Ingredients

The following ingredients have 7 Servings
  • 1 tablespoon coconut oil
  • 1 yellow onion, diced
  • 3 cloves minced garlic
  • 1 poblano pepper, deseeded and diced
  • 1 tablespoon fresh ginger
  • 3 - 4 teaspoons Indian curry powder
  • 1 - 2 teaspoons garam masala
  • 1 tablespoon tomato paste
  • 2 - 14.5 oz. cans diced fire-roasted tomatoes
  • 4 cups chicken or vegetable broth
  • 1 - 14 oz. can unsweetened coconut milk
  • 1 - 15 oz. can Bush's brand chickpeas (garbanzo beans), drained
  • 1 1/2 lbs. cooked cubed or shredded chicken breast
  • 1 small to medium head of cauliflower, cut into florets
  • 1 1/4 cup frozen peas
  • 2 - 3 cups cooked rice
  • chopped fresh cilantro for garnish

Instruction

  • In a large french oven or soup pot, melt the coconut oil. Sauté the onion over medium heat for 5 minutes.
  • Add the garlic and poblano and sauté for 1 more minute.
  • Add the curry and garam masala, stir to combine, and cook for another minute.
  • Stir in the tomato paste.
  • Add both cans of tomatoes and their juices, the broth, coconut milk, chickpeas, and chicken. Bring mixture to a boil and cook until chicken is heated through and tender.
  • Stir in the cauliflower and cook just until it reaches your desired tenderness.
  • Stir in the peas right before serving and cook only until heated through.
  • Spoon a small amount of rice into an individually sized serving bowl. Top with desired amount of soup and garnish with chopped cilantro.