Thai Chickpea Soup

3.3 (3 reviews)

1 large onion, chopped
2 red peppers, chopped
1 green pepper, chopped
3 garlic cloves, chopped
4 Tbsp. olive oil
Cumin, to taste
Coriander, to taste
Cayenne pepper, to taste
2 qts. cooked chickpeas in liquid
3 cups canned chopped tomatoes
1 cup coconut milk
1 cup good-quality peanut butter
1/4 cup lime juice
1 Tbsp. salt
1 cup freshly chopped basil
Salt and pepper, to taste

• In a large pot, sauté the onion, peppers, and garlic in the olive oil until the onion is translucent. Add the cumin, coriander, and cayenne. Sauté until fragrant.
• Add the chickpeas, tomatoes, coconut milk, peanut butter, lime juice, and salt. Cover with water and bring to a boil, cooking for 1 hour.
• Purée half in a blender and return to the pot. Stir in the basil and season with salt and pepper.

Make 10 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind