Hearty slow cooker chickpea soup loaded with vegetables and spices. Perfect for busy weeknights or meal prep.

Scale

2 cups cooked or canned chickpeas, drained and rinsed

1 medium onion, chopped

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1 can (14 oz) diced tomatoes

4 cups vegetable or chicken broth

1 teaspoon cumin

½ teaspoon smoked paprika

½ teaspoon salt

¼ teaspoon black pepper

1 tablespoon olive oil

Fresh parsley for garnish

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1. Spray slow cooker or lightly grease.

2. Add all ingredients and stir.

3. Cook on low for 6–8 hours or high for 3–4 hours.

4. Adjust seasoning to taste.

5. Serve warm, garnished with parsley.

Add spinach or kale at the end for extra greens.

Blend half for creamier texture.

Freeze in portions for convenience.