Spicy Slow-Cooker Chickpea Soup with Cauliflower and Red Bell Peppers

Recipe and photo contributed by Rinku Bhattacharya, adapted by the Weiser Kitchen Yield:  8 servings
Prep Time:  40 minutes Cook Time:  6 hours 15 minutes

Spicy Slow-Cooker Chickpea Soup with Cauliflower and Red Bell Peppers

Healthy, creamy, and easy, this vegan soup is slow-cooking gold. Dried chickpeas are much richer in texture and have a different taste than canned; they are truly critical to the recipe’s success. Simply place them in a bowl and add enough water to cover by at least three inches and let them soak overnight.


2 teaspoons whole cumin seeds

6 cups Roasted Vegetable Stock or store-bought vegetable broth

¾ cup dried chickpeas, picked over to remove stones, rinsed and soaked overnight

2 large red onions, peeled and finely diced, divided

1 tablespoon peeled, freshly grated ginger

1½ teaspoons ground turmeric

1 teaspoon kosher salt

1 teaspoon ground white pepper

¾ teaspoon cayenne pepper, or more to taste

1 large head of cauliflower, broken into florets and roughly chopped

4 large carrots, peeled and roughly chopped

2 large sweet potatoes, peeled and roughly chopped

3 tablespoons olive oil

2 cloves garlic, diced

Juice of 2 lemons

2 tablespoons sesame tahini

3 large red bell peppers, white pith removed, seeded, and finely diced


  1. Heat a cast-iron skillet or heavy saucepan over high heat until it is very hot. Add the cumin seeds and toast for 30 seconds or until deeply fragrant. Remove from heat and grind in a spice grinder or with a mortar and pestle and set aside.
  2. Drain the chickpeas in a strainer and run under cool water until the water runs clean and clear.
  3. Combine the stock, chickpeas, two-thirds of the onions, the ground cumin, the turmeric, salt, white pepper, cayenne pepper, cauliflower, carrots, and sweet potatoes in a slow cooker and set to cook on high for 6 hours. Transfer to a large mixing bowl and set aside.
  4. In a separate pan, heat the olive oil over medium-high heat until it shimmers, add the remaining onion and the garlic and cook, stirring, for about 8 minutes, or until the onions are browned at the edges. Reduce the heat to a simmer and cook for 30 minutes, until the onions are soft and browned. Add about two-thirds of this mixture to the chickpea mixture, reserving the rest for garnish.
  5. Add the lemon juice to the soup mixture and, using an immersion blender, puree the mixture until it is smooth and creamy. Ladle the soup into bowls, drizzle some tahini on top, and garnish with some of the reserved sautéed onions and the diced red bell pepper. Serve immediately.

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