Vegan Crockpot Potato Chickpea (Ready-to-Print Version)
A warm crockpot dish blending potatoes, chickpeas, and fresh herbs for a hearty, nourishing 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 carrots, chopped
04 -
2 celery stalks, chopped
05 -
1 small yellow onion, diced
06 -
3 cloves garlic, minced
→ Liquids & Seasonings
07 -
4 cups vegetable broth
08 -
1 teaspoon granulated vegetable bouillon
09 -
1 teaspoon dried thyme
10 -
½ teaspoon dried oregano
11 -
¾ teaspoon salt
12 -
½ teaspoon black pepper
13 -
1½ teaspoons fresh lemon juice (optional)
# Step-by-Step Guide:
01 -
Peel and dice the Yukon Gold potatoes, chop the carrots and celery, and dice the onion to ensure uniform cooking.
02 -
Add drained chickpeas, diced potatoes, chopped carrots, celery, diced onion, granulated vegetable bouillon, minced garlic, vegetable broth, dried thyme, oregano, salt, and black pepper to the crockpot. Stir to evenly distribute the flavors.
03 -
Cover and cook on low for 6-7 hours or on high for 3-4 hours until potatoes and carrots are tender and flavors meld.
04 -
Taste the soup and adjust salt or pepper as needed. If desired, stir in lemon juice for brightness, then serve hot.
# Handy Tips:
01 -
For a thicker texture, puree one-third of the soup using an immersion blender before serving.
02 -
Sautéing onions, garlic, and celery prior to slow cooking adds depth and sweetness to the broth.
03 -
This soup freezes well; cool completely before storing in airtight containers.
04 -
Adding fresh thyme or parsley just before serving enhances aroma and visual appeal.