The creamy soup is packed flavor and a subtle sweet aftertaste that surprises the palate. The savory peas had the right amount of chew – not too soft or hard. This recipe comes highly recommended and is simply scrumptious.
Makes 5-6 servings
½ cup pre-soaked dry chickpeas or 2 cans drained
1 ½ cups of vegetable broth
1 ½ cups of water
1 tablespoon coconut oil
½ onion chopped
2 ribs of celery chopped
spice blend: 1 teaspoon salt-free curry powder + ¼ teaspoon turmeric powder + 1 teaspoon paprika + 1 teaspoon cracked black pepper + ½ tablespoon pink salt
1 can coconut milk
- Add everything except for the coconut milk to a slow cooker, stir, and cook it on a low setting. Set the slow cooker on 4 hours. Add in the coconut milk during the last 30 minutes or stir it in once done cooking.
- Alternatively, you can prepare this meal stove-top and allow it to simmer on medium-low heat for 45 minutes.
Recipe recreated by Rekaya Gibson from “Vegan by Nature,” by Check out her Book Grub review to learn more about the book.
This article contains an affiliate link. Please see our disclosure for more information.