Slow Cooker Golden Chickpea Soup

 

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

 

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.