Cookbook:Spicy Chickpea Soup

| Legumes | Soups

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

Procedure

 * 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, tips, and variations

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