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Article by Victoria Heerschap
This easy crockpot soup is pretty light and healthy (unless you’re counting carbs, then you might want to stay away!). I love the creamy texture you achieve when you blend the cooked soup with an immersion blender, although you can also use a blender if you do it in small batches. Serve this lovely warm soup with a dollop of Greek yogurt, shredded cheese, some lemon juice, or a fresh herb, like cilantro.
Chickpea Soup Recipe
Ingredients:
2 tbsp. vegetable oil
1 large yellow onion – diced
4 cloves garlic – minced
2 tsp. ground turmeric
1 ½ tsp. ground coriander
2 tsp. kosher salt
1/2 tsp. ground black pepper
1 lb. dried chickpeas
3 medium gold potatoes – peeled and cubed
6 cups chicken broth
2 cups water
Directions:
Preheat your slow cooker on low heat.
Heat the vegetable oil in a large skillet over medium/high heat, then add the onion and cook for 3 minutes. Add the garlic, turmeric, coriander, salt, and pepper to the skillet and cook for an additional 2 minutes. Transfer to the crock of your slow cooker.
Add the chickpeas, potatoes, broth, and water, stirring to combine. Cover and cook on low for 8 hours. Taste and re-season with salt and pepper if desired during the last 15 minutes of cooking.
Using an immersion blender, puree the soup until smooth. Serve hot.
Victoria Heerschap is a passionate food blogger and freelance writer. She has been a serious foodie for over a decade and loves playing with her food! Victoria enjoys cooking, singing, nature photography, and loves any excuse to play the hostess. You can find her blog at www.bonvivantkitchen.com.