2008-09-26

Moroccan Coconut & Chick Pea Soup

Coconut Chick Pea Soup Recipe - Vegan and Gluten-Free
A delicious gluten-free soup with Moroccan flavors

On a whim I threw together this North African inspired fusion of flavors led by cravings and intuition. We slurped it down and scraped our bowls. Turns out that sweet potatoes, chick peas, roasted green chiles and coconut milk make for one scrumptious soup. I think you'll love it.

Dairy-free never tasted so good.

Moroccan Coconut and Chick Pea Soup Recipe

I made this soup in my slow cooker. I love recipes that cook themselves.

3 cups light tasting vegetable broth
4 cloves garlic, chopped
1 large yam or sweet potato, peeled, diced
1 yellow bell pepper, seeded, cored, diced
2 Granny Smith apples, peeled, cored, diced
1/2 cup chopped roasted green chiles- mild or hot, to taste
1 14-oz. can Muir Glen Fire Roasted Diced Tomatoes
1 15-oz. can chick peas, rinsed, drained
1 14-oz. can coconut milk
1 lime, juiced
1 tablespoon Thai Kitchen curry paste (red or green), or to taste
A pinch cinnamon and cumin
Sea salt and pepper, to taste

Add just before serving:

1-2 tablespoons chopped fresh cilantro or mint
1 cup packed baby greens
Hot red pepper flakes, to taste, if desired

Combine all of the ingredients in a slow cooker and cook according to the manufacturer’s instructions for your make and model and personal time frame.

Or if you're in a more hands-on mood, do it the old fashioned way. Throw everything in a pot and cook, covered, over medium heat until the vegetables are tender, about thirty minutes.

Stir in the cilantro or mint, baby greens and hot red pepper flakes. Heat through briefly until the greens soften, and serve.

Serves 4.


Karina’s Notes:

We ate this soup as it is, with no embellishments, but it would also be lovely with a dollop of fresh organic yogurt, especially if you serve it with chopped mint or cilantro.

If you are allergic to citrus change out the lime with organic rice vinegar.

Hemp or nut milk works as a substitute for coconut milk; adjust flavors if necessary, to taste.






45 comments:

  1. Oh I'm so happy that I have fled the snow and come back home! Not that it is particularly warm but at least there is a hint and a promise of spring!!

    ReplyDelete
  2. Welcome home! I missed you.

    ReplyDelete
  3. Hi Karina,

    That looks delicious - I must try this one!

    ReplyDelete
  4. It looks fabulous! I linked your blog on mine, by the way. You're such an inspiration to my new wheat-free way of life.

    ReplyDelete
  5. Karina,
    I do love your soups. They're always so appetizing !

    ReplyDelete
  6. This looks devine! The photo in itself gives me the feeling of warmth. How i'd so love to dig in to this right NOW!

    ReplyDelete
  7. And all soups jump up in rank when coconut is added (in my book anyway).
    This one looks great too!

    ReplyDelete
  8. You are an incredible source of inspiration!

    I don't often cook soup so I'm experiencing some nervousness this month. This post has calmed me down.

    That soup looks so comforting and delicious. It must have been a wonderful way to pass the time while winter wreaked its havoc outside.

    ReplyDelete
  9. Wow. This looks fantastically wonderful.
    Although I'm not fond of chickpeas outside of hummus, I think I still might give this a try. It might bring me back around. =)

    ReplyDelete
  10. Egoldstein22:26

    Karina,
    Made this for dinner tonight, substituting carrots and cauliflower for the sweet potato. Didn't have chilis, so I upped the cayenne pepper, and added some soy sauce to finish. Offered salted cashew nuts to sprinkle at the table

    ReplyDelete
  11. Catherine, Hippy Nursey, Mae Gabriel ~ Thank you! It's even good left over.

    Laura~ Me too - I love coconut milk in soups!

    Ivonne~ It's hard for me to picture you nervous! You are an amazing cook/chef. I look forward to seeing your soups!

    Fiber~ You could always substitute black-eyed peas or white beans. But I admit, the chickpeas are yummy.

    eg~ Sounds delicious!

    ReplyDelete
  12. Anonymous20:11

    Hi Karina-
    Tried the coconut and chickpea soup last night-absolutely loved it! Thank you! Both of your blogs are wonderful, and are a real inspiration to a burned out artist. Hope New Mexico works out well for you.

    ReplyDelete
  13. Hey Anon~ Thank you! I'm glad. I was burned out, too; that's when I started doing abstract work - I'm going to post about that issue today [at the art blog].

    ReplyDelete
  14. I just prepared the soup tonight for a dinner party tomorrow. I let it cool and put it in the fridge. When I tasted the soup, it was lovely. Here is hoping that the guests like it!

    ReplyDelete
  15. Hey Beastmomma! Thanks for posting this. Hope you have a fun & fab evening! Happy New Year!

    ReplyDelete
  16. I have a hard time with alot of soups, now that my family can not have tomatoes, any ideas on what to replace them with?

    ReplyDelete
  17. Hi Briita!

    If the soup recipe calls for chunky tomatoes, for texture, you could simply leave them out and boost the liquid a bit; or add the same amount of another soft vegetable, such as squash (pieces of zucchini, yellow squash, or butternut). Or you could add any other veggie you like- cut green beans or corn, for instance.

    If the recipe calls for pureed tomatoes, you might sub canned squash or pumpkin, or a puree of roasted red peppers- delicious!

    If you just want to leave out the tomatoes- add more broth. I recently did this with a recipe calling for canned tomatoes; I subbed organic beef broth, and added some diced potatoes- it turned out quite yummy- and different!

