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
- Put the chickpeas, onion, garlic, turmeric, coriander, salt, black pepper, and red pepper flakes in a slow cooker.
- Add the vegetable broth and water.
- Stir in the olive oil.
- Cover and cook on high for 8 to 10 hours, until chickpeas are very tender and falling apart.
- Stir in the lemon juice. Taste and adjust seasoning if needed.
- 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
Formatted to Recipe Style Guide on 14:21, 30 June 2025 (PDT) by ChatGPT