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Total Time
24hrs 20mins
Prep 20 mins
Cook 24 hrs

I have tweaked this cooking light inspired vegetarian dish, just a little to boost flavor, added a few calories, but boy it really is worth it. I have adapted this recipe for the crockpot, but all you really need to do for stove top is cook the chickpeas completely before starting and simmer the soup for 30 minutes.

Ingredients Nutrition

Directions

  1. Soak dried garbanzo beans in water to cover overnight.
  2. Rinse and inspect the beans and set aside.
  3. In a skillet heat the olive oil over medium heat, add the garlic and onion and cook of 10 minutes stirring frequently.
  4. Put the onion mixture, garbanzo beans, and next 5 ingredients in your crockpot.
  5. Simmer in the crockpot for 2 to 4 hours.
  6. (I will start this on low in the morning, and turn up the heat when I come home for lunch).
  7. To make the soup thicker, blend 4 cups of the soup in a blender, 1 cup at a time (very carefully, this is hot soup!) then place all 4 cups back into the soup.
  8. Stir in the balsamic vinegar and let the soup simmer another 15 minutes.
  9. (this is the perfect time to throw together a salad).
  10. Place the soup in bowls (1 1/2 cups for 6 servings) and sprinkle with parmesan (1 tbs).
Most Helpful

3 5

The main flavors go well enough together but we really didn't care for the texture. We had a real disconnect with the "onions and chickpeas in water" type of texture, either pureed or whole. Also, is the 3 tablespoons of balsamic vinegar an error? 3 teaspoons would have been plenty it seems. The vinegar taste overtook all other flavors (besides the onions a bit), and it was way way too much for all of us. The consensus here is that I probably won't make this again, but the leftovers will get eaten with some crusty bread. It was super simple and budget friendly though. Thanks for sharing.

5 5

Easy, delicious. I blend all the soup and it has a lovely texture.

3 5