Curry Coconut and Lemongrass Chickpea Soup

Curry Coconut and Lemongrass Chickpea Soup

Super flavorful Coconut Curry and Lemongrass Chickpea Soup made in a slow cooker is our kind of cold-weather food 😊🥣 Loving the cozy feels.

  • Prep Time20 min
  • Cook Time4 hr
  • Total Time4 hr 20 min
  • Yield4-6 Servings
  • Cooking Method
    • Frying
    • Slow Cooker


  • 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



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.

Comments (3)

  • Ms. Brown, My husband and I love your show. We hope to meet you some day in Charleston.
    Marietta, GA

    Paddy Williams
  • Could I used the mustard sauce you fix for your pork chops on streaks

    Sheila giddens
  • Could I used the mustard sauce you fix for your pork chops

    Sheila giddens

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