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Spicy Chickpea Soup

Time
20 minutes
Servings
4

Ingredients

  • 2 cans (32 ounces) chickpeas, drained
  • 1 can (14 ounces) light coconut milk
  • 1 cup low-sodium chicken broth
  • ½ cup prepared salsa
  • 1½ teaspoons garam masala
  • 1 teaspoon ground ginger
  • 2 tablespoons frozen apple juice concentrate
  • ¼ cup packed cilantro leaves
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Method

  1. Purée all ingredients in a blender until smooth.
  2. Heat in a large saucepan or Dutch oven, and bring to a simmer.
  3. Simmer, stirring often, 4–5 minutes, to blend flavors.

Notes

  • Garnish with ¼ cup plain yogurt and ¼ cup thinly sliced green onions.
  • Replace the chicken broth with vegetable stock for a vegan dish.

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