Best Kardeas Curry Coconut And Lemongrass Chickpea Soup Recipes

Curry Coconut and Lemongrass Chickpea Soup image

Provided by Al Brown

Time 4h20m

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.

Chickpea Soup image

Provided by Food Network

Time 25m

Yield 2 to 4 servings

Number Of Ingredients 7

1/4 cup/50 ml extra-virgin olive oil, plus extra for drizzling
1 onion, finely chopped
1 (19-ounce/540 ml) can chickpeas, drained and rinsed
1 sprig fresh rosemary
Salt and freshly ground black pepper
2 1/2 cups/600 ml water
Grated Parmigiano cheese, optional

Steps:

In a saucepan, heat up the extra-virgin olive oil. Add the onions and gently saute until lightly golden, then add the chickpeas, rosemary, salt, and freshly ground black pepper. Remove from the heat and with the back of a fork mash 1/3 of the chickpeas or to your desired texture. Return to the heat and add the water and cook for approximately 15 minutes.
A drizzle of olive oil and fresh gratings of Parmigiano cheese is optional before serving.

African Curried Coconut Soup with Chickpeas image

Provided by Donna Klein

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.