I’ve started this pattern of making soups/stews in the crockpot on Sundays to eat either for dinner or lunch or both for the week. This week I came across a Moroccan Coconut and Chickpea Soup that intrigued me because it used two granny smith apples in the recipe. I love fruit in my savory dishes, so why not fruit in my soup? I modified the recipe a teensy bit:
3 cups vegetable broth
4 cloves minced garlic
3 small sweet potatoes, diced
1 yellow bell pepper, seeded and diced
2 granny smith apples, diced (I left the skin on)
1/4 cup chopped roasted green chiles
1 14oz can fire roasted diced tomatoes
1 can chickpeas
1 14oz can light coconut milk
2 Tbsp lime juice
1 Tbsp Thai kitchen curry paste (red)
A pinch of cinnamon and cumin
Salt to taste
Add all ingredients in the crockpot on high for 4 hours.
I didn’t add the cilantro or mint that the recipe called for, but did cook up some whole wheat couscous that I scooped (about 1/3 cup) into my bowl before filling it with soup. Next time I think I’d use two cans of chickpeas to make this soup more like a stew.
I was afraid this soup would be too spicy with the fire roasted tomatoes, chiles, and curry paste, but the coconut milk cooled it down and the tart apples totally balanced out the heat. I love the tartness in this! The apples practically disintegrated, so it wasn’t like eating apple bits in my veggie soup. Can’t wait to slurp this soup for several lunches and dinners this week.