African Curried Coconut Soup with Chickpeas | The Jaffes

Ingredients

• 1 ½ cups raw chickpeas, black-eyed peas or a mix, soaked overnight
• 1 cup millet, quinoa, or brown rice
• 2 Tbsp olive oil
• 1 medium onion, chopped
• 1 medium red bell pepper, chopped
• 1 jalapeno chili, seeded and finely chopped
• 2 large cloves garlic, finely chopped
• 3 cups vegetable broth
• 2 tomatoes, chopped
• 1 Tbsp curry powder
• ½ tsp salt
• freshly ground black pepper, to taste
• 1 lb mixed greens—kale, collards, mustard greens, Swiss chard
• 1 (14 oz) can light coconut milk