Delicious! Easy! Quick!
Spicy chickpea soup (modified slightly from Food & Wine)
2 19-ounce cans chickpeas, drained
1 13.5-ounce can light coconut milk
1 14.5-ounce can diced tomatoes, drained
1/4 cup apple juice or cider
1/4 cup cilantro leaves
1/2 teaspoon garam masala
1/2 teaspoon ground ginger
1 cup vegetable stock
salt and freshly ground pepper
1/4 cup plain soy yogurt (optional)
2 scallions, green parts only, thinly sliced (optional)
In a blender, combine the drained chickpeas with the coconut milk, chopped tomatoes, apple cider, cilantro leaves, garam masala and ground ginger, and puree the mixture until smooth.
Transfer the puree to a medium saucepan. Stir in the vegetable stock and bring to a simmer over moderately high heat. Season with salt and black pepper. Ladle soup into bowls, top with the yogurt and scallion and serve. Makes 6 servings.