Chickpea Coconut Curry Soup

Ingredients

• 2 tablespoons avocado oil
• 1/2 cup red onion, (finely chopped)
• 3 cloves garlic, (minced)
• 1 tablespoon fresh ginger, (grated)
• 2 cups canned diced tomatoes, (with juice)
• 2 teaspoons curry powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon garam masala
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cups white flesh potatoes, (cut into 1/2 inch dice)
• 2 cups cauliflower florets
• 1 cup canned chickpeas, (drained and rinsed)
• 1 cup canned coconut milk
• 1 cup water
• 1 red bell pepper, (diced)
• 1 cup frozen green peas
• 1 tablespoon lime juice
• 1/4 cup parsley or cilantro, (chopped)

Instructions

1. 1

   Over medium heat in a heavy-bottomed stock pot, cook the onions in the avocado oil until translucent - about 5 minutes.

2. 2

   Add the garlic and ginger to the pot. Stir into the onions and cook for 2-3 minutes.

3. 3

   Add the canned diced tomatoes with the juice, curry powder, cumin, paprika, turmeric, garam masala, salt, and ground black pepper. Stir to incorporate.

4. 4

   Immediately add the potatoes. Stir into the tomatoes and spices. Place a lid on the pot and cook for 10 minutes.

5. 5

   Next, add the cauliflower florets and drained chickpeas. Stir well to combine.

6. 6

   Stir in the water and coconut milk. Place the lid on the pot and cook for 10 - 15 minutes or until the potatoes and cauliflower florets are fork-tender. Stir occasionally.

7. 7

   Stir in the red bell peppers and frozen green peas. Reduce the heat and simmer for 5 minutes.

8. 8

   Turn off the heat and stir in the parsley and lime juice.

9. 9

   Ladle the soup into bowls and garnish with more parsley. Serve with lime wedges and a drizzle of sour cream. (Optional)