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Thai Chickpea Soup

Courtesy of The Orchard

1 large onion, chopped
2 red peppers, chopped
1 green pepper, chopped
3 garlic cloves, chopped
4 Tbsp. olive oil
Cumin, to taste
Coriander, to taste
Cayenne pepper, to taste
2 qts. cooked chickpeas in liquid
3 cups canned chopped tomatoes
1 cup coconut milk
1 cup good-quality peanut butter
1/4 cup lime juice
1 Tbsp. salt
1 cup freshly chopped basil
Salt and pepper, to taste

• In a large pot, sauté the onion, peppers, and garlic in the olive oil until the onion is translucent. Add the cumin, coriander, and cayenne. Sauté until fragrant.
• Add the chickpeas, tomatoes, coconut milk, peanut butter, lime juice, and salt. Cover with water and bring to a boil, cooking for 1 hour.
• Purée half in a blender and return to the pot. Stir in the basil and season with salt and pepper.

Make 10 servings