Chickpea Mulligatawny

• 3-4 T butter
• 2 onions, coarsely chopped
• 3 cloves garlic, minced
• 1 carrot, chopped
• 2 stalks celery, chopped
• 1 green bell pepper, chopped
• 1 large apple, peeled, cored, and chopped
• 1 tsp curry powder
• 5 T tomato paste
• 2 T finely chopped parsley – plus more for garnish
• 3 c vegetable stock
• 1 13-oz can coconut milk
• 2 c cooked chickpeas (you’ll need almost 2 cans, if you’re not cooking them yourself)

Melt the butter in a large pot, add the onions and garlic, and saute until the onions are transluscent. Stir in the carrot, celery, green pepper, apple, curry powder, tomato paste, parsley, vegetable stock, coconut milk, and chickpeas and simmer for about 45 minutes, stirring occasionally. Salt to taste – and serve with a grain of your choice (we like rice) and topped with more parsley, if you like.