We combine turmeric, coconut and basil to create a deliciously fragrant and comforting both, which we pull together with chickpeas and pour over fluffy jasmine rice.
Notes:
- We’ll either use two 400g (14.1oz) tins or a single 700g (25oz) jar of chickpeas. Both will provide about 500g (18oz) of drained chickpeas.
- Tinned coconut milk can vary a lot in terms of sweetness. Depending on the brand you use, for this recipe we find you might want to sweeten the broth with a teaspoon of maple syrup to offset the earthy turmeric.
- We use regular basil, which is the easiest to find in supermarkets and it works perfectly well. But you can also use Thai basil if you prefer.
![goldenchickpeacoconutturmericbrothbowlstewsoupricerecipeH1](https://www.wearesovegan.com/wp-content/uploads/2023/11/goldenchickpeacoconutturmericbrothbowlstewsoupricerecipeH2.jpg)
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