Best 4 African Coconut Curried Chickpea Soup Recipes

Indulge in the aromatic and flavorful journey of African coconut curried chickpea soup. This delightful dish is a harmonious blend of diverse spices, creamy coconut milk, and the earthy goodness of chickpeas. Embark on a culinary adventure as we explore the tantalizing origins of this soup, uncovering its rich cultural heritage and the captivating stories behind its creation.

Let's cook with our recipes!

KARDEA'S CURRY COCONUT AND LEMONGRASS CHICKPEA SOUP

Kardea's Curry Coconut and Lemongrass Chickpea Soup image

Provided by Kardea Brown

Categories main-dish

Time 4h20m

Yield 4 to 6 servings

Number Of Ingredients 15

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

Steps:

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.

AFRICAN CURRIED COCONUT SOUP WITH CHICKPEAS

African Curried Coconut Soup with Chickpeas image

Black-eyed peas can replace the chickpeas, if desired. For a lighter soup, the rice can be omitted.

Provided by Donna Klein

Categories Soup/Stew Tomato Vegetable Appetizer Vegetarian High Fiber Dinner Spice Curry Legume Chickpea Healthy Vegan Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons canola oil
1 medium onion (about 6 ounces), chopped
1 medium red bell pepper (about 6 ounces), chopped
1 jalapeño chili, seeded and finely chopped
2 large cloves garlic, finely chopped
2 cups low-sodium vegetable broth
1 (15-ounce) can chickpeas, rinsed and drained
1 cup chopped tomatoes, seeded and peeled, fresh or canned (see Cook's Tip)
1 teaspoon mild curry powder
1/2 teaspoon salt, or to taste
Freshly ground black pepper, to taste
1 (14-ounce) can light coconut milk
3/4 cup cooked white or brown rice
2 tablespoons chopped fresh cilantro or parsley

Steps:

In a medium stockpot, heat the oil over medium heat. Add the onion, bell pepper, and chili; cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the broth, chickpeas, tomatoes, curry powder, salt, and black pepper; bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes. Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes. Serve warm.

AFRICAN COCONUT CURRIED CHICKPEA SOUP

African Coconut Curried Chickpea Soup image

I broke my ankle and had to stay off my feet for three long months. This is one of the recipes my son made to stock my freezer. It's a wonderful, fragrant vegetarian soup. You can add some shredded chicken or pork to it if you want to add meat.

Provided by Linda N

Categories Beans

Time 1h

Yield 4 Cups, 4 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
1 medium red bell pepper, chopped
1 jalapeno, seeded and finely chopped
2 large cloves garlic, finely chopped
2 cups low sodium vegetable broth
1 (15 ounce) can chickpeas, rinsed and drained
1 cup tomatoes, chopped
1 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (14 ounce) can light coconut milk
3/4 cup brown rice, Cooked
2 tablespoons cilantro, Chopped

Steps:

In a medium stockpot, heat the oil over medium heat. Add the onion, bell pepper, and chili; cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the broth, chickpeas, tomatoes, curry powder, salt, and black pepper; bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes. Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes. Serve warm.

CURRIED CHICKPEA SOUP

Curried Chickpea Soup image

This is a great warming soup. I found it in a magazine contest. The woman who created the soup for the contest is Lydia Marrett of Toronto, ON, Canada. She should receive all the praise for this recipe. My family loves it.

Provided by Nana Bev

Categories Beans

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 20

Ingredients

3 tablespoons minced ginger
2 jalapeno peppers, one with seeds (if you like the heat)
1 sweet red pepper, stem and core removed
6 ripe roma tomatoes, core removed
2 tablespoons vegetable oil
1 cooking onion, finely diced
10 garlic cloves, minced
3 bay leaves
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon garam masala
1/4 teaspoon cracked black pepper
1/8 teaspoon turmeric
6 cups vegetable stock
3 cups canned chick-peas, rinsed and drained
1/4 cup mango chutney (I use the mild)
1 (14 ounce) can unsweetened coconut milk, stirred to mix pulp evenly
salt and pepper
1/2 bunch cilantro, chopped (I'm not fond of the taste of fresh cilantro, so I don't use this step)

Steps:

Place ginger, jalapenos, red pepper and tomatoes in a food processor and pulse to a rough puree. Set aside.
Heat oil in a stockpot, add onion and saute until soft and golden. Add garlic and saute for 1 minute. Add bay leaves and spices to the onion mixture and continue cooking for 1 minute. Deglaze the pot with 1 cup of vegetable stock, then add the remaining stock, vegetable puree, chickpeas and chutney. Simmer for 30 minutes.
Remove pot from heat, discard the bay leaves and carefully mash the chickpeas until the mixture is thickened. Stir in the coconut milk, and gently reheat being careful not to boil the soup. Season with salt and pepper. Garnish with the fresh chopped cilantro if desired.
I use a hand blender after mashing the chickpeas as we prefer a smoother texture.

Nutrition Facts : Calories 364.4, Fat 21.1, SaturatedFat 13.8, Sodium 375.5, Carbohydrate 39.1, Fiber 7.7, Sugar 3.6, Protein 9.1

Tips:

Prep your ingredients: Diced onion, minced garlic, and grated ginger should be ready before you begin cooking.
Use canned chickpeas: They're a convenient and affordable option that still packs plenty of protein and fiber.
Make your own curry powder: If you have the time, it's worth it to make your blend using whole spices like cumin, coriander, and turmeric.
Don't be afraid to adjust the spice level: Add more or less cayenne pepper to suit your taste.
Serve with your favorite toppings: Coconut milk, cilantro, lime wedges, and chopped peanuts are all great options.

Conclusion:

This African Coconut Curried Chickpea Soup is a flavorful, hearty, and satisfying meal that's perfect for a weeknight dinner. It's also a great way to use up leftover chickpeas. If you're looking for a vegan or vegetarian soup recipe that's packed with flavor, this is the one for you.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #soups-stews #beans #african #easy #vegetarian #dietary #chick-peas-garbanzos #3-steps-or-less