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
Ingredients
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
Method
1
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.
2
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.
Paddy
Marietta, GA
Ms. Brown, My husband and I love your show. We hope to meet you some day in Charleston.
Paddy
Marietta, GA
Could I used the mustard sauce you fix for your pork chops on streaks
Could I used the mustard sauce you fix for your pork chops