Our vegetarian friends give this easy-to-prepare slow cooker chickpea soup the thumbs up! Chickpeas make it hearty, while fire-roasted tomatoes give its flavors depth. Adding spinach toward the end of the cook time lends each serving a pleasing pop of color (and preserves its nutrients).
Ingredients
2 15-ounce cans chickpeas drained and rinsed
1 onion chopped about 1 cup
2 colored bell peppers seeded and chopped about 2 cups
1 salt celery with leaves chopped about 1/2 cup
2 medium carrots peeled and chopped about 1 cup
1 15 ounce can fire roasted diced tomatoes
3 cups vegetable broth
1/2-teaspoon cinnamon
1/2-teaspoon ground coriander
1/2-teaspoon ground ginger
1/4-teaspoon ground cumin
1/4-teaspoon cayenne pepper
1 medium sweet potato peeled and diced
1 9-ounce bag baby spinach
Instructions
- In the bowl of a slow cooker, add the chickpeas, onion, bell peppers, celery, carrots,
- tomatoes, vegetable broth, and spices.
- Set the slow cooker to high for 4 hours.
- After 3 hours, add the sweet potato.
- Just before serving, keep slow cooker on warm and stir in the spinach until it wilts, about 2-3 minutes.
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I made this soup last night and ate it for lunch today. I had some leftover Quinoa with butternut squash and I threw that into my soup dish. It was a yummy addition. Even my meat loving husband devoured this soup.
That sounds so good, Sarita! I find that the carnivores can be convinced to eat vegetables as long as they’re really flavorful (and beans help — makes things more hearty). Glad to hear you enjoyed the recipe. Let us know what else you try!
Made this this weekend, and as an omnivore I have a few “tweaks”. Chicken stock instead of veggie broth. Cook sweet potato with everything else. Double up on the chick peas, and add half again as much stock/broth. You can package and freeze soup w/o greens and add during reheat. And my partner served it over rice. It is a keeper
Andrea, thanks for the suggestion about freezing before adding the greens. That’s a really good idea.