Simple Curried Chickpea Millet Coconut Soup
3 cans (I use Eden brand) Chick peas (rinsed and drained)
1 cup millet (rinsed and drained)
2 Tbsp coconut oil
1 medium Vidalia onion, chopped
1 medium red bell pepper, chopped
2-3 large cloves garlic, minced
4 cups vegetable broth
1 14 or 15 oz can diced tomatoes
1 tbsp curry powder
1 tsp sea salt
½ teaspoon crushed red pepper flakes
1 lb greens – kale, collards, mustard greens, or Swiss chard
1 (14 oz) can coconut milk
Put the millet in a pan and cover with 3 cups salted water. Cover, bring to a boil, and then simmer for 20-25 minutes or until water has evaporated. Set aside.
In the meantime, heat the oil in a medium stockpot over medium heat. Add the onion, bell pepper, red pepper flakes and cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, 1 minute.
Add the broth, drained chickpeas, tomatoes, curry powder, and sea salt. Bring to a boil over high heat. Reduce the heat and simmer uncovered, stirring occasionally, about 15 minutes. Add the greens and stir until wilted. Add millet and coconut milk. Stir and cook until hot. Season to taste.
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