Creamy Coconut Chickpea Vegan Soup
Servings Prep Time
6servings 10minutes
Cook Time
4 1/2hours
Servings Prep Time
6servings 10minutes
Cook Time
4 1/2hours
Ingredients
Instructions
  1. In a small bowl or measuring cup, cover lentils with cold water by at least 1 inch (2.5 cm). Rinse lentils and drain water, then add lentils to slow cooker. Add chickpeas, carrots, curry powder, coriander, ginger, salt, cayenne pepper and water. Stir well and pat into an even layer. Cover and cook on low heat for 4 hours. 
  2. Uncover and stir well (the lentils should be smooth and dissolved). Stir in coconut milk and spinach. Cover and cook on low heat for 15 to 30 minutes or until spinach wilts. Serve sprinkled with garam masala (if desired).
Recipe Notes

Nutrients per serving: 412 calories, 19 g protein, 15 g fat (12 g saturated fat), 53 g carbs (7 g fibre), 0 mg cholesterol, 492 mg sodium