Best Curried Cauliflower Chickpea Soup Recipes

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CURRIED CAULIFLOWER & CHICKPEA SOUP



Curried Cauliflower & Chickpea Soup image

Categories     Bread     Cauliflower     Chickpea     Simmer     Boil

Yield serves 4 to 6, yields 8 cups

Number Of Ingredients 11

1 1/2 cups chopped onions
1 tablespoon vegetable oil
1 1/2 tablespoons grated peeled ginger root
1 1/2 tablespoons curry powder
1/2 teaspoon salt
1 15-ounce can of chickpeas, drained
3 cups water or vegetable broth (see page 295)
1 small head of cauliflower
1 28-ounce can of diced tomatoes
Cranberry Chutney (page 231), Pineapple Chutney (page 229), or your favorite prepared chutney
A few sprigs of cilantro (optional)

Steps:

  • In a soup pot on medium heat, cook the onions in the oil for a few minutes, until they begin to soften. Add the ginger, curry powder, and salt and sauté for a minute or two, stirring constantly so the spices don't burn. Add the chickpeas and the water, cover, and bring to a boil.
  • Meanwhile, cut the cauliflower into bite-sized pieces (about 4 cups). When the water boils, stir in the cauliflower and tomatoes, reduce the heat, cover, and simmer until the cauliflower is tender, about 5 minutes.
  • When the cauliflower is done, remove the pot from the heat. Purée 2 or 3 cups of the soup in a blender and stir it back into the pot. Top each bowl of soup with a large spoonful of chutney and a sprig of cilantro.
  • Serving & menu ideas
  • Serve warm chapatis or naan bread with this spicy soup.

ONE-POT CURRIED CAULIFLOWER WITH COUSCOUS AND CHICKPEAS



One-Pot Curried Cauliflower with Couscous and Chickpeas image

This warming vegetarian one-pot stew comes together fast, thanks to quick-cooking split lentils and pearled couscous, along with protein-packed canned chickpeas. Finish it off with an array of toppings, including a tangy lime-yogurt sauce, crunchy sliced almonds, and fresh herbs.

Provided by Katherine Sacks

Categories     No Meat, No Problem     Dinner     Vegetarian     Cauliflower     Curry     Couscous     Lentil     Spinach     Quick and Healthy     Healthy

Yield Serves 4

Number Of Ingredients 16

3 tablespoons virgin coconut oil, room temperature, divided
1 large head cauliflower (about 2 pounds), coarsely chopped
1 medium red onion, thinly sliced
3 large garlic cloves, coarsely chopped
2 teaspoons curry powder
2 teaspoons kosher salt
1 1/4 teaspoons ground cumin
3 cups homemade or store-bought low-sodium vegetable broth
1 (15.5-ounce) can chickpeas, drained, rinsed
1 cup pearled couscous
1/2 cup split red lentils
2 limes, divided
1/2 cup Greek-style plain full or low-fat yogurt
3 tablespoons coarsely chopped cilantro leaves, plus whole leaves for serving
5 ounces baby spinach
1/4 cup sliced almonds (for serving; optional)

Steps:

  • Heat 2 Tbsp. oil in a large Dutch oven or pot over medium. Add cauliflower and cook, stirring occasionally, until just beginning to brown and soften, 5-8 minutes. Add onion, garlic, and remaining 1 Tbsp. oil and cook, stirring, until onion and cauliflower are cooked through, 5-7 minutes more. Add curry powder, salt, and cumin. Cook, stirring, until spices are toasted, about 30 seconds.
  • Add broth and bring to a boil. Add chickpeas, couscous, and lentils, reduce heat, and simmer, stirring occasionally to avoid couscous from sticking, until couscous and lentils are cooked through and liquid is almost completely reduced to a thick sauce, about 10 minutes.
  • Meanwhile, juice 1 lime to yield 3 Tbsp. juice. Whisk lime juice, yogurt, and 3 Tbsp. chopped cilantro in a medium bowl until smooth. Add water by the tablespoonful until sauce is thin enough to drizzle. Cut remaining lime into wedges.
  • Fold spinach into chickpea mixture. Top with cilantro leaves and almonds, if using, and serve yogurt sauce and lime wedges alongside.
  • Do Ahead
  • Stew (without spinach) can be made 3 days ahead; cover and chill. Reheat and fold in spinach before serving.

