This filling and wholesome curry chickpea soup has become a staple for us this winter. It is made easy by using a crockpot, letting it do the work for you, and feeds this family of 4 twice, which is a good deal. Plus, this is one of those soups that gets better with age.
Author: The Yum Queen (Jenn Campus)
Recipe type: Soup
Cuisine: Indian
Serves: 6 servings
Ingredients
2 cups dried chickpeas, soaked overnight in warm water and a dash of cider vinegar (This will create approx. 4 cups of chickpeas by morning)
3 cups broth – I like using homemade broth, but use whatever you like best
1 can of diced tomatoes
1 Tablespoon turmeric powder
2 teaspoons curry powder, I like Teeny Tiny Spice Co. of Vermont Organic British Curry
2 cups sliced carrots
1 large yellow onion, sliced
2 cloves of garlic, diced
1 red bell pepper, sliced
salt & pepper
splash of cider vinegar
Instructions
Cook on the high setting of your crockpot for for 6-8 hours.
Serve with a dollop of yogurt and chutney - A THIRD WAY to UP THE YUM.
Recipe by The Yum Queen at https://yumqueen.com/warming-chickpea-soup/