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CHICKPEA & VEGETABLE COCONUT CURRY SOUP
Ingredients
- ½ tbsp coconut oil
- 1 can chickpeas
- 1 zucchini, quartered and chopped
- 2 carrots, peeled and thinly sliced
- 1 bunch kale, destemmed and finely chopped (or 2 handfuls of spinach, chopped)
- 3 cloves garlic
- 1 tbsp + 1 tsp mild yellow curry powder (store bought or homemade)
- ¼ tsp turmeric
- ¼ tsp cumin
- ¼ tsp coriander
- ⅓ cup rinsed, uncooked quinoa
- ⅓ cup rinsed, uncooked red lentils
- 4 cups (1 litre) vegetable stock
- 2 cups water
- 1 can coconut milk
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