Slow Cooker Golden Chickpea Soup
A comforting and budget-friendly soup made with chickpeas, turmeric, and a blend of spices, easily prepared in a slow cooker.
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.
Notes
This soup is even better the next day. It pairs well with crusty bread, rice, or a salad. If using dried chickpeas, soak them overnight for even cooking. Can be made in an Instant Pot as well.