Chickpea Broccoli Coconut Milk Soup

Heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, and bell pepper. Cook for 5-6 minutes, stirring occasionally, until softened.
1 tablespoon olive oil
1 medium onion
1 medium carrot
1 medium red bell pepper
Stir in the minced garlic and chopped ginger. Cook for about 1 minute, just until fragrant.
4 garlic cloves
1 tablespoon fresh ginger
Add the curry powder and red chili flakes. Stir well and continue to cook for another 30 seconds.
2 tablespoons curry powder
¼ teaspoon red chili flakes
Add the chickpeas, basmati rice and vegetable stock and stir well to combine. Bring to a boil, then reduce heat to low and let simmer, uncovered, for 15 minutes, stirring occasionally to prevent the rice from sticking to the bottom of the pot.
2 cans (14 oz / 400 g) chickpeas
½ cup basmati rice
4 cups vegetable stock
Stir in the lime juice, broccoli florets and coconut milk then simmer for another 5 minutes until the broccoli is tender but still bright green.
2 cups broccoli florets
Juice of 1 lime
1 can (13.5 fl. oz / 400 ml) coconut milk
Remove from heat and adjust the seasoning to taste. Stir in the cilantro and serve hot, with extra lime wedges and fresh cilantro on top if you like.
Salt and freshly ground black pepper to taste
A handful fresh cilantro