    Take care,

    Karina

    ReplyDelete
  18. I wanted to say we made this soup and love it. My daughter will only eat soup if it's pureed and this made for a fantastic pureed soup. I put half in the blender, gave her some and put the rest back in the pot. The half that was pureed gave the soup a wonderful thickness to the broth. YUMMY!! Every time I serve soup now she says, "Is it my favorite soup?"

    ReplyDelete
  19. That looks so delicious!!!

    ReplyDelete
  20. Breezy Boho Girl23:32

    Can't wait to make this wonderful soup to warm us up on a chilly evening in the mountains tomorrow. Thanks so much!

    ReplyDelete
  21. Melanie13:07

    Hi Karina--
    This soup looks absolutely devine--I must try it!

    ReplyDelete
  22. Mmmm delicious...

    I love using coconut milk in my cooking.It works so well in sweet and savory dishes.

    ReplyDelete
  23. So excited to have found and bookmarked this blog!

    ReplyDelete
  24. Karina, that looks so good that I think I'll make it tonight in the crockpot. Yum . . . .

    ReplyDelete
  25. I'm so excited to make this soup - one question though: I'm allergic to apples. do you have any suggestions to substitute for the sour and texture of the granny smith?

    thanks!

    ReplyDelete
  26. This looks delicious! And crockpot cooking is the best way to go! It's about 90 degrees in Portland today, though, so I'll have to wait for a lovely cool fall day to try this one.

    ReplyDelete
  27. Anonymous18:39

    Oh, my gosh!!! This is so good!! We just had this for supper tonight! What a treat!

    Karina, you are an amazing cook- I have never been disappointed in any of your recipes that I have tried!!

    Thanks for all you do to help those of us with CD!!

    ReplyDelete
  28. karina - you make me want to quit going to school just so that i can hang around and try out all your amazing recipes. however, i'd like to be a midwife more, so to school i will go. my boyfriend is allergic to gluten as well as having type 1 diabetes... so i've been looking for some good recipes and ever since i happened upon yours i cannot stop checking it. thank you for sharing your wonderful creations with us!

    Amanda - WPG, Canada

    ReplyDelete
  29. Mary Frances23:55

    We made the soup tonight and it was wonderful - made the house smell good too.

    ReplyDelete
  30. Anonymous23:02

    If you've been thinking about making this soup, do give it a try!! It was so easy...just dumped it all in the pot, as directed, and let it simmer for about 30 minutes and it was YUM-LISCIOUS! Loooved,it. Thanks, Karina...another winner!
    Nancy in seattle

    ReplyDelete
  31. Peejaysee23:03

    Karina!
    Our family has been following the GFCF diet as both our children have Autism. Previous to this diet, my husband and I were real foodies. We have felt sorely punished until I found you!!! We are back baby(cakes)!!! As my daughter likes to say, "Thank you for ever and ever!"

    ReplyDelete
  32. Anonymous20:53

    This recipe looks DELISH! I cannot wait to try it. The ingredients look so simple...

    ReplyDelete
  33. Karina,

    I tried this soup, in my crock pot no less. It's really excellent! I'd like to host your book and a recipe or two on my blog.


    Kelly Jad'on/Founder
    www.BasilAndSpice.com

    ReplyDelete
  34. I absolutely love this recipe.... I've made it a few times now, shared it with frnds and family and everyone loves it! Thank you so much!

    ReplyDelete
  35. Try this soup with kale chips alongside--you will thank me. The crunchy greens make the soup taste even better.

    to make kale chips

    preheat oven to 400*

    wash and coursely chop kale. drizzle with EVOO, sprinkle with salt. arrange on baking sheet.

    cook 10-20 minutes until crunchy.

    ReplyDelete
  36. Oh btw I pureed the soup and then added the greens at last minute. The texture is wonderful.

    ReplyDelete
  37. Has anybody had luck freezing this soup? Do you know whether soups with coconut milk can be frozen?

    ReplyDelete
  38. Anonymous15:23

    This soup was perfect!! My boyfriend kept going back for 2nd... and then 3rds! The flavors were so complex and kept unfolding themselves. I thought the green apples were a really unique touch as well. I am sure this will become a favorite recipe! Thanks for sharing it!

    ReplyDelete
  39. Anonymous10:12

    My husband has made this for us two nights in a row! the second night we decided to put it over rice ;) we just can't get enough of your recipes. I've tried 4 now and they are all delicious!
    Mandy

    ReplyDelete
  40. Can anyone reccommend a good apatiser to go with this dish?

    Many Thanks,
    Cass

    ReplyDelete
  41. For an appetizer- how about gluten-free flatbread with hummus? Or a crisp green salad with some citrus or grapes.

    Karina

    ReplyDelete
  42. Hi Karina! Thanks so much for your wonderful recipes! This stew is a favorite of mine, and has become a favorite of my extended social group, seeing as how whenever I cook up a batch I fill up a couple extra tupperwares to give away. Honestly, one of the best things I have ever tasted!

    ReplyDelete
  43. Wow, what a great soup. I added 1 med yellow onion chopped and browned along with the garlic; 1 carrot, 1.5 tsp of cumin, and 1/2 - 1 tsp of garam masala. This is soup will be a new staple at our house! I served with basmati rice. Yum!

    ReplyDelete
  44. Mmm this looks so delicious! I've got it all ready in my slow cooker, can't wait to try it tonight!

    ReplyDelete
  45. This soup is delectable! It is quite frankly my new favorite soup. Our whole family loved it including kiddos ages 1-7. Thank you!!!

    ReplyDelete