Ingredients

The following ingredients have 4 Servings
  • 1 large onion (diced)
  • 2 tablespoons extra-virgin oil
  • 2 medium zucchini (cut into 1-inch pieces)
  • 1 tablespoon Madras curry powder
  • 13.6 ounces canned coconut milk
  • salt and fresh cracked pepper (to taste)
  • 29 ounces canned chickpeas ((garbanzo beans) (2) 14.5 ounce cans, rinsed and drained)

Instruction

  • Heat the oil in a large deep skillet over medium-high heat. When the oil is hot, add the onions. Cook for 5 minutes, or until tender and translucent.
  • Meanwhile, cut the zucchini and add to skillet when the onions are tender. Cook vegetables, stirring occasionally, until golden brown; about 5 minutes.
  • Stir in the curry powder and cook for 1 more minute. Pour in the coconut milk; heat to a simmer and season with salt and pepper, to taste.
  • Add the rinsed and drained chickpeas to the skillet. Continue to cook until the zucchini is tender; about 8 to 10 minutes.
  • Serve the soup hot by itself or with a slice of crusty bread, if desired.