African Coconut and Chickpea Soup - Christa Orecchio Recipes

Ingredients

• potato, peeled and diced
• 1 yellow bell pepper-seeded, cored, diced
• ½ cup chopped roasted green chiles-mild or hot, to taste
• 1 14-ounce can fire-roasted diced tomatoes
• 1 15-ounce can chickpeas, rinsed and drained
• 1 14-ounce can coconut milk
• 1 lime, juiced
• 1 tablespoon curry paste(red or green), or to taste
• 1 pinch Ceylon cinnamon
• 1 pinch organic cumin
• sea salt and pepper, to taste