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Caribbean Chicken Pepper Pot Soup

For the Soup:
1 (3 to 3 1/2-pound) chicken, cut into 8 pieces
8 to 10 cups Basic Chicken Soup *
6 whole cloves
1 bay leaf
2 thin slices peeled fresh ginger
2 tablespoons turmeric
1/2 to 1 teaspoon cayenne pepper, to taste
1 tablespoon curry powder, or to taste
1/2 teaspoon black pepper, or to taste
1 cup grated, dried, unsweetened coconut; or 1 cup canned coconut milk
1 (15-ounce) can chickpeas, rinsed
4 tablespoons unsalted butter
2 garlic cloves, minced
4 tablespoons all-purpose flour
1 cup heavy cream if using dried coconut; 1/2 cup if using coconut milk
For the Garnish:
Lemon Wedges
Fresh cilantro (coriander) or parsley leaves
Hot cooked white rice

1. In a 5-quart enameled or stainless-steel soup pot, simmer chicken in enough soup to cover, adding cloves, bay leaf, ginger, turmeric, cayenne, curry powder, and pepper to vegetables in the chicken soup. Skim foam as it rises to the surface, then cover partly and simmer for about 1 hour or until chicken is tender and falling from the bones. Remove chicken and trim off and discard skin and bones. Pull chicken meat into spoonable chunks and set aside. Skim and strain soup and return to rinsed pot.
2. If using dried coconut, puree with 1 to 2 cups of chicken soup (as needed) in a blender or food processor for a few minutes or until coconut is very fine. Let stand 20 minutes, then strain broth back into pot and discard coconut in strainer. (Do not add coconut milk at this point.)
3. Puree chickpeas in blender or food processor with 1 to 2 cups of soup as needed. Pour pureed chickpeas with their liquid back into soup and bring to a low simmer, partly covered.
4. Recipe can be prepared up to this point and stored, covered, in the refrigerator for 1 day.
5. About 30 minutes before serving, add chicken pieces to soup and bring to a simmer; add extra soup if liquid becomes too thick. Melt butter in a small skillet and when hot, sauté garlic for 3 to 4 minutes or until it just begins to take on color. Sprinkle in flour, stirring and sautéing for about 5 minutes, until it turns bright yellow. Beat into simmering soup with a whisk and cook 10 minutes.
6. Stir in coconut milk, if using, along with cream and simmer gently for about 5 minutes. Adjust seasonings, and then simmer for 5 minutes.
7. Serve in small bowls or cups garnished with a sprinkling of herbs and lemon wedges. If serving as a main course, mound portions of rice on side plates.

Makes about 4 to 6 servings.

*Or use a low-sodium chicken broth.

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