African Curried Chickpea Soup (or, could we please have a snow day tomorrow?)

Unlike Ms. Cush, I'm not in sunny Cali; I'm in snowy Cleveland. We're in the midst of a moderate snowstorm tonight, and it seemed like good weather for soup. Actually, the way I make this recipe, it's more of a stew.

Song for Chickpea Soup: Sarah MacLachlan, "Song for a Winter's Night" (cliche, you say? no. classic.)

This recipe is from Epicurious, my online culinary bible, and they got it from The Tropical Vegan Kitchen. My comments, additions etc. are in pink.

African Curried Chickpea Soup

* 2 tablespoons canola oil
* 1 medium onion (about 6 ounces), chopped
* 1 medium red bell pepper (about 6 ounces), chopped
* 1 jalapeño chili, seeded and finely chopped
* 2 large cloves garlic, finely chopped (or just a little bit more. But then, I like garlic.)
* 2 cups low-sodium vegetable broth
* 1 (15-ounce) can chickpeas, rinsed and drained (low sodium for me -- not to sound too self-righteous)
* 1 cup chopped tomatoes, seeded and peeled, fresh or canned
* 1 teaspoon tablespoon mild curry powder (otherwise it's too bland)
* 1/2 teaspoon salt, or to taste
* Freshly ground black pepper, to taste
* 1 (14-ounce) can light coconut milk
* 3/4 cup cooked white or brown rice (brown is much better here; white falls apart)
* 2 tablespoons chopped fresh cilantro or parsley (honestly, who would choose parsley? cilantro makes all the difference in this one.)
In a medium stockpot, heat the oil over medium heat. Add the onion, bell pepper, and chili; cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the broth, chickpeas, tomatoes, curry powder, salt, and black pepper; bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes. Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes. Serve warm.

Perfection. It's great for lunch as leftovers, too -- or in warm weather it can be really delicious cold. On a night like tonight, though, it's spicy and warm and filling. Yum.