Thai Chickpea Stew

When we had our cooler weather last week I knew it was a great opportunity to make a warm soup. I based this recipe on one that I saw online. I used the full can of coconut milk, mixed up the canned tomatoes, etc. We really enjoyed this soup and its flavors.

• 1 large sweet onion, chopped
• 1 green bell pepper, chopped
• 1 large zucchini, chopped
• 4 cloves garlic, minced
• 1 15-ounce can stewed tomatoes
• 1 15-ounce can diced tomatoes
• 3/4 cup water
• 1 can chickpeas, drained and rinsed
• 1/3 cup creamy peanut butter
• 1/2 jar Thai green chili paste
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 tablespoon sriracha 
• 1 can full-fat coconut milk
• juice of one lime
• 1 tablespoon dried basil
• Garnish: chopped roasted peanuts, cilantro, chopped onion, lime wedge

In a soup pot sauté onion, bell pepper, zucchini and garlic in 1/4 cup water. Cook until onions are transparent.

Add cumin, chili paste, chili powder and a grind of black pepper. Stir well.

Add tomatoes, chickpeas, peanut butter, sriracha and water. Bring to a boil and simmer about 30 minutes. Stir occasionally.

Add coconut milk and lime juice.

Add to a soup bowl. Taste more sriracha and/or lime juice as needed.

Garnish with peanuts and cilantro. 

Enjoy!!!!