Kenyan Maharagwe (Spiced Coconut Bean Soup)

Name: Kenyan Maharagwe (Spiced Coconut Bean Soup)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Kenyan
Ingredients: 0.5 large yellow onion, chopped; 0.5 large red bell pepper, chopped; 2.5 cloves garlic, minced; 2 tsp ground turmeric; 2 tsp ground cumin; 1 tsp ground coriander; 0.25 tsp ground cardamom; crushed red pepper flakes, fat pinch; 1 tsp ginger paste; 1 medium jalapeño, chopped; 2 tps agave; salt, to taste (I used ~1 tsp.); black pepper, to taste; 2 15-oz cans kidney beans, drained; 1 14.5-oz can diced tomatoes, with the juice; 1 13.5-oz can full-fat coconut milk; 1 cup water; fresh cilantro, optional, for serving; toasted almond slices, optional, for serving

A hearty vegan and gluten-free Kenyan soup made with kidney beans, coconut milk, tomatoes, and a blend of anti-inflammatory spices.

total: 50 min
prep: 20 min
cook: 30 min
servings: 4

Original recipe on dailydoseofgreens.com

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Ingredients

4 servings

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getsaucepan.com/r/4b61b2bf-1d8e-415a-b583-4140fc248e88 · Original: https://dailydoseofgreens.com/2018/10/08/kenyan-maharagwe-spiced-coconut-bean-soup/