2 onions minced
2 tablespoons vegetable oil
2 tablespoons tomato paste
4 teaspoons curry powder
1 tablespoons minced or grated fresh ginger
2 garlic cloves, minced
6 cups chicken broth
2 (15-ounce) can chickpeas, drained and rinsed
2 carrots, peeled and cut into 1/2 inch pieces
1 zucchini, quartered lengthwise and sliced 1/4 inch thick
1 cup frozen peas
1/4 cup minced fresh cilantro
Salt and pepper
Microwave onions, oil, tomato paste, curry powder, ginger, and garlic in bowl, stirring occasionally, until onions are softened, about 5 minutes. Transfer to slow cooker.
Stir broth, chickpeas, and carrots into slow cooker. Cover and cook until soup is flavorful, 4 to 6 hours on low.
Stir in zucchini and peas, cover, and cook on high until zucchini is tender, about 20 minutes. Stir in cilantro, season with salt and pepper to taste, and serve.
I didn't have time to do in the crock pot. Instead I softened the onions with the paste, oil and spices in my pot. I added the rest of the ingredients up to the cilantro. Brought it to a boil until vegetables were softened then added the cilantro, salt and pepper before serving.
Recipe from the Slow Cooker Revolution cook book, by America's Test Kitchen.
This soup was so wonderful! I almost ate the whole pot by myself!
