Thai Chickpea Soup
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
2 Tbsp unsalted butter
1/4 cup minced jalapeno pepper
1/2 cup chopped celery (1 medium stalk)
3/4 cup chopped yellow onion (1 medium onion)
8 cups good-quality chicken stock
1 (13.5 oz) can coconut milk
1 (13.5 oz) can crushed tomatoes
1/4 cup freshly squeezed lime juice
2 (13.5 oz) can chickpeans, drained
Kosher salt and freshly ground black pepper
Instructions:
Heat the butter in a medium sauté pan over low heat. Add the jalapeños, celery, and onions, and sauté until the vegetables have softened, about 5 minutes (take care not to burn them).
Combine the vegetables with the stock, coconut milk, tomatoes, chickpeas, and lime juice in a large soup pot or dutch oven. Cover, and cook for 5 minutes, or until they are heated through. Add salt and peppers to taste, serve and enjoy!
From kitchencomments.blogspot.com