Curry And Garbanzo Bean Soup Recipes

CURRY AND GARBANZO BEAN SOUP

Steps:

• Place onion, olive and garlic in a pan and cook until lightly browned, then add broth and tomato paste.
• Add garbanzo beans, cilantro and curry and let simmer for 10 minutes.
• Spoon garbanzo beans and onions into a blender and a ladle full of the broth/ tomato paste mixture as well. Blend until smooth.
• Transfer mixture back to the pot and stir.
• Add cayenne pepper and yogurt. Stir and serve.

KARDEA'S CURRY COCONUT AND LEMONGRASS CHICKPEA SOUP

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.

VEGAN, PUREED CHICKPEA AND KIDNEY BEAN CURRY SOUP

Steps:

• First, empty both cans of beans into a colander and rinse off all of the liquid that came from the can onto the beans. Leave aside until later.
• Chop all vegetables (Celery, Potato, Carrot, Garlic and Onion) into smaller pieces. Leave aside until later.
• In a large pot (preferably non-stick), heat 2 tablespoons of Olive Oil on medium-high and toss in Mustard Seeds. Heat until you hear the Mustard Seeds crackle a bit. Once this has been accomplished, toss in the chopped Garlic and Onion and stir around a bit with Turmeric and Cumin powder. After 30 seconds, toss in the rest of the chopped vegetables and canned Tomatoes.
• After 1 minute, toss in the beans, and the rest of the spices and basil. If you like your soups spicier (like me) then put in more Curry powder than the recipe calls for. Stir in the 2 cups of Water at this time as well. If it seems 2 cups will make the soup too thin, then only add 1 or 1.5 cups.
• After heating this concoction for 5 minutes or so, use a hand-held immersion blender (or food processor) to blend it all up. I like mine blended up pretty good, but it tastes great no matter the texture.
• Once it has been blended up, add salt to taste. Leave the temperature on low-medium for a couple of minutes longer to let the spices seep in more.

CURRIED POTATO, SPINACH AND GARBANZO BEAN SOUP

Steps:

• Transfer 1/3 cup garbanzo beans to small plate. Using fork, mash beans to paste.
• Heat oil in heavy medium saucepan over medium-high heat. Add onion and sauté until beginning to brown, about 6 minutes. Add curry powder; stir 10 seconds. Add potatoes and stir to coat. Add broth, coconut milk, whole garbanzo beans and mashed garbanzo beans. Bring soup to boil. Reduce heat to medium-low and simmer uncovered until potatoes are tender, about 18 minutes. Add spinach; stir until spinach wilts, about 2 minutes. Season with salt and pepper.

CHICKPEA CURRY

Steps:

• Heat oil in a large frying pan over medium heat, and fry onions until tender.
• Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly. Mix in garbanzo beans and their liquid. Continue to cook and stir until all ingredients are well blended and heated through. Remove from heat. Stir in cilantro just before serving, reserving 1 tablespoon for garnish.

GARBANZO-VEGETABLE GREEN CURRY

Steps:

• In a large skillet, combine cauliflower, beans, coconut milk, curry paste and salt. Bring to a boil; cook, uncovered, 5-6 minutes or until cauliflower is tender., Combine cornstarch and water until smooth; gradually stir into the skillet. Stir in peas. Bring to a boil. Cook and stir for 2 minutes or until thickened., Meanwhile, prepare rice according to package directions. Sprinkle cauliflower mixture with cashews. Serve with rice.

CURRIED CHICKEN SOUP

Steps:

• In a large shallow dish, combine the curry, salt, pepper and cayenne. Add chicken, a few pieces at a time, and turn to coat., In a large saucepan over medium heat, cook the chicken, carrots, red pepper and onion in oil for 4 minutes. Add garlic; cook 1-2 minutes longer or until chicken is browned and vegetables are tender; drain., Stir in the garbanzo beans, broth, tomatoes and water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in coconut milk; heat through. Garnish servings with cilantro.

CURRIED POTATO AND CHICKPEA SOUP

Steps:

• Heat oil in a large pot over medium heat; stir in onions. Cook and stir until the onions has softened and turned translucent, about 5 minutes.
• Stir in curry powder, cumin, turmeric, and coriander, adding water as needed so nothing sticks to the bottom. Add vegetable broth, sweet potatoes, white potatoes, and chickpeas. Bring to a boil, then reduce heat and cook until potatoes are soft enough to blend, about 20 minutes.
• Blend soup with an immersion blender until desired consistency. Season with salt and pepper.

AFRICAN CURRIED COCONUT SOUP WITH CHICKPEAS

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.