Spicy Chickpea Soup
"Chickpeas are rich in both types of dietary fiber, which are important for maintaining heart health and for stabilizing blood sugar levels. Pam Anderson uses them as the base for this Indian-flavored creamy (though cream-free) soup, which she prepares by first pureeing it, then simmering it, to save time. "Pureed beans give you richness without having to enrich the soup," she says...."
INGREDIENTS
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Two 19-ounce cans chickpeas, drained
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One 13.5-ounce can light coconut milk
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One 14.4-ounce can whole tomatoes, drained and chopped (1/2 cup)
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1/4 cup naturally sweetened apple juice
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1/4 cup cilantro leaves
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1/2 teaspoon garam masala
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1/2 teaspoon ground ginger
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1 cup chicken stock or low-sodium broth
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Salt and freshly ground black pepper
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1/4 cup plain low-fat yogurt
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2 scallions, green parts only, thinly sliced
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