Recipe: Slow Cooker Golden Chickpea Soup

Before going to the slow cooker, you’ll start by sautéing the onion, garlic, and spices until
fragrant. The turmeric and coriander bloom as they warm in the hot oil, and begin to release
the full spectrum of their flavor, which leaves you with an even more delicious bowl of soup.

Slow Cooker Golden Chickpea Soup

Yield: Serves 6 to 8

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
1. 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.
2. 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.
3. 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.
4. Ladle into bowls, then garnish with a dollop of Greek yogurt, a squeeze of lemon juice,
and cilantro.

Storage: Leftovers will keep for up to 4 days in an airtight container in the refrigerator or in the
freezer for 3 months.