This recipe by Lisa Turner is from the November 2009 issue of a supermarket magazine, LiveRight. It was very easy to put together and not as spicy as you would expect from the name. In fact, I thought it could use a little something more, so I added a 14.5 ounce can of diced tomatoes (with green peppers, celery, and onions). Additionally, I doubled the amount of chickpeas.
All that coconut milk in the recipe (a full can) gave the soup a luscious creaminess. Leftovers were delicious the next day as a pasta sauce.