African Curried Coconut Soup with Chick Peas

Okay, so the colder weather is on its way and as the years have gone by, I've found myself enjoying these soupy kind of foods now. I'll admit, I never really enjoyed soups or fillers such as chick peas or lentils, but now, since finding all these interesting foods, I'm quite enjoying them and the unique flavours.

- 1 1/2 cups chick peas
- 1 cup of brown rice (I use the pre cooked rice in a packet)
- 2 tablespoons olive oil
- 1 medium onion, chopped                      
- 1 medium capsicum, chopped
- 2 cloves garlic, crushed
- 3 cups of vegetable stock
- 2 tomatoes, chopped
- 1 tablespoon curry powder
- 1/2 teaspoon salt
- pepper
- 1 bunch of spinach
- 1 can of coconut milk (400ml)


1. Put the chopped spinach in a pot and cover it with 3 cups of water. Bring to the boil and simmer for 20-25 minutes until the liquid has evaporated.

2. In a large soup pot, heat the oil. Add the onion, garlic and capsicum. Cook stirring until soft.

3. Add the vegetable stock, spinach, chick peas, tomatoes, curry, salt and pepper. Bring to the boil and reduce the heat. Simmer gently stirring occasionally for 10 minutes.

4. Add the  coconut milk and rice and cook, stirring occasionally, for 4 minutes until heated through.