Best 2 Kardeas Curry Coconut And Lemongrass Chickpea Soup Recipes

Venture into a culinary journey with this vibrant and flavorful Kardeás Curry, Coconut, and Lemongrass Chickpea Soup. Originating from the kitchens of Sri Lanka, this delectable dish tantalizes taste buds with a harmonious blend of fragrant spices, creamy coconut milk, and tender chickpeas. Embark on a sensory adventure as you explore the depths of flavor in this traditional Sri Lankan soup. Discover the perfect balance of tangy tamarind, aromatic lemongrass, and a hint of heat from chili peppers. Delight in the textural contrast between the soft, velvety chickpeas and the crunchy vegetable medley. This hearty and nourishing soup is a symphony of flavors and textures that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CURRY COCONUT AND LEMONGRASS CHICKPEA SOUP

Curry Coconut and Lemongrass Chickpea Soup image

Super flavorful Coconut Curry and Lemongrass Chickpea Soup made in a slow cooker is our kind of cold-weather food ???????? Loving the cozy feels.

Provided by Al Brown

Time 4h20m

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.

Tips:

- To make the soup extra creamy, blend a portion of the cooked chickpeas and coconut milk until smooth, then stir it back into the soup. - For a spicier soup, add an extra teaspoon of curry powder or a pinch of cayenne pepper. - If you don't have lemongrass paste, you can use 1 tablespoon of grated lemongrass or 1 teaspoon of dried lemongrass. - To make the soup ahead of time, cook it according to the recipe and let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When you're ready to serve, reheat the soup over medium heat until warmed through. - Serve the soup with your favorite toppings, such as chopped cilantro, lime wedges, or crispy shallots.

Conclusion:

This Kardea's Curry Coconut and Lemongrass Chickpea Soup is a delicious and easy-to-make soup that is perfect for a quick weeknight meal. It is packed with flavor and nutrition, and it is sure to be a hit with the whole family. So next time you're looking for a hearty and comforting soup, give this recipe a try. You won't be disappointed!