This recipe is healthy for you, with a bit of a kick rounded out nicely with coconut milk. Use full-fat coconut milk for more of a stew consistency, or go low-fat (like I did) with light coconut milk for something more like soup. Either way, this dish is nourishing, flavorful, and keeps you coming back for more!

Ingredients:

2 tablespoons olive oil
1 small onion, diced
1 bell pepper, cut into 1-inch chunks
3 cloves garlic, peeled and minced
1 tablespoon minced fresh ginger
2 tablespoons sambal oelek
1 quart chicken stock
1 15 oz can of chickpeas, rinsed and drained
2 cups sliced summer squash
2/3 cup coconut milk, unsweetened
2 tablespoons minced cilantro leaves
2 tablespoons freshly squeezed lemon juice
Salt and pepper
Whole springs of cilantro (for garnish)

Directions:

Heat the olive oil in a large pot over medium-high heat. Add the onions and cook, stirring, until browned. Use a slotted spoon to transfer the onions to a medium bowl. Add the bell peppers and repeat the process, removing to the same bowl when browned. Leave the oil in the pot; turn the heat down to medium and add the garlic, ginger and samba oelek. Cook, stirring, until the ingredients darken (about 1 minute). Add the stock and let the mixture come to a boil. Lower the heat to a low simmer.

Add the chickpeas, sliced squash, browned onions and bell pepper, and coconut milk. Cover and simmer, 8 - 15 minutes, until the flavors come together.

Raise the heat to medium. Cook, stirring, until the soup is hot enough to serve (but don't bring to a boil again). Stir in minced cilantro, lemon juice, and salt and pepper to taste. Garnish with whole cilantro and serve.