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.

Formatted to Recipe Style Guide on 14:06, 30 June 2025 (PDT) by ChatGPT