Ingredients
- 2 cans (32 ounces) chickpeas, drained
- 1 can (14 ounces) light coconut milk
- 1 cup low-sodium chicken broth
- ½ cup prepared salsa
- 1½ teaspoons garam masala
- 1 teaspoon ground ginger
- 2 tablespoons frozen apple juice concentrate
- ¼ cup packed cilantro leaves
Procedure
- Purée all ingredients in a blender until smooth.
- Heat in a large saucepan or Dutch oven, and bring to a simmer.
- Simmer, stirring often, 4–5 minutes, to blend flavors.
Notes, tips, and variations
- Garnish with ¼ cup plain yogurt and ¼ cup thinly sliced green onions.
- Replace the chicken broth with vegetable stock for a vegan dish.