Curry and Chickpea Soup
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Recipe courtesy of Kardea Brown

Kardea's Curry Coconut and Lemongrass Chickpea Soup

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  • Level: Easy
  • Total: 4 hr 20 min
  • Active: 20 min
  • Yield: 4 to 6 servings



  1. 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.
  2. 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.