Golden Chickpea and Veggie Soup (PCOS Friendly)

golden chickpea and veggie soup in a bowl with sprinkled parmesan cheese.

Golden Chickpea and Veggie Soup (PCOS Friendly)

This Crockpot Golden Chickpea & Veggie Soup is a soul-warming soup that’s packed with a rainbow of veggies, plenty of fiber from chickpeas, and all the warming goodness of turmeric and cinnamon. Add chicken or tofu to give this PCOS friendly soup an additional protein punch.

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Course: Main Course, Soup

Prep Time: 20

Cook Time: 5

Total Time: 5 20

Servings:

Calories: 353kcal

Ingredients

1 medium onion chopped
3 stalks celery chopped
2 cloves garlic minced
2 tbsp olive oil extra virgin
1 large sweet potato cut in ½" pieces
1 cup frozen spinach
1 cup green beans cut, fresh or frozen
1 can diced tomatoes with juices no salt added
4 cup chicken broth low sodium
2 tsp paprika
2 tsp turmeric
1 tsp black pepper
1 tsp dried basil
1 tsp cinnamon
2 cans chickpeas drained and rinsed
1 block tofu (pressed + cut into ½" cubes) or 16oz cooked and diced chicken optional

Instructions

Add olive oil, onion, celery, garlic, and sweet potato to the slow cooker. Cook on high for about 1 hour or until onion and celery begin to become slightly translucent.
Add remaining ingredients except for chickpeas. If you're using tofu and/or pre-cooked chicken, add it now to the slow cooker. Cook on high for an additional 2-3 hours.
Add the chickpeas to the slow cooker. Cook for 1 hour on high or 2-3 hours on low. Serve with parmesan cheese or nutritional yeast.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen as it sits, making it even better the next day.

Nutritional information includes 16oz pre-cooked chicken added to the recipe.

Alternate stovetop directions: In a large pot, heat olive oil over medium heat. Add onion, celery, sweet potatoes, and garlic. Cook on low for about 5-7 minutes, or until fragrant and the onion becomes slightly translucent. Add broth, spinach, green beans, diced tomatoes, and fresh herbs/spices to the pot. Stir well and bring to a gentle boil. Then, reduce heat and cook on medium-low heat for about 20-25 minutes or until the sweet potatoes are fork tender. Add pre-cooked chicken or tofu and the rinsed/drained chickpeas. Simmer for another 10 minutes. Taste and adjust seasonings then serve.

For more variations, substitutions, and tips, see full blog post above.

Equipment

Nutrition