CURRIED CAULIFLOWER AND CHICKPEA DUMP DINNER



Curried Cauliflower and Chickpea Dump Dinner image

Skip cooking a big pot of rice and throw the ingredients into a casserole dish instead for an easy dump-dinner meal. The basmati rice and chickpeas absorb all the delicious flavors of ginger, garlic, curry powder and coconut milk. Finish with a quick drizzle of yogurt along with fresh cilantro leaves and lime wedges for a simple and complete meal.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 14

Nonstick cooking spray
2 cups low-sodium vegetable broth
One 13.5-ounce can unsweetened coconut milk
4 cloves garlic, finely grated
1 tablespoon finely grated peeled fresh ginger (from a 1- to 2-inch piece)
1 serrano chile pepper, stemmed and finely chopped (remove seeds for less heat)
2 1/2 teaspoons curry powder, preferably Madras
Kosher salt
Two 15.5-ounce cans chickpeas, drained and rinsed
2 cups lightly packed baby spinach, roughly chopped
1 1/2 cups basmati rice
1/2 medium head cauliflower, cut into small florets (about 3 heaping cups)
1/2 small red onion, thinly sliced
Cilantro leaves, plain whole-milk yogurt and lime wedges, for serving

Steps:

  • Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking dish with nonstick spray.
  • Whisk the vegetable broth, coconut milk, garlic, ginger, serrano, curry powder and 2 teaspoons salt together in a medium bowl until combined. Add the chickpeas and spinach and stir to coat.
  • Spread the rice evenly in the bottom of the prepared dish. Pour in the coconut-milk mixture, distributing the chickpeas and spinach evenly over the rice. Scatter the cauliflower and onion over the top, making sure to go all the way to the edge of the pan (it's okay if the cauliflower is not completely submerged in liquid).
  • Cover tightly with foil and bake until the vegetables have softened but are still vibrant, about 25 minutes. Remove the foil and bake until the cauliflower is charred in spots and the rice is cooked through, 20 to 25 minutes more. Let sit for 5 minutes to allow the rice to absorb more of the moisture. Serve topped with cilantro, a drizzle of yogurt and lime wedges for squeezing.

CURRIED CHICKEN SOUP WITH CHICKPEAS AND CAULIFLOWER



Curried Chicken Soup with Chickpeas and Cauliflower image

Beginning with my Fast Chicken Soup Base it is easy to knock hours off of the cooking time usually needed for homemade chicken soup and still end up with soup that tastes even better than the 'from scratch' method. With a little creativity you can easily make two varieties of these soul-satisfying meals.

Provided by Ben S.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Yield 8

Number Of Ingredients 8

1 recipe Fast Chicken Soup Base
2 (16 ounce) cans chickpeas, drained
2 cups bite-size cauliflower florets
2 tablespoons curry powder
1 (13.5 ounce) can coconut milk (optional, but very good)
½ cup chopped fresh cilantro
Salt and freshly ground black pepper
grated Parmesan cheese

Steps:

  • Prepare Fast Chicken Soup Base. Bring to a simmer.
  • Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans chickpeas, drained; 2 cups bite-size cauliflower florets; 2 Tbs. curry powder; 1 13.5-ounce can coconut milk (optional, but very good).
  • Before removing from heat, stir in: 12 cup chopped fresh cilantro.
  • Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.

Nutrition Facts : Calories 263.8 calories, Carbohydrate 29.6 g, Cholesterol 4.4 mg, Fat 13.3 g, Fiber 6.8 g, Protein 9.4 g, SaturatedFat 10.1 g, Sodium 574.4 mg, Sugar 0.1 g

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