Christina Cooks

African Coconut & Chick Pea Soup

" The March lion has blasted us. Eight inches of snow fell overnight. Time for more soup".

3 cups broth [I use Better Than Bouillon]
3-4 cloves garlic, chopped
1 large yam or sweet potato, peeled, diced
1 large yellow bell pepper, seeded, cored, diced
2 Yellow Delicious apples, peeled, cored, diced
1 4-oz. can chopped green chiles
1 14-oz. can Muir Glen Fire Roasted Diced Tomatoes with juice [or your favorite diced tomatoes]
1 15-oz. can chick peas, rinsed, drained
1 14-oz. can coconut milk


[14:02] katie: 1 lime or lemon, juiced
1 tablespoon spices, mixed to your taste: curry, cumin, saffron, cinnamon, nutmeg, coriander

Add just before serving:

1-2 tablespoons chopped fresh cilantro
1 cup packed baby bitter greens
hot red pepper flakes, to taste

Combine all of the ingredients in a slow cooker [I used my rice cooker and the soup was done in less than thirty minutes] and cook according to the manufacturer’s instructions for your make and model and time frame. Or do it the old fashioned way: throw everything in a pot and cook, covered, over medium heat until the vegetables are tender, about thirty minutes. Stir in the cilantro, baby greens and hot red pepper flakes. Heat through briefly until the greens soften, and serve.

Serves 4.