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