from ExtraVeganZa by Laura Matthias
2-3 tbsp oil (coconut oil was a delicious option)
1 medium whole leek, finely diced
3 medium carrots, thinly sliced
3 cloves garlic, finely chopped
1/8 tsp cayenne (optional)
1 jalapeno pepper, diced; stems and seeds removed
14 oz can garbanzo beans
1 each medium red and yellow pepper, seeds and stems removed and thinly sliced
1 tbsp coarse sea salt
1 c corn kernels, fresh, frozen or canned
2-14 oz cans coconut milk
2 c water
Thoroughly clean the leek before chopping. I find that slicing it lengthwise and rinsing the insides is an effective way to clean it.
In a medium pot, fry the leek, carrots, garlic, cayenne and jalapeno in the oil on medium-low heat. Stir the ingredients so that they do not stick to the bottom of the pot. When the leeks begin to soften, stir in the garbanzo beans, salt, red and yellow peppers, corn, coconut milk and water. Bring to a boil, then reduce to a simmer and cover for about 15 minutes. Remove from heat and serve immediately. Serves 4.