Slow Cooker Golden Chickpea Soup is the kind of dinner you throw together on a busy morning and come home to a cozy bowl that tastes like you tried way harder than you did. If you’re tired of takeout or scrambling at 6 p.m., this is your gentle nudge to let your slow cooker do the heavy lifting. I make mine in this slow cooker and it never lets me down. The broth is silky and golden from turmeric, the chickpeas are tender, and there’s a gentle warmth that feels healing after a long day. It’s plant based, budget friendly, and the leftovers are even better the next day. Ready to make your kitchen smell amazing with almost no effort?
Ingredients and Flavours
Pantry ingredients list
This soup is simple on purpose. The goal is big payoff for minimal chopping and stress. Here’s what I use most weeks to build that golden, ultra-comforting flavor:
- Olive oil or coconut oil for a quick sauté
- One large onion, diced
- Three cloves garlic, minced
- Two carrots, chopped
- Two celery stalks, chopped
- Two cups dried chickpeas or four cups canned chickpeas, drained and rinsed
- Turmeric for that signature golden color
- Ground cumin and coriander for warmth
- Smoked paprika for subtle depth
- Bay leaf
- Low sodium vegetable broth
- Salt and pepper
- Fresh lemon juice to finish
- Handful of spinach or kale at the end for a pop of green
- Optional coconut milk for creaminess
Why the spices matter
Turmeric is the star here. It gives Slow Cooker Golden Chickpea Soup that sunshine color and a mellow earthy vibe. Cumin and coriander add a toasty aroma that makes the kitchen smell like a hug. I also toss in a pinch of smoked paprika because it’s a tiny move with a big payoff. The bay leaf quietly ties everything together so the broth tastes rounded and complete.
Swaps and add-ins
Use what you have and keep it simple. No celery? Add extra carrots. No carrots? Toss in diced sweet potato. If you want a creamier vibe, stir in a half cup of coconut milk at the end. Craving more body? Blend a cup of the soup and return it to the pot. You can also add cooked rice or quinoa to bowls before ladling the soup on top. If you’re browsing for more easy slow cooker winners for busy nights, peek at these slow cooker recipes for fresh ideas.
Pro tip: Taste and brighten at the end with lemon. That little squeeze wakes up the whole pot and makes the spices sing. It turns good soup into I need another bowl soup.
Slow Cooker Instructions
Once you’ve got the basics ready, the slow cooker handles the rest. This is my weeknight method because it’s low stress and very forgiving.
- Heat a splash of oil in a skillet and sauté onion, carrot, and celery with a pinch of salt for 5 minutes until softened. Stir in garlic, turmeric, cumin, coriander, and smoked paprika for 30 seconds to wake up the spices.
- Transfer everything to the slow cooker. Add chickpeas, bay leaf, and vegetable broth to cover by about an inch. Season with salt and pepper.
- Cook on Low for 7 to 8 hours or on High for 3 to 4 hours, until the chickpeas are tender and the broth is flavorful.
- Stir in greens until wilted. Add lemon juice to taste. If using, swirl in coconut milk for a gentle creamy finish.
- Taste and adjust salt and pepper. If you like a thicker texture, mash some chickpeas against the side of the pot or blend a cup and stir it back in.
Texture tips
If you use dried chickpeas, give them a quick overnight soak so they cook evenly and turn buttery tender. Canned chickpeas are great for speed; just reduce the cook time a bit if needed. This recipe loves a crusty slice of bread, a scoop of rice, or a simple side salad. For another set-it-and-forget-it dinner that smells like home, try this hearty 5 star pot roast next time you’re cooking for a crowd.
Made this last night and my husband went back for a third bowl. I added coconut milk at the end and it was silky and bright with the lemon. Already planning it again for Sunday meal prep.
Can I Make This in the Instant Pot?
Absolutely. The pressure cooker version is speedy and still gives you that lovely golden broth. I use the same ingredients and a few tweaks to timing. It’s perfect when you want Slow Cooker Golden Chickpea Soup but need dinner fast.
