African Coconut Chickpea Soup - Dump and Go Dinner

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African Coconut Chickpea Soup - Dump and Go Dinner

The Cook
4 Servings
17 Ingredients

This hearty vegan soup brings the spice and warmth of the African plains to your table. Allowing the flavors of the wide array of whole food ingredients to meld in the slow cooker results in a delicious soup with satisfying complexity.

4 Servings
17 Ingredients


  • 3 cups Vegetable Broth/Stock
  • 4 teaspoons dice Garlic, Cloves
  • ⅔ cups peel and dice Sweet Potato
  • 1 ½ cups dice Bell Pepper, Red
  • 1 ½ cups peel and dice Apple, Granny Smith
  • 4 ounces Mild Green Chiles, Diced, Canned
  • 14 ounces Diced Tomatoes, Fire Roasted
  • 15 ounces rinse and drain Garbanzo Beans (Chick Peas), Canned
  • 13 ½ fluid ounces Coconut Milk, Canned
  • 1 tablespoon juice Lime
  • 1 tablespoon Green Curry Paste
  • ½ teaspoons Cinnamon
  • ½ teaspoons Cumin
  • 1 teaspoon Sea Salt
  • ½ teaspoons Black Pepper
  • 2 tablespoons Cilantro, Dried
  • ½ cups rinse, drain, and cook Quinoa



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Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large bowl, combine all ingredients.
  2. Divide between indicated number of gallon freezer bags.
  3. Label and freeze.

Make From Frozen Serving Day Directions

Slow Cooker

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Cook in slow cooker on low for 4-6 hours.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Combine all ingredients in a slow cooker.
  2. Cook in slow cooker on low for 4-6 hours.


Join the discussion
  1. Hi, Lisa. When you freeze this, do you add the vegetable broth & coconut milk to your freezer bag, or do you wait until cooking day and just add these ingredients to the crockpot?

  2. Hi Kristen, You can add all the ingredients, including the broth and coconut milk to the freezer bag! That’s the beauty of this recipe; quick and easy!

  3. What part of the continent did this recipe originate from? Could you share where the specific “African” influence is in this recipe? here? As an African American with many first generation friends with parents from Nigeria, Ghana, and Sierra Leone, they have found this recipe and many of the key ingredients laughable and had never heard of such a soup. Was it even necessary to call it African soup at all since the influence is vague at best?

    1. I believe the intent for this recipe was to evoke some of the flavors of African cuisine while using common ingredients found here in the States. I’m sorry I don’t have a whole lot of info on the origins.

      1. The reason this is interesting is because many of the flavors referenced in this recipe could be attributed to other areas of the globe. For example, curry is an ingredient common in several Indian and Caribbean dishes. Could this recipe not have been called “Indian soup” or “Caribbean soup?” What specific African dishes served as inspiration for this one? As a person of color, I encourage anyone interested in referencing another culture, and in this case an entire continent, to think twice before labeling a dish for a culture they haven’t taken time to research or even understand. Naming this African soup without sharing a logical reason for why it is named as such is irresponsible.

        1. Arniesha,I apologize if this dish in some way offended you. While we have given this recipe a more generalized name the flavors and spices used are commonly found in North African cooking. We have adapted some ingredients and spices to make a freezable dish, easily accessible here in the states. Our system, after all, is designed to streamline your time in the kitchen!Your are correct in that you will often see curry in many Indian and Asian dishes. However, There are many varieties of dishes called “curries”. For example, in many traditional cuisines,curry is simply defined as “a blend of spices for use in a sauce.” The precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference. In fact a common North African spice blend, Ras el Hanout, popular in Moroccan cooking, often features cardamom, clove, cinnamon, paprika, coriander, cumin, nutmeg, peppercorn and tumeric. While it may be difficult for me to find Ras El Hanout in my local grocery store, I can find a variety of non specific curry blends that contain the majority, sometimes all of those spices. I still end up with a dish evoking all of the North African flavors I desire without leaving Ohio.My grandmother is a first generation American of Lebanese decent. I will frequently use Lebanese spices or ingredients to create an American dish that evokes, for me and my family, the flavors of our heritage. I do not often make special trips or go out of my way to order specifically Lebanese ingredients. If I want truely authentic cuisine I will frequent my favorite Lebanese restaurant. In the meantime, I can give a fond nod to my heritage with homemade hummus bought using ingredients and spices found at my local grocery store.

  4. This is good! I added a tablespoon or two of crushed peanuts to each bowl at serving time and loved contrast of something crunchy with all the soft slow-cooked veggies.

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