![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2020\/05\/Slow-Cooker-Golden-Chickpea-Soup.jpg\")
Slow Cooker Golden Chickpea Soup<\/p>\nSlow Cooker Golden Chickpea Soup<\/p>\n
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2 tablespoons coconut oil<\/p>\n
1 large onion, diced<\/p>\n
2 cloves garlic, minced<\/p>\n
1 tablespoon ground turmeric<\/p>\n
2 teaspoons ground coriander<\/p>\n
1 1\/2 teaspoons kosher salt<\/p>\n
1\/2 teaspoon freshly ground black pepper<\/p>\n
1 pound dried chickpeas<\/p>\n
8 ounces Yukon gold potatoes, peeled and diced<\/p>\n
8 cups (2 quarts) low-sodium vegetable or chicken broth<\/p>\n
Greek yogurt<\/p>\n
1 medium lemon, cut into wedges<\/p>\n
Chopped fresh cilantro<\/p>\n
<\/p>\n
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 pur\u00c3\u00a9e the soup until smooth in the slow cooker, or pur\u00c3\u00a9e 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n