Quick pressure method
Use Sauté to soften the onion, carrot, and celery with oil and spices. Add chickpeas, broth, and bay leaf. Lock the lid and cook on High Pressure for 35 minutes for soaked dried chickpeas or 12 minutes for canned chickpeas. Let pressure release naturally for 10 minutes, then vent. Stir in greens and lemon. Add coconut milk if you like it silky. Taste and adjust salt so the flavors snap into place.
If you enjoy cozy bowls like this one, you’ll probably love a hearty, classic soup night too. Add this creamy slow cooker Zuppa Toscana to your rotation when you want comfort with minimal prep.
More Vegan Recipes
Plant forward cooking doesn’t have to be complicated. With a good pot of soup and a few flexible sides, you can build a week of delicious meals without fuss. If you’re in the mood for a little variety, make a double batch of this soup for lunches and pair it with roasted veggies, simple salads, or toasted pita.
For a budget friendly pot of beans that practically cooks itself, I often make Cajun red beans and rice. It’s simple, satisfying, and uses pantry staples. Between that and Slow Cooker Golden Chickpea Soup, you’ve got two solid options to keep dinner easy and stress free all week.
Rate This Recipe
I love hearing how recipes turn out in real kitchens. If you make this, leave a rating and a quick note about your tweaks. Did you add coconut milk? More lemon? A pinch of chili flakes for heat? Your feedback helps others make Slow Cooker Golden Chickpea Soup their own, and it makes my day to see your bowls and bread dunking shots.
Common Questions
Can I use canned chickpeas instead of dried?
Yes. Use about four cups drained canned chickpeas. Reduce the cook time slightly and check for tenderness after 3 hours on High or 6 hours on Low.
How do I store and reheat leftovers?
Cool completely, then refrigerate in a lidded container for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it thickens.
Can I freeze this soup?
Definitely. Freeze in portions for up to 3 months. Thaw overnight in the fridge, then reheat and brighten with fresh lemon.
What can I substitute for turmeric?
You can use a smaller amount of curry powder for color and warmth. It will change the flavor slightly but still tastes great.
How can I make it creamier without dairy?
Stir in coconut milk or blend a cup of the soup and add it back. Both options keep it vegan and make the texture silky.
Let’s Get a Pot Going Tonight
With a handful of pantry staples and a few smart spices, Slow Cooker Golden Chickpea Soup delivers big comfort with almost no work. It’s flexible, affordable, and the kind of meal that tastes even better the next day for lunch. If you want to read more takes on this idea, check out this thoughtful version from Recipe: Slow Cooker Golden Chickpea Soup | The Kitchn or this veggie packed spin from Slow Cooker Golden Chickpea and Veggie Soup. I hope this becomes one of those back pocket dinners you can count on when life gets busy. Grab your spoon and let the slow cooker do the rest. 
Slow Cooker Golden Chickpea Soup
Ingredients
Base Ingredients
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups dried chickpeas or 4 cups canned chickpeas, drained and rinsed
- 2 carrots chopped
- 2 stalks celery, chopped
- 2 tablespoons olive oil or coconut oil for sautéing
- 8 cups low sodium vegetable broth to cover by about an inch
- 1 tablespoon fresh lemon juice to finish
- 1 handful spinach or kale added at the end for a pop of green
- 1 cup coconut milk optional for creaminess
Spices
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- salt and pepper to taste
Instructions
Preparation
- Heat a splash of oil in a skillet and sauté onion, carrot, and celery with a pinch of salt for 5 minutes until softened.
- Stir in garlic, turmeric, cumin, coriander, and smoked paprika for 30 seconds to wake up the spices.
- Transfer everything to the slow cooker.
Cooking
- Add chickpeas, bay leaf, and vegetable broth to the slow cooker. Season with salt and pepper.
- Cook on Low for 7 to 8 hours or on High for 3 to 4 hours, until the chickpeas are tender and the broth is flavorful.
Final Steps
- Stir in greens until wilted.
- Add lemon juice to taste and swirl in coconut milk if using.
- Taste and adjust salt and pepper. If you like a thicker texture, mash some chickpeas against the side of the pot or blend a cup and stir it back in.
