Crockpot Chickpea Veggie Soup

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This nutrient-rich soup is light and filling, perfect when looking for a little comfort on a cold day.

Course: Dinner, Lunch, Soup

Cuisine: American

Keyword: Gluten-Free, Slow Cooker, Vegetarian

Servings: people

Calories: 224kcal

1 1/2 cups dried chickpeas rinsed and soaked overnight, Optional 2 (15 ounces) cans chickpeas, drained and rinsed
1 cup carrots chopped
3/4 cup celery chopped
2 potatoes medium, peeled and chopped into bite-sized pieces
1/2 cup onion coarsely chopped
4 cups vegetable stock low-sodium (1 quart/32 ounces)
1/4 teaspoon baking soda
1 tablespoon olive oil
1 bay leaf
1 teaspoon dried oregano
1/2 tablespoon rosemary sprigs fresh, minced, or 1 teaspoon dried rosemary
2 garlic cloves minced, or leave cloves whole, just peeled, and remove before serving
1/2 teaspoon kosher or sea salt
1/4 teaspoon black pepper

Rinse dried chickpeas to clean and then soak overnight, covered by at least 2 inches water in an uncovered bowl or another container in the fridge. Drain chickpeas before cooking.
Add all ingredients to the crockpot and cook on low for 8 to 9 hours, or on high for 3 to 4 hours. Note that if you are using canned chickpeas this recipe will be done after 6 to 8 hours on low heat. Enjoy!

Optional: 1/2 teaspoon thyme is a nice addition.

SmartPoints (Freestyle): 7