1 can coconut milk

Squeeze of fresh lemon juice

Cilantro, chopped (to garnish)

Heat the olive oil in a skillet over medium-high heat, and saute the onion, carrot, celery, ginger, garlic, and chopped chillies (if using) until they start to soften and become fragrant, about 5-6 minutes, then add in the curry powder and cook for another minute
Add in the broth, water, bullion powder, and salt, and stir
Bring the pot to a boil and place the chicken directly into the broth and cook for a minute
Turn down the heat to low and cover the pot, letting the soup cook for 15 minutes
Use tongs to remove the chicken thighs, transfer them to a cutting board, and use two forks or a knife to shred them into bite-sized pieces. Return the chicken to the pot
Add the chickpeas (remember to drain them). Put the lid back on the pot and simmer for another 15 minutes
Add in the the coconut milk
Do a taste test here and adjust as needed (adding more salt, if desired)
Turn off the heat and squeeze in half a lemon,
Serve with some chopped cilantro on top and enjoy with the toasted baguette

Madiha Vallani

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