Chickpea Broccoli Coconut Milk Soup

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while almond milk is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier while canola oil is often cheaper.

Heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, and bell pepper. Cook for 5-6 minutes, stirring occasionally, until softened.

Stir in the minced garlic and chopped ginger. Cook for about 1 minute, just until fragrant.

Add the curry powder and red chili flakes. Stir well and continue to cook for another 30 seconds.

Add the chickpeas, basmati rice and vegetable stock and stir well to combine. Bring to a boil, then reduce heat to low and let simmer, uncovered, for 15 minutes, stirring occasionally to prevent the rice from sticking to the bottom of the pot.

Stir in the lime juice, broccoli florets and coconut milk then simmer for another 5 minutes until the broccoli is tender but still bright green.

Remove from heat and adjust the seasoning to taste. Stir in the cilantro and serve hot, with extra lime wedges and fresh cilantro on top if you like.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens