Sunday, January 15, 2017

Recipe Weekend: Curried Chickpea Soup

I mentioned last weekend that I have some friends who are trying to lost weight, sometimes in significant amounts. One of them reported this morning being down 8.5 pounds, assuming his gym scale doesn't need recalibrating. Go Dustin!

In the meantime, this week's recipe to help them out is one that I only made for the first time just after Christmas. I'd intended to have more people than showed up over for a game-centered open house. (Several were traveling, which I knew; a few had things occur at the last minute.) As part of that, I made Red Bean, Rice, and Sausage soup for the omnivores, and put this soup together in my crock pot for the vegetarians. I tried it myself, and ate the rest as lunch for pretty much the entirety of the week remaining. It's pleasantly Indian flavored without being overwhelming in heat.

Curried Chickpea Soup

Original Source: Slow Cooker Revolution from America's Test Kitchen


  • 2 onions, minced
  • 2 tablespoons vegetable oil
  • 2 tablespoons tomato paste
  • 4 teaspoons curry powder
  • 1 tablespoon minced or grated fresh ginger
  • 2 garlic cloves, minced
  • 6 cups low-sodium chicken broth
  • 2 (15-oz) cans chickpeas, rinsed and drained
  • 2 carrots, peeled and cut into 1/2-inch pieces
  • 1 zucchini, quartered lengthwise and sliced 1/4-inch thick
  • 1 cup frozen peas
  • 1/4 cup minced fresh cilantro
  • salt and pepper
Combine first 6 ingredients (through garlic) in a large, microwave-safe bowl. Microwave for about 5 minutes or until onion is softened, stirring a couple of times. Transfer to slow cooker.

Add broth, chickpeas, and carrots to the slow cooker. Stir to combine. Cover and cook until carrots are softened and the soup is "flavorful", roughly 4 to 6 hours on the low-heat setting.

Stir in peas and zucchini, then cover and cook for 20 minutes on high or until zucchini is tender. Finish with cilantro, salt, and pepper and serve.

Serves 6 to 8.

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