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chickpeas light coconut milk tomatoes apple juice cilantro Garam Masala ground ginger chicken salt yogurt scallions
Viewed: 25 - Published at: 3 years agoIngredients
- Two 19-ounce cans chickpeas, drained
- One 13.5-ounce can light coconut milk
- One 14.4-ounce can whole tomatoes, drained and chopped (1/2 cup)
- 1/4 cup naturally sweetened apple juice
- 1/4 cup cilantro leaves
- 1/2 teaspoon garam masala
- 1/2 teaspoon ground ginger
- 1 cup chicken stock or low-sodium broth
- Salt and freshly ground black pepper
- 1/4 cup plain low-fat yogurt
- 2 scallions, green parts only, thinly sliced
Method
- In a blender, combine the drained chickpeas with the coconut milk, chopped tomatoes, apple juice, cilantro leaves, garam masala and ground ginger 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 black pepper.
- Ladle the soup into bowls, top with the yogurt and scallion greens and serve.
