Recipe: Slow Cooker Golden Chickpea Soup

Kelli Foster
Kelli FosterCulinary Producer at The Kitchn
I'm a recipe developer, food writer, stylist, and video producer, with more than 10 years of professional experience. As an expert meal planner and avid home cook who loves grocery shopping and helping people figure out what to cook for dinner, I'm a natural fit as The Kitchn’s Dinner Therapist. Since graduating from The University of Scranton and The French Culinary Institute, I've authored three cookbooks: Buddha Bowls, Plant-Based Buddha Bowls, and The Probiotic Kitchen. My kitchen superpower is turning a random assortment of ingredients into easy, delicious dinners that even my young son will eat.
Follow
updated Feb 3, 2020
Be the first to leave a review!
Post Image
Credit: Joe Lingeman
This is wholesome comfort food at its finest, with a taste and texture that's equal parts hearty as can be, yet bright and totally nourishing.

Serves6 to 8

Jump to Recipe
Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Joe Lingeman)

As we move through the cold days of the new year, this is the soup you’ll want to keep on repeat in your meal plan. It is wholesome comfort food at its finest, with a taste and texture that’s equal parts hearty, bright, and completely nourishing. Slow cooking mellows the pungent, bitter bite of turmeric, and a dollop of yogurt partnered with a squeeze of fresh lemon juice lend a tangy twist to this vegetarian chickpea-based soup.

(Image credit: Joe Lingeman)

Bloom the Spices Before Slow Cooking

I’m always a fan of the dump-and-go slow cooker recipes, but certain recipes really benefit from a few minutes of upfront work, and this is one of them. Before going to the slow cooker, you’ll start by sautéing the onion, garlic, and spices until fragrant. The turmeric and coriander bloom as they warm in the hot oil, and begin to release the full spectrum of their flavor, which leaves you with an even more delicious bowl of soup.

Comments

Slow Cooker Golden Chickpea Soup

This is wholesome comfort food at its finest, with a taste and texture that's equal parts hearty as can be, yet bright and totally nourishing.

Serves 6 to 8

Nutritional Info

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

    (2 quarts) low-sodium vegetable or chicken broth

  • Greek yogurt

  • 1

    medium lemon, cut into wedges

  • Chopped fresh cilantro

Instructions

  1. Heat 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.

  2. Add 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.

  3. Use 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.

  4. Ladle into bowls, then garnish with a dollop of Greek yogurt, a squeeze of lemon juice, and cilantro.

Recipe Notes

Storage: Leftovers will keep for up to 4 days in an airtight container in the refrigerator or in the freezer for 3 months.

Filed in:
beans
dinner
easy
Freezer Friendly
Gluten-Free
Ingredient