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 Stephanie Sunshine Samuels. Check out her Book Grub review to learn more about the book.
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