This filling and wholesome 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 (I have yet to meet a soup that doesn’t!).

My best friend, Liz sent me a canister of Teeny Tiny Spice Co. of Vermont Organic British Curry when we came back from Scotland in the fall. I was telling her about all the amazing curries we had over there and she knew how much I was missing Scotland and the availability of curries, so she sent this to me in hopes that it would allow some curry happiness to come into my home kitchen in Vermont.

It definitely delivered! There is a cornucopia of warming spices in this blend, like cardamom, cayenne and ginger and there is just a little hint of maple sugar, trust me it works! The color is deep, dark golden, reminding you of the sun and warm days, perfect for the middle of winter!

The only labor here is soaking the chickpeas (I don’t recommend using canned, I find that using canned beans in crockpot recipes ends up with mush and I like my beans with some actual texture to the bite) and cutting up veggies! Not too bad. Soak the beans the night before, you can even cut the veggies too, then dump everything in the crockpot in the morning, it will be ready and waiting for you at dinner time.

Even my very skeptical, Straight From Italy Father in Law likes this one. Italians eat very regionally and they know what they like, many are plagued with not enjoying tastes they are not used to. I was definitely worried about how this soup would go over with him. I think I can get away with curry, because Italians are used to saffron, which is similar to the color of curry, so I assume he thinks it is saffron, but I am not asking!

2 WAYS TO UP THE YUM:

1) Add 1 jar of eggplant relish or you can sub a jar of Trader Joe’s Eggplant Garlic Spread – this adds a layer of richness to the soup and I love the taste of eggplant in this dish.

2) I had been making this soup before I got Teeny Tiny Spice Co. of Vermont Organic British Curry , and used other curry blends, but this particular one really brings the whole thing to another level.

Warming Chickpea Soup

 

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Cook time

6 hours

Total time

6 hours

 

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

1. Cook on the high setting of your crockpot for for 6-8 hours.
2. Serve with a dollop of yogurt and chutney - A THIRD WAY to UP THE YUM.

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