Slow Cooker Golden Chickpea Soup

Servings: 7

Price per serving: $3.92

Author: Kelli Foster


Slow Cooker Golden Chickpea Soup


· 2 tablespoons coconut oil· 1 large onion, diced· 2 cloves garlic, minced· 1 tablespoon ground turmeric· 2 teaspoons ground coriander· 1 1/2 teaspoons kosher salt· 1/2 teaspoon freshly ground black pepper· 1 pound dried chickpeas· 8 ounces Yukon gold potatoes, peeled and diced· 8 cups (2 quarts) low-sodium vegetable or chicken broth· Greek yogurt· 1 medium lemon, cut into wedges· Chopped fresh cilantro


Step 1Heat the oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, turmeric, coriander, salt, and pepper, and cook, stirring occasionally, for 2 minutes. Transfer to a 6-quart or larger slow cooker.Step 2Add the chickpeas, potatoes, and broth, and stir to combine. Cover and cook on the LOW setting until the beans are tender, 8 to 10 hours.Step 3Use an immersion blender to purée the soup until smooth in the slow cooker, or purée the soup in a blender, working in batches if necessary.Step 4Ladle into bowls, then garnish with a dollop of Greek yogurt, a squeeze of lemon juice, and cilantro.