Appetizers / Soups / Salads

Chickpea and Carrot Crockpot Soup is for Soup.

Chickpea and Carrot Crockpot Soup takes 60 minutes to prepare.

Chickpea and Carrot Crockpot Soup takes 420 minutes to cook.

Chickpea and Carrot Crockpot Soup makes 4 servings.

The ingredients for Chickpea and Carrot Crockpot Soup are:

1 Acorn squash or small pumpkin (1-1.5 pounds)
5 large carrots (approximately 1 pound)
2 cups dried chickpeas
7 1/2 cups chicken or vegetable stock
1 Tablespoon dried oregano
1/2 teaspoon dried dill seed
1 teaspoon garlic powder
1 teaspoon dried rosemary

Here is how you make Chickpea and Carrot Crockpot Soup:

Peel the squash and chop 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. 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.Number of Servings: 4Recipe submitted by SparkPeople user LIVINGPRESENT.

The nutritional information for Chickpea and Carrot Crockpot Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 249.1

• Total Fat: 2.8 g
• Cholesterol: 9.4 mg
• Sodium: 2,224.7 mg
• Total Carbs: 50.4 g
• Dietary Fiber: 10.2 g
• Protein: 9.8 g