Unlike most flavorful soups that require hours of laborious chopping and simmering, this recipe is basically done with a can opener in hand and a few flicks of the wrist…Despite being completely meatless, the chickpeas in this soup provide a great punch of protein as well as dietary fiber and the Indian spices pair well with these legumes, which are such a popular part of Middle Eastern cuisines/diets…in addition the pureeing of beans and addition of light coconut milk and yogurt lends a bit of richness and creaminess while still being healthy….
- 2 cans of chickpeas, drained
- 1 can of light coconut milk
- 1 can whole tomatoes, drained and chopped (1/2 cup)
- 1/4 cup natural apple juice
- 1/4 cup cilantro
- 1 tsp garam masala (spice blend which can include: peppercorn, cumin, cardamom, cinnamon, and cloves)
- 1 tsp grated ginger
- Pinch of cayenne pepper and paprika
- 1 cup low sodium chicken stock
- Salt and fresh ground pepper
- 1/4 cup plain low-fat yogurt
- 2 scallions, thinly sliced
- Combine chickpeas, coconut milk, tomatoes, apple juice, cilantro leaves, garam masala and ginger in a blender and puree the mixture until smooth.
- Transfer the puree to a medium saucepan. Stir in the chicken stock and bring to a simmer over moderately high heat. Season with salt and peppers. Ladle the soup into bowls, top with the yogurt, scallion greens a bit of paprika, some sprigs of cilantro and serve. Bon appetit!
(Adapted from foodandwine.com recipe)