Vegan Crockpot Potato Chickpea (Printer-Friendly)
Cozy vegan blend of potatoes, chickpeas, and herbs slow-cooked for rich, comforting flavors.
# List of Ingredients:
→ Legumes
01 -
1 can (15 oz) chickpeas, drained and rinsed
→ Vegetables
02 -
3 medium Yukon Gold potatoes, peeled and diced
03 -
2 carrots, chopped
04 -
2 celery stalks, chopped
05 -
1 small yellow onion, diced
06 -
3 cloves garlic, minced
→ Seasonings and Broth
07 -
1 tsp granulated vegetable bouillon
08 -
4 cups vegetable broth
09 -
1 tsp dried thyme
10 -
½ tsp dried oregano
11 -
¾ tsp salt
12 -
½ tsp black pepper
13 -
1½ tsp fresh lemon juice (optional)
# Preparation Steps:
01 -
Peel and dice Yukon Gold potatoes, chop carrots and celery, and dice onion evenly for uniform cooking.
02 -
Add drained chickpeas, diced potatoes, chopped carrots and celery, diced onion, vegetable bouillon, minced garlic, vegetable broth, thyme, oregano, salt, and pepper into the crockpot. Stir thoroughly to blend flavors.
03 -
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until potatoes and carrots are tender and flavors meld.
04 -
Taste and adjust salt or pepper as needed. If desired, stir in fresh lemon juice for brightness. Serve hot.
# Additional Suggestions:
01 -
For a thicker consistency, puree one-third of the soup using an immersion blender before serving.
02 -
Fresh herbs added just before serving enhance aroma and color.
03 -
Soup freezes well; cool completely before storing in airtight containers.
04 -
Sauté onions, garlic, and celery prior to slow cooking for deeper flavor.