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Curried Chickpea and Ham Soup with Coconut Broth
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Course Soup
Cuisine Fusion
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board
  • Can Opener

Ingredients
  

  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1.5 cups diced cooked ham
  • 1 can (14 oz) full-fat coconut milk
  • 2 cups chicken broth
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh cilantro (for serving)

Instructions
 

  • Add the diced onion, minced garlic, curry powder, cumin, salt, and black pepper to the slow cooker and stir to combine.
  • Pour in the chicken broth and coconut milk, then whisk until the spices are evenly distributed in the liquid.
  • Add the drained chickpeas and diced ham, stirring gently to submerge them in the broth mixture.
  • Cover and cook on low for 6 hours or on high for 3 hours until the onions are soft and the flavors have melded.
  • Taste and adjust salt or pepper if needed, then ladle into bowls and top each serving with chopped cilantro.

Notes

If the soup thickens too much after cooking, stir in an extra splash of broth or coconut milk to loosen it before serving. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop or in the microwave. For a milder flavor, reduce the curry powder by half the next time you make it.
Course: Soup
Cuisine: Fusion
Equipment: Slow Cooker, Knife, Cutting Board, Can Opener