Spicy Chickpea Soup
Source and licence
"Spicy Chickpea Soup" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Spicy_Chickpea_Soup, revision 4518530), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Spicy_Chickpea_Soup&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518530
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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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
Method
- Purée all ingredients in a blender until smooth.
- Heat in a large saucepan or Dutch oven, and bring to a simmer.
- Simmer, stirring often, 4–5 minutes, to blend flavors.