By June Naylor
Photo by Ralph Lauer
Chef/caterer Dena Peterson Shaskan’s tomato-coconut soup is a version of a native dish she enjoyed long ago at an Indian restaurant.
She adds garbanzo beans for texture, and sometimes she tweaks it ever so slightly with cayenne or other spices. If you’re watching your sugar intake, use unsweetened shaved coconut. Otherwise, the regular sweetened variety is fine and nicely balances the acidity of the tomatoes. Serve with a chunk of good bread on the side; Peterson Shaskan is partial to Icon Bread’s signature sourdough from husband Trent Shaskan. Owner of Southlake’s Mockingbird Food Co. and co-owner of The Table Market + Culinary Studio in Fort Worth, Peterson Shaskan sells her soups frozen in sturdy flat plastic bags at The Table and at several farmers markets (see details box below).
with Garbanzo Beans
Makes 10 Cups
- 2 tablespoons coconut or olive oil
- ½ large yellow onion, julienned
- 1 large clove garlic, minced
- 1½ tablespoons yellow curry powder
- 1 teaspoon ground cumin
- 2 (28-ounce) cans crushed tomatoes
- 1 (13.5-ounce) can coconut milk
- ½ cup shredded coconut flakes
- 1 (15-ounce) can garbanzo beans, drained
- 1 teaspoon salt
- Freshly ground pepper to taste
- ½ cup chopped cilantro
Heat oil in a medium pot over medium-high. Add onion and cook until translucent, about 2 to 3 minutes. Add garlic and cook 2 minutes longer, stirring. Add spices and mix until fragrant. Add tomatoes, coconut milk, coconut flakes, garbanzos, salt and pepper; bring to a boil. Reduce heat, simmering for 15 minutes. Adjust seasonings as desired. Stir in cilantro (or use as a garnish) and serve.