Chickpea Curry Soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 130.4
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 101.6 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 4.8 g
- Protein: 5.0 g
View full nutritional breakdown of Chickpea Curry Soup calories by ingredient
Introduction
A Gluten-free, Vegan Slow-Cooker recipe A Gluten-free, Vegan Slow-Cooker recipeNumber of Servings: 10
Ingredients
-
1/2 pound dried garbanzo beans
1 can diced tomatoes
1 can light coconut milk
1 medium onion, diced
2 cloves of garlic
1 T brown sugar
2 T curry powder
Tips
I like to serve this with brown rice. And red peppers or chili paste for the adults--this recipe really should be spicier, but my kiddos are finicky when it comes to spicy foods!
Directions
Pre-soak dried beans overnight.
In the morning, pour off soaking water, rinse beans. Add all ingredients into Slow-cooker and add water to bring to volume to 10 cups.
Cook on High 8-10 hours. So, pretty much all day. Chickpeas take longer than other dried beans to soften up!
Serving Size: Makes 10 1-cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user JESSEATSTWEETS.
In the morning, pour off soaking water, rinse beans. Add all ingredients into Slow-cooker and add water to bring to volume to 10 cups.
Cook on High 8-10 hours. So, pretty much all day. Chickpeas take longer than other dried beans to soften up!
Serving Size: Makes 10 1-cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user JESSEATSTWEETS.