Curry And Garbanzo Bean 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.

CURRY AND GARBANZO BEAN SOUP

Steps:

• Place onion, olive and garlic in a pan and cook until lightly browned, then add broth and tomato paste.
• Add garbanzo beans, cilantro and curry and let simmer for 10 minutes.
• Spoon garbanzo beans and onions into a blender and a ladle full of the broth/ tomato paste mixture as well. Blend until smooth.
• Transfer mixture back to the pot and stir.
• Add cayenne pepper and yogurt. Stir and serve.

GARBANZO BEAN SOUP

Steps:

• Put everything into a large pot and cook for 4 or 5 hours.
• Water can be added as needed.

CURRIED POTATO, SPINACH AND GARBANZO BEAN SOUP

Steps:

• Transfer 1/3 cup garbanzo beans to small plate. Using fork, mash beans to paste.
• Heat oil in heavy medium saucepan over medium-high heat. Add onion and sauté until beginning to brown, about 6 minutes. Add curry powder; stir 10 seconds. Add potatoes and stir to coat. Add broth, coconut milk, whole garbanzo beans and mashed garbanzo beans. Bring soup to boil. Reduce heat to medium-low and simmer uncovered until potatoes are tender, about 18 minutes. Add spinach; stir until spinach wilts, about 2 minutes. Season with salt and pepper.

CURRIED POTATO, SPINACH AND GARBANZO BEAN SOUP

Steps:

• Transfer 1/3 cup garbanzo beans to small plate. Using fork, mash beans to paste.
• Heat oil in heavy medium saucepan over medium-high heat. Add onion and sauté until beginning to brown, about 6 minutes. Add curry powder; stir 10 seconds. Add potatoes and stir to coat. Add broth, coconut milk, whole garbanzo beans and mashed garbanzo beans. Bring soup to boil. Reduce heat to medium-low and simmer uncovered until potatoes are tender, about 18 minutes. Add spinach; stir until spinach wilts, about 2 minutes. Season with salt and pepper.

GARBANZO BEAN SOUP

Steps:

• Soak beans overnight with 1 tsp salt and sufficient water to cover.
• Before cooking, drain salted water and recover with fresh water.
• To cook beans, bring to a rapid boil. During cooking, never let the water stop boiling. (This is the secret which softens the beans.).
• Cook beans and ham hock at least 4 hours. You have to stir often to prevent sticking on bottom.
• About 1 hour before serving, add the onions, potatoes, carrots and slice chirizo to pot. When adding other ingredients, turn heat up to prevent boiling from stopping. This ensures tender beans.

GARBANZO BEAN SOUP

Steps:

• In a large saucepan melt butter over medium heat. Add onion, carrot and garlic and cook, stirring, until onion is golden.
• Add cumin, salt and pepper. Cook, stirring, 1 minute.
• Add drained garbanzo beans and chicken broth. Simmer 10 minutes.
• In a food processor or blender, puree soup with chopped mint until smooth.
• Return soup to pan. Rinse processor bowl with 1/2 cup water and add to soup.
• Reheat soup slowly over low heat, 5-8 minutes.
• Serve hot with a dollop of sour cream and a sprinkling of cilantro on each serving.