African Curried Coconut Soup with Chickpeas

All I can say is... YUM.

I've adapted this from Epicurious... added a few personal touches.

Recipe:
• 2 tbsp canola oil
• 1 medium onion, chopped
• 1 medium red bell pepper, chopped
• 1 jalapeño chili, seeded and finely chopped * I didn't have one so I left this out (still tasted great) *
• 2 large garlic cloves, minced
• 2 cups low-sodium vegetable broth
• 1 can chickpeas, rinsed and drained
• 1 cup chopped tomatoes, canned and liquid drained
• 1 tbsp hot or mild curry powder
• 1/2 tsp salt
• Fresh ground pepper, to taste
• 1 14 oz can of coconut milk
• 3/4 cups cooked white or brown rice * I used brown *
• 2 tbsp fresh ground or chopped cilantro


Preparation:
• In a large saucepan, heat oil over medium heat. Add in the onion, bell pepper, and chilii (if adding in), keep stirring until they're softened -about 5 minutes. Add garlic and cook stirring constantly for 1 minute. Add the broth, chickpeas, tomatoes, curry powder, salt and pepper; bring to a boil over high heat. Reduce heat and simmer gently, uncovered, stirring occasionally -about 10 minutes. Add the remaining ingredients and cook stirring occasionally- about 5 minutes. Serve.
and most importantly... ENJOY!