Slow Cooker Golden Chickpea Soup

Prep: 15 mins

Cook: 240 mins

Difficulty: Easy

Servings: 6 Servings

As we move through the cold days of the new year, this is the soup you’ll want to keep on repeat in your meal plan. It is wholesome comfort food at its finest, with a taste and texture that’s equal parts hearty, bright, and completely nourishing. Slow cooking mellows the pungent, bitter bite of turmeric, and a dollop of yogurt partnered with a squeeze of fresh lemon juice lend a tangy twist to this vegetarian chickpea-based soup.

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.