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Servings: serves 2-3 as a main, 3-4 as an app

Ingredients

• 3 tbsp vegetable oil
• 1 large onion, chopped
• 1-1/4 tsp curry powder
• 1/2 tsp ground coriander
• 3 tbsp chopped fresh lemongrass
• 1 15.5 oz can chickpeas
• 2 tsp salt
• 1 c coconut milk
• 1 c chicken (or vegetable) broth
• 2 tsp freshly squeezed lemon juice

Rated: (5/5), based on 2 reviews

Coconut Chickpea Soup with Lemongrass (in 35 Minutes!)

This protein-rich soup is rich and silky. Pure luxury in just 35 minutes! Serve it as is or get fancy and sauté a tangle of shallots with smoked paprika for garnish. Droplets of the leftover smoky oil bring the whole thing together.

Make It:

1. Heat oil in a large dutch oven over medium-high flame. Add onions, curry powder, coriander and lemongrass. Sauté until the onions are soft and the herbs and spices fragrant, 5-7 minutes. Add chickpeas and salt; cook for another 5 minutes.

2. Add coconut milk and broth. Allow the liquid to just barely come to a boil before lowering the heat to medium. Cover and cook for 10 minutes.

3. Take off heat and blend until as smooth as possible. Strain to remove the lemongrass fibers and chickpea skins. If you've got them, use a chinois and pestle. Otherwise, a strainer and spatula work just fine!

4. Stir fresh lemon juice into the soup and top with fried shallots, croutons or anything else that suits your fancy. Serve!

Notes: Cut the lower bulb off of the lemongrass stalk and remove the tough, outer leaves. Chop thin slices of the main stalk (the yellow section). The green part can be thrown whole into curries and soups—including this one—for extra flavor. Just fish it out before pureeing.

Clean It:

While canned chickpeas are a useful time saver, most canned goods in the U.S. are packaged in BPA-lined cans. To reduce exposure, consider using dried chickpeas. With a little planning, it’s easy. Just soak them in the fridge overnight (the beans will approximately double in size), drain and cook in a stockpot covered with about 3” of water until tender.

Green It:

This recipe makes use of a lot of spices available at international markets, where you might even find real coconuts. While the liquid inside a fresh coconut isn’t called for in this recipe (coconut milk is different!), show your kids what a real coconut looks like. You can also find pictures online that show coconuts growing on trees. This is a great way to help kids make the connection between their food and where their food comes from.

Make It Fun:

This dish transforms a few simple ingredients into a whole new flavor sensation. Get kids excited about this—the art of cooking!—by allowing them to taste each individual ingredient before cooking and then compare it to the taste of the finished soup.