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Chickpea and Carrot Crockpot Soup
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Description
I work from home. You know those days when you wake up and just feel incredibly motivated to be productive? Those days when you’re “on a roll” and you’re not necessarily going to want to put a ton of time into your meals? This is the soup to eat on those days. And if you work full-time, I know there are days where you want to be able to come in out of the cold to an already-prepared, piping hot meal. This soup is for you too!
Ingredients
- 1 pound Pumpkin
- 5 whole Carrots (large)
- 7-½ cups Chicken Or Vegetable Stock
- 2 cups Dried Chickpeas, Cleaned And Picked Free Of Rocks
- 1 Tablespoon Dried Oregano
- ½ teaspoons Dried Dill Seed
- 1 teaspoon Garlic Powder
- 1 teaspoon Dried Rosemary
Preparation
Peel the pumpkin and chop it into 2″ cubes. Slice the carrots into 1/2″ thick rounds. Mix all ingredients in a crockpot or slow cooker, and cook on High for 7-9 hours.
Savvy Tip: If you don’t have 7 1/2 cups of stock on hand, replace up to 3 1/2 cups with water.
Before serving, use an immersion blender to puree about half of the soup. Alternatively, process half the soup in a blender and return to the crockpot. This step isn’t absolutely necessary, but will thicken up the soup and help the flavors meld.
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milkwithknives on 1.10.2011
Oh, lovely! This looks like something I could assemble the night before, then just pull it out of the fridge, pour in the stock and let fly. I don’t have any garbanzos in the pantry at the moment, but I have a giant bag of pintos. I’m trying to think what that would taste like, or if it’s worth it to wait until I can get the grocery shopping next weekend and pick up the garbanzos. Either way, I’m on this like a cheap suit! Thanks!