Chickpea Vegetable Coconut Curry Soup Food

KARDEA'S CURRY COCONUT AND LEMONGRASS CHICKPEA SOUP

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.

CHICKPEA & VEGETABLE COCONUT CURRY SOUP

Steps:

• Heat oil over medium heat. Add the chickpeas, zucchini, carrot, garlic, and if you're using kale instead of spinach, add that now too.
• Cook until garlic becomes translucent. Add the curry powder, turmeric, cumin, and coriander. Stir and cook for 1-2 minutes.
• Add 1 litre of vegetable stock, 1/3 cup uncooked red lentils, 1/3 cup rinsed, uncooked quinoa.
• Turn heat up to medium-high. Simmer for 15 minutes. Add more liquid as needed.
• Add 1 can of coconut milk. Bring back to a simmer for another 5 minutes.
• Add the spinach and cook for 1-2 minutes. Thin with water or vegetable stock as needed.
• Taste and adjust the seasoning as necessary.

AFRICAN CURRIED COCONUT SOUP WITH CHICKPEAS

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.

CHICKPEA AND VEGETABLE CURRY

Steps:

• Warm oil in a large pan over medium heat. Saute garlic and onions 5-8 minutes, until translucent and slightly browned.
• In a small bowl, combine curry powder, cumin, cinnamon, cloves, and salt. Add chickpeas and mix seasoning to pan and stir for 1 minute.
• Add coconut milk, tomatoes and their liquid, carrots, broccoli, and red bell pepper. Bring to a low simmer and saute for 10 minutes, until vegetables are easily pierced with a fork.
• Serve over basmati rice.