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Vegan Curried Sunchoke and Chickpea Soup with Crispy Chickpeas
ABBEY'S KITCHEN23Ingredients
60Minutes
450Calories
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Ingredients
US|METRIC
8 SERVINGS
- 19 oz. chickpeas (1 can, no salt added, rinsed, drained, and dried well)
- 1 Tbsp. extra-virgin olive oil
- 1/4 tsp. curry powder
- 1/4 tsp. sea salt (or more to taste)
- 1 Tbsp. extra-virgin olive oil
- 1/4 tsp. curry powder
- 2 sunchokes (scrubbed and thinly sliced on a mandolin)
- 1 1/2 Tbsp. extra-virgin olive oil
- 1/2 onion (chopped)
- 2 cloves garlic (minced)
- 1 Tbsp. fresh ginger (grated)
- 3 Tbsp. red curry paste
- 4 cups sunchokes (peeled and diced)
- 19 oz. chickpeas (no salt added, rinsed, drained, and dried well)
- 3 1/2 cups reduced sodium vegetable stock
- 1 can lite coconut milk
- kosher salt
- pepper
- fresh cilantro
- shredded carrots
- bean sprouts
- lime wedges
- red chili (Thai, thinly sliced)
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NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories450Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol |
| Sodium810mg34% |
| Potassium1300mg37% |
| Protein15g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate64g21% |
| Dietary Fiber19g76% |
| Sugars5g |
| Vitamin A40% |
| Vitamin C70% |
| Calcium15% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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