Food Recipes Soups Spicy Chickpea Soup 4.0 (1,011) 4 Reviews Chickpeas are the base for this creamy soup enriched with spices and coconut milk. To save time, Anderson purees the chickpeas first before simmering. By Pam Anderson Pam Anderson Pam Anderson is a New York Times bestselling author who has published nine cookbooks over two decades, including the award-winning The Perfect Recipe and James Beard Award-nominated How to Cook Without a Book. In addition to Cook’s Illustrated, where she served as executive editor, Pam’s work has appeared in such publications as AARP, Bon Appetit, Food & Wine, Redbook, and Woman’s Day. Food & Wine's Editorial Guidelines Updated on October 7, 2019 Save Rate PRINT Share Close Photo: © Stephanie Foley Total Time: 30 mins Yield: 6 Cook Mode (Keep screen awake) Ingredients Two 19-ounce cans chickpeas, drained One 13.5-ounce can light coconut milk One 14.4-ounce can whole tomatoes, drained and chopped (1/2 cup) 1/4 cup naturally sweetened apple juice 1/4 cup cilantro leaves 1/2 teaspoon garam masala 1/2 teaspoon ground ginger 1 cup chicken stock or low-sodium broth Salt and freshly ground black pepper 1/4 cup plain low-fat yogurt 2 scallions, green parts only, thinly sliced Directions In a blender, combine the drained chickpeas with the coconut milk, chopped tomatoes, apple juice, cilantro leaves, garam masala and ground ginger and puree the mixture until smooth. Transfer the puree to a medium saucepan. Stir in the chicken stock and bring to a simmer over moderately high heat. Season with salt and black pepper. Ladle the soup into bowls, top with the yogurt and scallion greens and serve. Make Ahead The soup can be refrigerated overnight. Reheat gently. Notes One Serving 288 cal, 6 gm fat, 3.7 gm sat fat, 49 gm carb, 8.7 gm fiber. Originally appeared: March 2008 Rate It Print