Kenyan Maharagwe (Spiced Coconut Bean Soup)
 
Prep time
Cook time
Total time
 
An anti-inflammatory blend of spices combined with creamy coconut milk, diced tomatoes, kidney beans, and peppers. Vegan & gluten-free.
Author:
Recipe type: Soup
Cuisine: Kenyan
Serves: 4-6
Ingredients
  • ½ lg. yellow onion, chopped
  • ½ lg. red bell pepper, chopped
  • 2-3 cloves garlic, minced
  • 2 tsp. ground turmeric
  • 2 tsp. ground cumin
  • 1 tsp. ground coriander
  • ¼ tsp. ground cardamom
  • Fat pinch crushed red pepper flakes
  • 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 (I like fire-roasted), WITH the juice
  • 1 13.5-oz can full-fat coconut milk*
  • 1 cup water
  • Optional: fresh cilantro, toasted almond slices
Instructions
  1. Sauté onions, bell pepper, and garlic in ¼ inch of water in a soup pot over medium heat until soft, 7-10 mins.
  2. While the veggies are cooking, measure out your spices into a pinch bowl and open your cans.
  3. Add all spices, including the ginger paste, plus the jalapeño. Stir to create a paste-like consistency and cook about one minute, not allowing the mixture to get too dry (add a splash of water if needed).
  4. Reduce heat to low and stir in the agave, salt and pepper, beans, tomatoes, and coconut milk. Add water to thin to desired consistency.
  5. Simmer at least 20 mins, stirring occasionally.
  6. Serve with fresh cilantro, toasted almonds, and corn bread.
Notes
* You can use light coconut milk, but it's just not as good. If you want to reduce the fat content of the full-fat coconut milk, try scraping the layer of hardened oil off of the top of the can before adding it to the soup.

Store in the fridge up to 5 days.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2018/10/08/kenyan-maharagwe-spiced-coconut-bean-soup/