Indulge in a delightful culinary journey with our delectable Curried Potato and Chickpea Soup, a symphony of flavors that will tantalize your taste buds. This hearty and comforting soup is a harmonious blend of tender potatoes, protein-packed chickpeas, aromatic spices, and a rich, creamy broth. Embark on a sensory adventure as you savor each spoonful, relishing the perfect balance of warmth from the curry, earthiness from the potatoes, and a touch of sweetness from the carrots. This soup is not only a feast for the senses but also a nourishing meal, brimming with essential vitamins, minerals, and fiber. Whether you're seeking a cozy meal on a chilly day or a satisfying lunch option, our Curried Potato and Chickpea Soup is sure to delight. Accompany this delectable soup with our curated selection of complementary recipes. Discover the perfect pairing with our zesty Green Salad with Lemon-Tahini Dressing, a refreshing contrast to the soup's richness. If you're craving a savory treat, try our flavorful Parmesan Garlic Knots, adding a delightful touch of cheesy goodness. And for those with a sweet tooth, our delectable Chocolate Chip Cookies will provide the perfect ending to your culinary experience.
Let's cook with our recipes!
CHICKPEA & POTATO CURRY
I make chana masala, the classic Indian chickpea curry, in my slow cooker. Browning the onion, ginger and garlic first really makes the sauce amazing. -Anjana Devasahayam, San Antonio, Texas
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large skillet, heat oil over medium-high heat; saute onion until tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Stir in tomatoes; transfer to a 3- or 4-qt. slow cooker., Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, 6-8 hours., Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.
Nutrition Facts : Calories 240 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 767mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 9g fiber), Protein 8g protein.
CHICKPEA AND POTATO SOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil, 3 turns of the pan, in a soup pot or Dutch oven over medium to medium-high heat. Add the potatoes, season with salt and pepper and lightly brown them, 5 to 6 minutes. Add the garlic and onions, and partially cover the pan to wilt the onions, 5 to 6 minutes more. Add the chickpeas, stock and 3 cups water, and bring to a low boil. Add the pasta and cook to al dente. Add the spinach, separating it with your fingers as you stir it in. Adjust the salt and pepper and serve the soup in shallow bowls topped with grated cheese.
- Get Rachael's shopping list for this episode's recipes here.
CURRIED POTATOES AND CHICKPEAS
Provided by Food Network Kitchen
Time 35m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Put the potatoes, 2 teaspoons salt and enough cold water to cover in a medium saucepan. Bring to a boil, then reduce to a simmer and cook until the potatoes are almost tender, 3 to 6 minutes. Reserve 1 cup cooking water, then drain the potatoes.
- Melt the butter in a large skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until golden, about 8 minutes. Stir in the curry powder and cayenne and cook, stirring, 30 seconds.
- Add the chickpeas, 1 cup fried onions and 1/2 cup reserved cooking water; cook, mashing the potatoes with a spoon, until heated through, about 3 minutes. Add more cooking water, if needed. Season with salt.
- Mix the yogurt, chopped cilantro, lime juice and 2 tablespoons water in a bowl. Divide the potato-chickpea mixture among bowls. Top with the yogurt sauce, the remaining 1 cup fried onions, the sliced jalapeno and cilantro leaves.
CURRIED KALE & CHICKPEA SOUP
Rustle up this budget-friendly, healthy soup for a nourishing, easy midweek meal. It's packed with kale, chickpeas, sweet potato and plenty of flavour
Provided by Anna Glover
Categories Lunch, Starter, Supper
Time 35m
Number Of Ingredients 14
Steps:
- Heat the oil in a large pan and fry the onion for 5 mins. Add the ginger and garlic, fry for 1 min more, then stir in the sweet potato, spices and chickpeas. Cook for another 5 mins, adding a little water if the spices stick to the pan.
- Pour in the coconut milk and 400ml of the stock, then bring to a simmer and cook for 8 mins. Season, then transfer a quarter of the soup to a blender and whizz until smooth. Pour in the reserved stock to loosen, if needed, then add back to the pan with the remaining soup. Stir in the kale and cook for 5 mins. Add the lime juice, then ladle into bowls and scatter over the chilli, if you like.
Nutrition Facts : Calories 336 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 16 grams protein, Sodium 0.9 milligram of sodium
Tips:
- When sautéing the vegetables, be sure to cook them until they are soft and browned. This will help to develop their flavor and make the soup more flavorful. - Don't be afraid to add some heat to the soup. A little bit of cayenne pepper or chili powder can help to give it a nice kick. - If you don't have any vegetable broth on hand, you can use water instead. Just add a little bit of salt and pepper to taste. - Serve the soup with a dollop of yogurt or sour cream, and a sprinkle of fresh cilantro. This will help to balance out the flavors and make the soup even more delicious. - To make the soup vegan, simply omit the yogurt or sour cream. You can also use a plant-based milk instead of regular milk.Conclusion:
Curried potato and chickpea soup is a delicious, hearty, and healthy meal that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. The soup is easy to make and can be tailored to your own taste. So next time you are looking for a quick and easy meal, give this curried potato and chickpea soup a try!
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