Karanga Soup

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, diced
• 1 garlic clove, minced
• 3 carrots, diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground ginger
• 4 cups vegetable stock
• 1 can (14.5 ounces) diced tomatoes, with juice
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 can (15 ounces) corn, drained
• 1/2 cup uncooked brown rice
• 1/2 cup chopped fresh cilantro
• Salt and pepper to taste

Directions

1. Heat oil in a large pot over medium-high heat.
2. Add onion, garlic, carrots, celery, and bell pepper. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
3. Stir in cumin, coriander, turmeric, and ginger. Cook, stirring, for 1 minute.
4. Add stock, tomatoes, chickpeas, corn, and rice. Bring to a simmer.
5. Reduce heat to low and cook, covered, until rice is cooked through, about 20 minutes.
6. Stir in cilantro, season with salt and pepper to taste.

Interesting Facts

• Karanga soup originated in West Africa.
• It is traditionally served with flatbread or rice.
• The soup can be made with any combination of vegetables.