Slow Cooker Marry Me Chickpea Soup
This soup is a warm hug in a bowl, bursting with flavors that make your heart sing. I love how simple it is to throw everything in the slow cooker and let it do its magic while filling the house with the most comforting aroma.
I have a special place in my heart for chickpeas—they're so versatile and packed with goodness!
This Slow Cooker Marry Me Chickpea Soup came about on a chilly evening when I needed something hearty yet nourishing.
The best part?
It’s super easy to make, and I often find myself enjoying a bowl while curled up with a good book.
Plus, the leftovers taste even better the next day, if they last that long!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using dried chickpeas because they have a heartier texture than canned ones. If you're short on time, feel free to use two cans of chickpeas instead, just rinse them well. The coconut almond milk adds a lovely creaminess, but if you're looking for a lighter version, you can skip it and add a bit more broth instead.
Tips & Notes
- •I like to prep all my veggies the night before to make the morning rush easier.
- •If you want an extra kick, throw in some red pepper flakes or a splash of hot sauce when serving.
Recipe Variations
- •Sometimes, I’ll add in a can of coconut cream for an even richer flavor.
- •You could swap out the spinach for kale or collard greens if you're feeling adventurous!
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 5 days. Just reheat on the stove or in the microwave. The flavors deepen over time, so it's even better the next day!
Frequently Asked Questions
Can I freeze this soup?
Absolutely! It freezes really well. Just make sure to let it cool completely before transferring to airtight containers. It should last up to three months in the freezer.
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This soup is a warm hug in a bowl, bursting with flavors that make your heart sing. I love how simple it is to throw everything in the slow cooker and let it do its magic while filling the house with the most comforting aroma.
Ingredients
Instructions
- 1
Rinse and soak the dried chickpeas in water for at least 6-8 hours or overnight. This helps them cook evenly and reduces cooking time.
- 2
In your slow cooker, combine the soaked chickpeas, diced carrots, celery, onion, minced garlic, vegetable broth, diced tomatoes (with juice), coconut almond milk, bay leaves, ground cumin, smoked paprika, black pepper, and salt.
- 3
Stir everything together to make sure the chickpeas are submerged in the liquid.
- 4
Cover the slow cooker and cook on low for 8 hours or high for 4 hours. The chickpeas should be tender and the soup fragrant.
- 5
About 30 minutes before serving, remove the bay leaves and stir in the chopped spinach. Let it wilt and warm through.
- 6
Taste and adjust seasoning if needed. Serve hot and enjoy the warmth and love in every spoonful!
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