Slow Cooker Moroccan Chickpea Soup


Photo credit: jules via Flickr

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Chickpeas and vegetable soup in a slow cooker


  • 3 cans (15 oz.) chickpeas, drained and rinsed
  • 1 medium onion, diced
  • 2 stalks of celery, chopped
  • 2 medium carrots, peeled and chopped
  • 1 (15 oz.) can of diced tomatoes
  • 1 quart of vegetable broth or chicken broth (low sodium)
  • 6-8 cloves of garlic, minced
  • 1 tsp. cinnamon
  • 1 tsp. ground cumin
  • ¼ tsp. cayenne pepper
  • 1 teaspoon sweet paprika
  • Salt and pepper to taste
  • 9 oz. of pre-washed baby spinach

Slow Cooker Moroccan Chickpea Soup

1. Place all ingredients in the slow cooker except for the spinach.
2. Cook on high for 4 hours on high or on low for 6 hours.
3. Put slow cooker on warm and stir in spinach until it wilts, about 3-5 minutes.
4. Serve warm and enjoy!

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