Slow Cooker Golden Chickpea Soup: A Warm and Vibrant Comfort Meal
This Slow Cooker Golden Chickpea Soup is a nourishing, sun-hued tonic. A velvety blend of dried chickpeas and Yukon gold potatoes, seasoned with blooming turmeric and coriander for ultimate warmth.
- Prep Time: 15 mins
- Cook Time: 10 hours
- Total Time: 10 hours 15 mins
- Yield: 8 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Ingredients
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 low-sodium vegetable or chicken broth
Greek yogurt for serving
1 medium lemon, cut into wedges
Chopped fresh cilantro
Instructions
1. Heat coconut oil in a skillet and sauté onion for 5 minutes until soft.
2. Add garlic, turmeric, coriander, salt, and pepper; cook for 2 minutes to bloom spices.
3. Transfer the onion mixture to a 6-quart or larger slow cooker.
4. Add dried chickpeas, diced potatoes, and broth; stir to combine.
5. Cover and cook on LOW for 8 to 10 hours until chickpeas are tender.
6. Use an immersion blender to puree the soup until smooth and velvety.
7. Ladle into bowls and garnish with yogurt, lemon juice, and fresh cilantro.
Notes
Dried chickpeas provide a better texture and thicker broth than canned.
Bloom the spices in oil first to remove any metallic turmeric taste.
Store leftovers in an airtight container for up to 4 days or freeze for 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 6g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
Find it online: https://www.flavourrecipe.com/slow-cooker-golden-chickpea-soup/