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.