• April 16, 2011

    Coconut curried yam and chickpea soup

    by

    If you had seen the Vancouver weather forecast the past few weeks (months??) you would forgive my urge to thrust soup upon you at a time when you want to be thinking about asparagus and rhubarb and maybe even the first rosy strawberries. Rain! Rain! Rain! Yes, the eternally rainy long-range forecast has been the bane of my existence and the inspiration for numerous unladylike strings of profanities. There may have been tears. And there may have even been a threat to the weatherman about where he was going to get an umbrella shoved…

    Then karma bit me in the butt. It snowed yesterday. I don’t wanna talk about it.

    Let’s move on. You know, all that being said, the combination of chickpeas, yams, and coconut milk makes a soup I would eat even on a suffering-hot July day. It is a whole lotta yummy. Yummy soup is a good silver lining to all the $%&#-ing rain. SEE?! Unladylike. Shame.

    Okay, so you start with a flavour base of onions, garlic, jalapenos, aromatic curry paste and pungent cayenne. The sweetness of yams lends itself incredibly well to curry spices, the coconut milk adds a lovely nutty flavour and a richness that tempers the heat, and the chickpeas provide substance, making this a true meal in a bowl. You know what else would be incredible? Skip the chickpeas, sub in about one third of a cup of natural peanut butter, and puree the entire thing for an African yam soup.

    It’s great for weekday lunches! Make a batch on Sunday and enjoy a no-brain-required midday meal for the next 3 or 4 days.

    Other things you should do this weekend? Paint your toenails. Dust your house. Go through your closets and give anything to charity that you haven’t worn for a whole season. Put air in your bike tires. Shave your legs (oh right, you’re supposed to do that anyway…). Get ready for spring! It’s coming, I still believe it!

    Coconut Curried Yam and Chickpea Soup

    • 2 tbsp vegetable oil

    • 1 large onion, chopped

    • 1 jalapeno pepper, diced

    • 1 red bell pepper, diced

    • 3 cloves garlic, minced

    • 1 tbsp curry paste (or you could use powder), plus more to taste

    • 1/4 tsp cayenne powder

    • 1 can chickpeas, drained (about 2 cups)

    • 1 large yam, cubed

    • 4 cups chicken broth

    • 2 cups water

    • 1 can coconut milk (slightly less than 2 cups)

    • salt to taste

    • chopped cilantro, to taste (I use lots – maybe 1/3 cup minced. Start with 1-2 tbsp minced if you’re not sure)

    1. Heat oil in a large stockpot over medium high heat. Cook onions, jalapeno pepper, and bell pepper until softened, about 5 minutes. Add garlic; cook 2 minutes more. Add curry paste and cook, stirring, one minute. Add chickpeas, cubed yam, chicken broth, water and coconut milk. Season to taste with salt. Bring to a boil, then reduce to a simmer and cook until yams are tender, about 30 minutes. Stir in cilantro, reserving a bit for garnish if desired.

    by

    Hi, I'm Jenn! I'm in the Foodess kitchen making a spectacular mess + something delicious, in roughly equal parts. Join me for seasonal baking punctuated by globally-inspired comfort recipes and (healthy-ish) dinspiration, plus with lots of tips and resources. So happy that you're here!

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