chickpea quinoa roasted red pepper crockpot soup

I’m going to be cliche and just say it: holy cow it’s November?!  What the?  When did that even happen?

Celebrate the fleeting months and the cold, windy, rainy, gray-sky days with soup.  It’s the best way to fight off all realities of approaching winter.  And new years.

Chickpea Quinoa Roasted Red Pepper Crockpot Soup

  • 2c. dried chickpeas
  • 1 jar roasted red peppers, drained and diced
  • 1c. quinoa
  • 1 onion, diced
  • 1T. diced garlic
  • 1 1/2t. salt
  • 2T. cumin
  • 8c.+ water
  • 2T. olive oil

Combine all ingredients in crockpot.  Cook on high 8 hours.  Add more water if necessary.

I have no pictures of this soup.  Even if I did, they wouldn’t be flattering, because lumpy brownish-red soup is barely ever appetizing in pictures.  But in your mouth?  Party.  Throw this in your crockpot.  You won’t be sorry.


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