Vegetable and Chickpea Curry Crockpot Soup

I loved this recipe! It was definitely something different than our usual dinners and the flavor was so great. The aroma it exudes is so tempting. Ours turned out a bit spicy because I refuse to measure spices but even Lucy ate some of it! 

Recipe borrowed from:
Image is my own


  • 1 tablespoon olive oil 
  • 1 1/2 cups chopped onion 
  • 1 cup (1/4-inch-thick) slices carrot 
  • 1 tablespoon curry powder 
  • 1 teaspoon brown sugar 
  • 1 teaspoon grated peeled fresh ginger 
  • 2 garlic cloves, minced 
  • 1 serrano chile, seeded and minced 
  • 3 cups cooked chickpeas (garbanzo beans) 
  • 1 1/2 cups cubed peeled baking potato 
  • 1 cup diced green bell pepper 
  • 1 cup (1-inch) cut green beans 
  • 1/2 teaspoon salt 
  • 1/4 teaspoon black pepper 
  • 1/8 teaspoon ground red pepper 
  • 1 (14.5-ounce) can diced tomatoes, undrained 
  • 1 (14-ounce) can vegetable broth 
  • 3 cups fresh baby spinach 
  • 1 cup light coconut milk 
  • 6 lemon wedges 


Heat oil in a large nonstick skillet over medium heat. Add onion and carrot; cover and cook 5 minutes or until tender. Add curry powder, sugar, ginger, garlic, and chile; cook 1 minute, stirring constantly.
Place onion mixture in a 5-quart electric slow cooker. Stir in chickpeas and next 8 ingredients (through broth). Cover and cook on HIGH 6 hours or until vegetables are tender. Add spinach and coconut milk; stir until spinach wilts. Serve with lemon wedges.

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