Kardea's Curry Coconut and Lemongrass Chickpea Soup

Total Time:
4 hr 20 min
Prep:
10 min
Cook:
4 hr 10 min

Yield:
4 to 6 servings
Level:
Easy

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
Directions
Watch how to make this recipe.
  • 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.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.


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