Curried Chickpea Soup


  • 1 tsp. olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 stalk celery, diced
  • 1 cup carrots, diced
  • One 1-inch piece kombu (a thick, dark-green seaweed), soaked in water for 10 minutes
  • Two 30-oz. cans chickpeas, rinsed and drained
  • 6 cups chicken-flavored vegetable broth (No-Chicken Broth)
  • 1 zucchini, cut into ¼-inch slices
  • 1 bay leaf
  • ½ tsp. curry powder
  • ½ tsp. turmeric
  • ½ tsp. sea salt
  • ¼ tsp. cumin
  • ¼ tsp. ground coriander
  • ⅛ tsp. cinnamon


Heat olive oil in large saucepan at high heat. Add onion and garlic; cook 1 minute. Add celery, carrots, kombu and chickpeas; cook 5 minutes. Add broth, zucchini and spices; cook 5 minutes. Serve hot. Serves 8.


Written by Renew Life

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