Thai Shrimp and Chickpea Soup

October 11, 2013

For a straight week I had zero motivation to cook meals. That’s right, meals. Breakfast, lunch, AND dinner. I thought I was starting to lose it. It probably had something to do with this strange headache I was dealing with ever since coming back from Big Sur, and knowing our trip to Sedona was peaking around the corner. As if food would spoil in one day. Excuses, excuses. Let’s just call it what it was… laziness. Lucky for me (and JJ) … Stella Lola got her groove back this week. I’ve been itching for cooler weather and although the leaves arent changing colors in Arizona… it actually went down to 50 degrees this week (in the morning and evenings of course). I quickly threw on a sweater, picked up a pumpkin spice latte and added ingredients for this delicious soup from the Gracious Pantry to my grocery list. I have to indulge in the Fall season when I can living in this desert! My husband loved this recipe and it tasted even better the next day! Enjoy!                                                                                                  

1 tablespoons olive oil
1/2 cup celery, sliced thin
1 cup onion, chopped
8 cups chicken stock
2 (15 ounce) cans light coconut milk
1 (15 ounce) can tomato sauce, no sugar added 
1/4 cup fresh squeezed lime juice (about 3-4 limes)
2 (15 ounce) cans chickpeas, drained (or 4 cups if you make them from dry beans)
3 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons whole wheat pastry flour (can also use cornstarch or arrowroot powder)
2 large tomatoes, chopped
8 large crimini mushrooms, sliced
1 pound shrimp