Crockpot Chickpea Butternut Soup

Crockpot Chickpea Butternut Soup

So hearty and comforting! This vegan crockpot chickpea butternut soup might just be the healthiest and tastiest soup you’ll ever make.

  • 1 tablespoon coconut oil
  • 1 medium onion, chopped
  • 1/2 medium red bell pepper, diced
  • 1/2 medium green bell pepper, diced
  • 3 cloves garlic, halved
  • 2 cups butternut squash, peeled, and cut into 1/2 inch cubes
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon Cayenne pepper,optional
  • Pinch of black pepper
  • 1 cup (240ml) coconut milk
  • 1 cup (240ml) vegetable broth
  • 2 cups fresh spinach
  • 1 small sprig rosemary, for garnish

  1. To make the crockpot chickpea butternut soup: Add onions, bell peppers, garlic, butternut, and drained chickpeas to the insert of your slow cooker.
  2. Add Italian seasoning, cayenne, and black pepper and stir to coat well. Stir in coconut oil, coconut milk, and vegetable broth to the crockpot and set to cook on High for 4 hours or Low for 6-8 hours.
  3. Once cooked, stir in spinach into the soup and reheat for about 4 minutes until spinach is wilted. Divide the crockpot chickpea butternut soup into bowls or shallow plates, garnished with fresh chopped parsley and rosemary, and serve immediately with brown rice, pasta, or on its own. Enjoy!