Cookbook:Spicy Chickpea Soup

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• 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

1. Purée all ingredients in a blender until smooth.
2. Heat in a large saucepan or Dutch oven, and bring to a simmer.
3. Simmer, stirring often, 4–5 minutes, to blend flavors.

• Garnish with ¼ cup plain yogurt and ¼ cup thinly sliced green onions.
• Replace the chicken broth with vegetable stock for a vegan dish.