Lunch: African Chickpea Soup Recipe | MyRecipes

Recipe by Caroline Randall Williams and Alice Randall My Uncle Paul and Aunt Sonia Bontemps, who helped found an African-American genealogical society, took Grandma on a trip to revisit the scenes of her youth and explore our family history. One myth, wh

Ingredients

2 garlic cloves, chopped
1 tablespoon olive oil
1 teaspoon dried crushed red pepper
1 teaspoon ground coriander
1/2 teaspoon ground red pepper
1/4 teaspoon ground cardamom
Pinch of ground turmeric
4 cups Sweet Potato Broth
1 cup unsweetened coconut milk
1 bunch fresh mustard greens, chopped
2 (15-oz.) cans chickpeas, drained and rinsed
Garnish: dried crushed red pepper

Instructions

Sauté garlic in hot oil in a large saucepan over medium heat 1 minute; add 1 tsp. dried crushed red pepper and next 4 ingredients. Cook 1 to 2 more minutes or until fragrant. (Toasting the spices opens up their flavor.) Stir in Sweet Potato Broth, coconut milk, and greens. Bring to a gentle boil; add chickpeas. Reduce heat to low, and simmer about 1 1/2 hours or until greens are soft. Season to taste with salt and pepper.

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