CHICKPEA CURRY SOUP RECIPES

Name: African Curried Coconut Soup with Chickpeas
Yield: Makes 4 servings
Ingredients: 2 tablespoons canola oil; 1 medium onion (about 6 ounces), chopped; 1 medium red bell pepper (about 6 ounces), chopped; 1 jalapeño chili, seeded and finely chopped; 2 large cloves garlic, finely chopped; 2 cups low-sodium vegetable broth; 1 (15-ounce) can chickpeas, rinsed and drained; 1 cup chopped tomatoes, seeded and peeled, fresh or canned (see Cook's Tip); 1 teaspoon mild curry powder; 1/2 teaspoon salt, or to taste; Freshly ground black pepper, to taste; 1 (14-ounce) can light coconut milk; 3/4 cup cooked white or brown rice; 2 tablespoons chopped fresh cilantro or parsley

AFRICAN CURRIED COCONUT SOUP WITH CHICKPEAS RECIPE ...

African Curried Coconut Soup with Chickpeas Recipe ... image

Black-eyed peas can replace the chickpeas, if desired. For a lighter soup, the rice can be omitted.

Provided by Donna Klein

Yield Makes 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons canola oil
1 medium onion (about 6 ounces), chopped
1 medium red bell pepper (about 6 ounces), chopped
1 jalapeño chili, seeded and finely chopped
2 large cloves garlic, finely chopped
2 cups low-sodium vegetable broth
1 (15-ounce) can chickpeas, rinsed and drained
1 cup chopped tomatoes, seeded and peeled, fresh or canned (see Cook's Tip)
1 teaspoon mild curry powder
1/2 teaspoon salt, or to taste
Freshly ground black pepper, to taste
1 (14-ounce) can light coconut milk
3/4 cup cooked white or brown rice
2 tablespoons chopped fresh cilantro or parsley

Steps:

In a medium stockpot, heat the oil over medium heat. Add the onion, bell pepper, and chili; cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the broth, chickpeas, tomatoes, curry powder, salt, and black pepper; bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes. Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes. Serve warm.

KARDEA'S CURRY COCONUT AND LEMONGRASS CHICKPEA SOUP RECIPE ...

Kardea's Curry Coconut and Lemongrass Chickpea Soup Recipe ... image

Provided by Kardea Brown

Categories main-dish

Total Time 4 hours 20 minutes

Cook Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 cup chopped leeks
1/2 cup chopped onions
1 cup sliced carrots (1/4 inch thick)
2 tablespoons curry powder
1 teaspoon brown sugar
1 teaspoon grated peeled fresh ginger
2 garlic cloves, minced
1/2 cup chopped lemongrass or 1/4 cup lemon juice
One 14-ounce can vegetable broth
3 cups cooked chickpeas (canned garbanzo beans will work)
One 13.5-ounce can full-fat coconut milk
1/2 teaspoon salt (or to taste)
1/4 teaspoon freshly ground black pepper (or to taste)
Steamed rice, for serving

Steps:

Heat the oil in a large nonstick skillet over medium heat. Add the leeks, onions, carrots; cover and cook 5 minutes or until tender. Add the curry powder, sugar, ginger, garlic and lemongrass; cook 1 minute, stirring constantly.
Place the onion mixture in a 5-quart electric slow cooker. Pour in the vegetable broth. Stir in the chickpeas and coconut milk. Add salt and pepper to taste. Cover and cook on low for 4 hours. Serve with rice.

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AFRICAN CURRIED COCONUT SOUP WITH CHICKPEAS RECIPE ...

Black-eyed peas can replace the chickpeas, if desired. For a lighter soup, the rice can be omitted.
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