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Slow Cooker Golden chickpea and veggie soup

  • Author: Michelle
  • Yield: 4 servings 1x
  • Diet: Gluten Free


Units Scale
  • 1 can chickpeas, drained and rinsed
  • 1 cup cauliflower florets
  • 1 cup carrots, chopped
  • 1 1/2 cups sweet potato, chopped
  • 5 cups broth
  • Juice of one large lemon
  • 1 tsp ground turmeric
  • 2 tsp ginger powder
  • 2 tsp garlic powder
  • Salt and pepper
  • 1 cup coconut milk (sub almond milk)
  • 1 cup kale, destemmed and chopped


  1. Add the chickpeas, vegetables (reserving to kale), seasonings, broth, and lemon juice to a slow cooker. Cook on low for 5-6 hours.
  2. About 10 minutes before the cook time is up, remove the lid from the slow cooker. Use an immersion blender to carefully (avoid burning yourself) puree the soup for about 3-4 seconds. You can also transfer about 1 cup of soup and allow it to cool before blending. Add it back to the soup. This makes a creamier base.
  3. Add the kale and coconut milk to the soup and stir well. Cook for about 10 more minutes, or until the kale is soft.
  4. Serve fresh or store in the fridge for 3-4 days.


All nutrition facts are estimated and will vary.

  • Method: Stovetop


  • Serving Size: 1 serving
  • Calories: 340
  • Fat: 16.9g
  • Carbohydrates: 43.5g
  • Fiber: 9.9g
  • Protein: 9.3g