Slow cooked vegetarian curried chickpea soup

Slow-Cooked Vegetarian Curried Chickpea Soup

This healthy, Indian-inspired soup benefits from long, medium temperature slow cooking perfect for the Brød & Taylor Slow Cooker. Precise temperature control allows the complex flavors to meld with no danger of overheating to a boil. Quickly prepare the initial ingredients on the stovetop in your favorite pan, then transfer to the Brød & Taylor Proofer & Slow Cooker for true one-pot cooking. Busy cooks can use store-bought curry powder, or for a real aromatic treat, make you own powder with the accompanying instructions.

Yield: About three to four servings.
Timing: 20 minutes preparation and 4-6 hours in the Folding Proofer & Slow Cooker. 


Table header 0VolumeGrams
Onion, medium diced1200
Safflower oil (or another neutral oil) 1 T15
Ginger, grated2 tsp12
Garlic cloves, chopped15
Sweet red bell pepper, chopped1/440
Homemade curry powder, ground *2 tsp4.5
Tomato paste1 T16
Carrot, peeled & cut in ½-inch pieces1138
Low-sodium vegetable (or chicken) broth3 C680
Can chickpeas, drained & rinsed1425
Zucchini, quartered lengthwise & sliced 1/4” thick1190
Frozen peas½ C75
Fresh cilantro1 T800
Salt & PepperTo taste
Cilantro, chopped (optional)1 T4

*See recipe below.

Equipment: Brød and Taylor Folding Proofer & Slow Cooker, metal 6-quart covered stock pot with short handles and less than 8” / 20 cm tall with lid.

Note: The original Folding Proofer product (FP-101) may also be used. Set the Proofer to 120 °F / 49 °C and place the metal stock pot directly on the aluminum heating base of the Proofer. Follow the recipe for 195 °F/ 49 °C and after soup is ready to enjoy, reduce temperature to 110°F / 43 °C to hold at a warm temperature ready for serving.

Getting Ready. Remove the water tray and rack from the Proofer. Set the Slow Cook Mode and set the temperature to 195 °F / 90 °C.

Combine first 3 ingredients. Heat the oil on medium heat in a stockpot. Then add onion and ginger and lightly simmer on stove top until soft, stirring frequently.

Ingredients for Slow-Cooked Vegetarian Curried Chickpea Soup

Add ingredients. Add bell pepper and tomato paste stirring to combine. Continue to simmer about 3-5 minutes. Mix in garlic for about 1 minute, then add carrots and combine with seasonings. Add chicken broth and chick peas. Stir well.

Sauté the ingredients with seasonings
Add chicken broth and chick peas

Transfer stock pot to Folding Proofer & Slow Cooker.

Covering and Cooking. Cover the stock pot and place the pot directly on the center of the aluminum heating plate in the Proofer. Be sure the water tray and rack have been removed from the Proofer. Close the Proofer and allow the soup to cook for a total of 4-6 hours until soup is flavorful.

Note: Gently place the stock pot in the center of the Proofer base and avoid sliding your pot to prevent scratching the aluminum surface on the base of the Proofer. Scratching will not affect the function of the Proofer, just the appearance. Placing a sheet of aluminum foil on the Proofer base plate will also protect the base from scratches and spills.

Add zucchini. Stir in zucchini and continue to cook just until the zucchini is tender, about 30-60 minutes.

Add peas and zucchini to the pot and cook

Add final ingredients. Stir in peas and cilantro to taste about 10 minutes before serving. Season with salt and pepper to taste and then serve..

Serving. An additional cilantro sprig can be an attractive garnish. This recipe is delicious served with our Brod & Taylor Easy Focaccia.

Optional serving. While the soup broth is thin, the vegetables may be spooned over rice for a heartier dish.

Slow-Cooked Vegetarian Curried Chickpea Soup served with bread

Homemade Curry Powder

Combine all ingredients well and use a clean jar for storage of excess homemade curry powder.
2T ground coriander
2 T ground cumin
1½ T ground turmeric
2 tsp ground ginger
1 tsp dry mustard
½ tsp black ground pepper
1 tsp ground cinnamon
½ tsp ground cardamom
½ tsp ground cayenne pepper or ground chiles

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