Curried Chickpea Soup
From Recipes
| Summary | |
|---|---|
| Prep time | 20 |
| Cook time | 4-6 hours |
| Source | Slow Cooker Revolution (pg 39) |
| Yield / serves | 6-8 servings |
| Rating | Very good |
Good, brothy, light soup. Do not underseason.
Ingredients
- 2 onions, minced
- 2 T vegetable oil
- 2 T tomato paste
- 4 t curry powder
- 1 T minced or grated fresh ginger
- 2 garlic cloves, minced
- 6 c low-sodium chicken broth
- 2 15-oz cans chickpeas, drained and rinsed
- 2 carrots, peeled and cut into 1/2-inch pieces
- 1 zucchini, quartered lengthwise and sliced 1/4-inch thick
- 1 c frozen peas
- 1/4 c minced fresh cilantro
- salt and pepper
Preparation
Microwave onions, oil, tomato paste, curry powder, ginger, and garlic in bowl, stirring occasionally, until onions are softened, about 5 minutes. Transfer to a slow cooker.
Stir broth, chickpeas, and carrots into slow cooker. Cover and cook until soup is flavorful, 4-6 hours on low.
Stir in zucchini and peas, cover, and cook on high until zucchini is tender, about 20 minutes. Stir in cilantro, season with salt and pepper to taste, and serve.
