African Curried Coconut Soup With Chickpeas Recipes

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AFRICAN CURRIED COCONUT SOUP WITH CHICKPEAS



African Curried Coconut Soup with Chickpeas image

Black-eyed peas can replace the chickpeas, if desired. For a lighter soup, the rice can be omitted.

Provided by Donna Klein

Categories     Soup/Stew     Tomato     Vegetable     Appetizer     Vegetarian     High Fiber     Dinner     Spice     Curry     Legume     Chickpea     Healthy     Vegan     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 14

2 tablespoons canola oil
1 medium onion (about 6 ounces), chopped
1 medium red bell pepper (about 6 ounces), chopped
1 jalapeño chili, seeded and finely chopped
2 large cloves garlic, finely chopped
2 cups low-sodium vegetable broth
1 (15-ounce) can chickpeas, rinsed and drained
1 cup chopped tomatoes, seeded and peeled, fresh or canned (see Cook's Tip)
1 teaspoon mild curry powder
1/2 teaspoon salt, or to taste
Freshly ground black pepper, to taste
1 (14-ounce) can light coconut milk
3/4 cup cooked white or brown rice
2 tablespoons chopped fresh cilantro or parsley

Steps:

  • In a medium stockpot, heat the oil over medium heat. Add the onion, bell pepper, and chili; cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the broth, chickpeas, tomatoes, curry powder, salt, and black pepper; bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes. Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes. Serve warm.

KARDEA'S CURRY COCONUT AND LEMONGRASS CHICKPEA SOUP



Kardea's Curry Coconut and Lemongrass Chickpea Soup image

Provided by Kardea Brown

Categories     main-dish

Time 4h20m

Yield 4 to 6 servings

Number Of Ingredients 15

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

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.

AFRICAN COCONUT CURRIED CHICKPEA SOUP



African Coconut Curried Chickpea Soup image

I broke my ankle and had to stay off my feet for three long months. This is one of the recipes my son made to stock my freezer. It's a wonderful, fragrant vegetarian soup. You can add some shredded chicken or pork to it if you want to add meat.

Provided by Linda N

Categories     Beans

Time 1h

Yield 4 Cups, 4 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
1 medium onion, chopped
1 medium red bell pepper, chopped
1 jalapeno, seeded and finely chopped
2 large cloves garlic, finely chopped
2 cups low sodium vegetable broth
1 (15 ounce) can chickpeas, rinsed and drained
1 cup tomatoes, chopped
1 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (14 ounce) can light coconut milk
3/4 cup brown rice, Cooked
2 tablespoons cilantro, Chopped

Steps:

  • In a medium stockpot, heat the oil over medium heat. Add the onion, bell pepper, and chili; cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the broth, chickpeas, tomatoes, curry powder, salt, and black pepper; bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes. Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes. Serve warm.

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Top Asked Questions

How to make coconut curry soup with chickpeas?
Stir in the ginger, cilantro and curry paste and cook for another minute. Add the tomatoes, chickpeas, coconut milk and broth. Bring to a simmer, then lower heat and cook for another 10-15 minutes until the chickpeas turn soft. This Coconut Curry Soup with Chickpeas has an incredible intoxicating combination of flavors.
How to cook chickpeas on the stove with coconut milk?
Bring to a simmer; cover with a lid, leaving slightly askew so steam can escape. Cook, adjusting heat to maintain a very gentle simmer and skimming foam from surface as needed, until chickpeas have swelled about 50 percent in size but are still crunchy, 25–30 minutes. Add coconut milk and lentils to pot; season with more salt.
What can I substitute for chickpeas in soup?
Sign in Black-eyed peas can replace the chickpeas, if desired. For a lighter soup, the rice can be omitted. 1 cup chopped tomatoes, seeded and peeled, fresh or canned (see Cook's Tip) In a medium stockpot, heat the oil over medium heat. Add the onion, bell pepper, and chili; cook, stirring, until softened, about 5 minutes.
What is chickpea soup?
This chickpea soup is richly flavored with coconut, curry, some ginger and a wee bit of jalapeno. This chickpea soup is also a really great immune support soup with all of the onions, ginger, turmeric and curry! This coconut curry soup is all about the broth.

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