Slow cooker chickpea and pasta soup recipe. This soup is one of my favorite healthy comfort foods. It’s much more flavorful and filling thanks to the addition of fresh vegetables and chickpeas.
What is a slow cooker? What are the benefits to using it?
A slow cooker is a cooking appliance that cooks food slowly in a sealed pot. It uses moist heat to cook food by using the power of convection.
The benefits of using a slow cooker are numerous. They include saving time, energy, and even money because the food will be cooked when you need it, not when you have time for it.
A slow cooker is an easy way to make healthy meals for your family without much effort. It’s also a great way to make large batches of soup or stew that can be enjoyed throughout the week or frozen for later use.
What can you serve with chickpea and pasta soup?
Chickpea and pasta soup is an easy, healthy, and filling meal that can be made in a few minutes. This recipe offers a variety of health benefits such as high fiber content, low-calorie count, and antioxidant properties. It also provides a good source of protein for vegetarians. Chickpeas are high in protein, soluble fiber, potassium, and magnesium which makes them an ideal food for people with diabetes. Chickpeas also contain tryptophan which is essential for our brain health.
3 Supercharged Soups for the Cold Months
It’s cold outside, and you need some comfort food. Here are five soups that are easy to make and are sure to warm you up.
Vegan soup: This vegan soup is rich in vegetables and herbs. It’s a great way to get in your daily servings of veggies, while still enjoying a filling meal.
Sweet potato chicken soup: This sweet potato chicken soup is a hearty meal in itself that’s perfect for the winter months when you’re craving something warm and comforting.
Minestrone: Minestrone is a hearty Italian-inspired vegetarian soup that uses saffron, which can be difficult to find during the winter months. It has been made popular by the television show “The Great British Baking Show.”
Slow Cooker Chickpea and Pasta Soup Recipe
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- 1 cup dried chickpeas, soaked overnight, drained and rinsed
- 1 large yellow onion, peeled and diced
- 4 cloves garlic, peeled and minced
- 14½ oz (435 ml) can of diced tomatoes
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon fresh thyme
- 1 bay leaf
- 6 cups (1.5 L) vegetable broth
- 1 box rotini pasta, cooked
- freshly squeezed juice of 1/2 lemon
In a 6-quart (6 L) slow cooker, combine soaked chickpeas, onion, tomatoes along with their juices, garlic, salt, black pepper, thyme, and vegetable broth.
Mix well. Cover the pot and cook on a low-heat setting for 6-8 hours, or until vegetables are tender.
When the soup has been cooked, stir in the pasta and lemon juice. Let it sit for 5 minutes.
Ladle the soup into the soup bowls. Serve hot