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African Curried Coconut Soup with Chickpeas

['2 tablespoons canola oil', '1 medium onion (about 6 ounces), chopped', '1 medium red bell pepper (about 6 ounces), chopped', '1 jalapeño chili, seeded and finely chopped', '2 large cloves garlic, finely chopped', '2 cups low-sodium vegetable broth', '1 (15-ounce) can chickpeas, rinsed and drained', '"1 cup chopped tomatoes, seeded and peeled, fresh or canned (see Cooks Tip)", 1 teaspoon mild curry powder', '1/2 teaspoon salt, or to taste', 'Freshly ground black pepper, to taste', '1 (14-ounce) can light coconut milk', '3/4 cup cooked white or brown rice', '2 tablespoons chopped fresh cilantro or parsley']

In a medium stockpot, heat the oil over medium heat. Add the onion, bell pepper, and chili; cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the broth, chickpeas, tomatoes, curry powder, salt, and black pepper; bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes. Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes. Serve warm.

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