The inspiration for this meal was easy. I wasn’t feeling well and my mom wasn’t near by to come and make me chicken soup. (The horror!) So I did what any other sick girl would do. I rolled up my sleeves, chopped up some veggies, poured some beans into a pot, and snuggled up on the couch with Henry while my soup simmered.
I think the effects of our cross country move have finally caught up with us. Taylor and I haven’t really had a moment since we’ve arrived in Hood River to sit down and actually take this all in. We got straight to work at the farm and I have spent many afternoons pounding the pavement looking for a winter job. We don’t have good friends near by (they are all an hour away) and I think we are finally letting ourselves feel the “realness” of this all. We are both suffering from nasty colds and feel a bit lonely. This is not a complaint, it’s just an observation. I know we will be fine, and I am actually glad we are finally slowing down and letting ourselves feel it all.
This soup tasted so good to us. It actually felt like one giant bear hug! We needed this so badly.
African Curried Coconut Soup with Chickpeas (adapted from Joanne from eats well with others)
2 14 oz cans of chickpeas, drained and rinsed
1 cup quinoa
2 tbs extra virgin olive oil
1 large yellow onion, finely chopped
1 red bell pepper, seeded and finely chopped
1 jalapeno pepper, seeded and diced
2 cloves of garlic, diced
2 tomatoes, finely chopped
2 tbs curry powder
1 tsp salt
dash of pepper
3 cups veggie stock (or chicken stock)
2 cups kale, stems removed and chopped
1 14 oz can of light coconut milk
Cook the quinoa according to package directions.
In a large soup pot heat the olive oil over medium heat. Add the onion and peppers. Cook for about 5 minutes. Add the garlic. And cook for about 3 more minutes.
Add the broth, chickpeas, tomatoes, curry powder, salt and pepper to the soup pot. Bring to a boil over high heat. Reduce to a simmer and cook for about 15 minutes stirring occasionally. Add the kale and stir until wilted.
Add the coconut milk and cooked quinoa. Stir. Serve warm and enjoy!