Slow-Cooked Vegetarian Curried Chickpea Soup – Brod & Taylor Australia

Ingredients

• Onion, medium diced 1 200
• Safflower oil (or another neutral oil) 1 T 15
• Ginger, grated 2 tsp 12
• Garlic cloves, chopped 1 5
• Sweet red bell pepper, chopped 1/4 40
• Homemade curry powder, ground * 2 tsp 4.5
• Tomato paste 1 T 16
• Carrot, peeled & cut in ½-inch pieces 1 138
• Low-sodium vegetable (or chicken) broth 3 C 680
• Can chickpeas, drained & rinsed 1 425
• Zucchini, quartered lengthwise & sliced 1/4” thick 1 190
• Frozen peas ½ C 75
• Fresh cilantro 1 T 800
• Salt & Pepper To taste
• Cilantro, chopped (optional) 1 T 4