Vegan Crockpot Potato Chickpeas (Printer-Friendly Version)
Slow-cooked Yukon gold potatoes and chickpeas with herbs create a comforting, hearty meal.
# What You'll Need:
→ Legumes
01 -
1 can (15 oz) chickpeas, drained and rinsed
→ Vegetables
02 -
3 medium Yukon Gold potatoes, peeled and diced
03 -
2 medium carrots, chopped
04 -
2 celery stalks, chopped
05 -
1 small yellow onion, diced
06 -
3 cloves garlic, minced
→ Liquids and Seasonings
07 -
1 teaspoon granulated vegetable bouillon
08 -
4 cups vegetable broth
09 -
1 teaspoon dried thyme
10 -
½ teaspoon dried oregano
11 -
¾ teaspoon salt
12 -
½ teaspoon ground black pepper
13 -
1½ teaspoons fresh lemon juice (optional)
# Steps to Follow:
01 -
Peel and dice Yukon Gold potatoes, chop carrots and celery, and dice yellow onion to ensure uniform cooking and texture.
02 -
Add chickpeas, potatoes, carrots, celery, onion, vegetable bouillon, garlic, vegetable broth, dried thyme, oregano, salt, and pepper to the crockpot. Stir thoroughly to evenly distribute flavors.
03 -
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until vegetables are tender and flavors meld.
04 -
Taste and adjust salt and pepper as needed. Stir in fresh lemon juice if desired, then serve warm.
# Additional Tips:
01 -
For a creamier texture, puree one-third of the soup with an immersion blender before serving.
02 -
Sauté onion, garlic, and celery prior to slow cooking to deepen flavor.
03 -
This soup freezes well; cool completely before storing in airtight containers.