Chickpea Soup

Slow Cooker Golden Chickpea Soup

A warmly spiced, bright, hearty vegan soup you make in the slow cooker. Turmeric gives it a beautiful golden color, and the chickpeas cook until luxuriously tender.

Ingredients

• 450 g dried chickpeas, rinsed
• 1 large yellow onion, chopped
• 3 cloves garlic, chopped
• 1 tbsp ground turmeric
• 2 tsp ground coriander
• 2 tsp kosher salt
• 1 tsp ground black pepper
• 1 pinch red pepper flakes (optional)
• 1 l vegetable broth
• 1 l water
• 60 ml olive oil, plus extra for serving
• juice of 1 lemon, plus more for serving
• chopped fresh herbs (parsley, cilantro, or dill) for garnish
• crusty bread for serving (optional)

Steps

1. Put the chickpeas, onion, garlic, turmeric, coriander, salt, black pepper, and red pepper flakes in a slow cooker.
2. Add the vegetable broth and water.
3. Stir in the olive oil.
4. Cover and cook on high for 8 to 10 hours, until chickpeas are very tender and falling apart.
5. Stir in the lemon juice. Taste and adjust seasoning if needed.
6. Serve with extra olive oil and lemon juice. Garnish with fresh herbs. Offer crusty bread if desired.

Notes

• For faster prep, you can soak the chickpeas overnight to shorten cooking time slightly.
• You can also use an immersion blender to partially puree for a thicker texture.

Source

• Original recipe on Pocket/NYT Cooking

Formatted to Recipe Style Guide on 14:21, 30 June 2025 (PDT) by ChatGPT