In searching for new lunch ideas, I had stumbled across this recipe. It sounded good, right up until I came across the requirement for curry. I have a very iffy relationship with curry. It's just not for me in strong amounts, but, in small amounts and the right balance (like butternut squash soup) I can see its benefit. Either way, for the sake of trying it out, I was willing to do the curry thing. Top that off with the fact that it was raved about in a reader comment in this month's Clean Eating Magazine, and I knew I had to try it. It sounds like an odd combination at first, but it works.
Coconut Chickpea Soup
Makes: 4 servings
2 15-oz cans chickpeas (BPA-free cans & unsalted organic recommended by CEM)
2 cups low-sodium vegetable broth
2 cups roughly torn kale with stems removed
2 cloves garlic
15 oz low-fat coconut milk (about 1 3/4 cups)
1 Tbsp curry powder
1 tsp ground cumin
1 tsp raw honey
1/2 tsp sea salt
1/4 tsp fresh ground black pepper
In a blender, combine everything and puree until completely smooth, about 30 seconds. (If you're like me, you'll need to make a few batches.) Transfer to a medium pot and heat on medium-high heat. Bring to a simmer and cook, stirring occasionally, for 10 minutes. Divide among serving bowls and serve with toasted whole-wheat pitas.
Clean Eating Magazine