Mulligatawny Soup offers a wonderful array of flavors all in one fragrant soup. Originating in India, it has been subject to many variations in kitchens across the world. Common ingredients include apples, onions, and curry powder. In this recipe, you’ll use a slow cooker, which means you’ll make a beautifully-rich broth starting from dried chickpeas – no soaking needed. Don’t substitute canned chickpeas. You’ll want the broth that comes from cooking the beans for hours in the slow cooker. Mmmm, I can almost smell it already.
- 2 cups - dried garbanzo beans (chickpeas), rinsed (we use Bob's Red Mill)
- 2 medium - carrots, chopped
- 1/2 medium - onion, chopped
- 2 medium - apples, such as Gala, or other sweet apple, cored, and chopped
- 1/2 cup - golden raisins
- 1 cup - brown rice, uncooked
- 1 15 oz can - diced tomatoes
- 11 cups - water
- 1 tsp - curry powder (we use Penzey's Sweet Curry Powder)
- 1 tsp - lemon juice (we use Santa Cruz brand)
Combine all the ingredients in a slow cooker. Cover, and cook on High for 5-6 hours, or on Low for 8-10. Salt to taste.
Nutrition (per serving): 480 calories, 76% calories from carbohydrates, 14% calories from protein, 9% calories from fat, 19.3g fiber.