CHICKPEA CHOWDER

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Chickpea Chowder image

A gluten free, dairy free chowder that draws its creaminess from peanut butter and coconut milk. Makes a nice lunch or a quick and easy meal for those busy weeknights. Cooking time does not include time for cooking brown rice

Provided by LARavenscroft

Categories     Thai

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 tablespoon oil
2 jalapenos, minced
1/2 red bell pepper, minced
2 garlic cloves, minced
2 cups chicken broth
3 tablespoons smooth peanut butter
2 tablespoons dried onion, minced
1 teaspoon soy sauce
1 (14 1/2 ounce) can garbanzo beans, drained and rinsed
1 1/2 cups cooked brown rice
1 cup coconut milk
1/2 tablespoon dried cilantro
1/8 teaspoon cayenne pepper
1/2 lime, juiced

Steps:

  • Heat oil in a large saucepan over medium heat.
  • Add jalapenos, red bell pepper and garlic. Saute five minutes or until peppers are soft.
  • Add chicken broth and bring to a boil.
  • Whisk in peanut butter and stir continuously until peanut butter is melted.
  • Add minced onion, soy sauce, beans, rice, coconut milk and cayenne. Simmer for about ten minutes.
  • Add cilantro and lime juice and heat through.

Nutrition Facts : Calories 472.2, Fat 23.5, SaturatedFat 13.5, Sodium 867.3, Carbohydrate 54.4, Fiber 9.2, Sugar 8, Protein 15

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