Chickpeas soak overnight in plenty of water. In the morning, rinse again, add water ratio of 2.5 parts water - 1 part chickpeas and boil until tender, about an hour.

When the chickpeas are cooked, add the rice, salt the water and boil the rice until soft.

Finely chopped onion fry in a pan with finely chopped garlic, then add sliced peppers - red bell and Chile. Hold for 3 minutes over medium heat and add the chopped tomatoes, then all together for another 5 minutes.

The recipe I used the coconut milk homemade. Yesterday from coconut cooked lean candies and cookies, and milk put in the fridge. The night cream is now settled and turned into oil, had to reheat in the micro so that you can pour the milk from the bottle. Suggest to cook the coconut milk on their own - it is cheaper and much better purchase. The recipe I have, type in the search on the site - Coconut milk.

To vegetable mixture, add the coconut milk, salt, pepper, add curry.

Simmer over medium heat for another 3 minutes.

Check the amount of water in the saucepan where you boiled the chickpeas and rice - if its too much, drain most or all the water (this depends on how thick a soup you like) and pour in the coconut milk with steamed vegetables. Align the salt and cook the soup until fully cooked rice, about 10 minutes.