I love chickpeas, they are fucking wonderful things. They also make fabulous soup.

I usually put mushrooms in with this, but I have at least one follower on Instagram that isn’t a fan of mushrooms.

Shit you’ll need:

• A can of chickpeas – unless you want to be fancy pants and pre soak dried ones. That takes longer.
• 2tblspns of green pesto.
• 1tsp salt.
• 1dstspn cracked black pepper.
• 500ML water.
• 2 vegetable stock cubes.
• 1tsp rosemary.
• 1tsp oregano.
• 1tsp garlic powder.
• 1tblspn lemon or lime juice.
• 2tblspns of nutritional yeast.

This is a dump it all in the slow cooker at once and cook on auto for a couple of hours, sort of thing. It’s also good for serving over rice if you’d like, but it’s a good hearty soup on its own with pitta bread. If you want a smoother soup, chuck it in a blender after letting it cool off. It can be reheated as appropriate. Having tried it as rice topping, smooth and chunky soup, I prefer the smoother state.

This is precisely why I love slow cooker soup. I can make fucking fantastic food without having to stand with it.