Slow cooker chickpea and potato soup with pesto

    4 hours 15 min

    This vegetarian slow cooker recipe is sure to warm you up on a chilly evening. Add cooked cubed chicken if you desire, and use chicken stock instead of vegetable stock for a non-veg dish.


    Berkshire, England, UK
    10 people made this

    Serves: 8 

    • 1 tablespoon olive oil
    • 3 cloves garlic, minced
    • 1 bay leaf
    • 2 (400g) tins chickpeas, drained
    • 900g potatoes, cubed
    • 2L vegetable stock
    • salt and freshly ground black pepper to taste
    • 8 tablespoons ready made pesto
    • 8 tablespoons soured cream or creme fraiche

    Prep:15min  ›  Cook:4hr  ›  Ready in:4hr15min 

    1. Combine all ingredients except for the pesto in a slow cooker. Cook on high for 3 to 4 hours, or on low for 5 to 6 hours.
    2. Once finished cooking, add salt and pepper to taste. Ladle soup into bowls, then swirl pesto and creme fraiche into each bowl. Serve immediately.
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    Reviews in English (2)


    we found this soup was so strong with garlic that you could taste nothing else.  -  17 Mar 2013


    Great recipe......maybe a little too much liquid though. Instead of the pesto and sour cream at the end, I made a paste with plain flour and almond milk to stir through, which thickened nicely. My partner, who is not a great fan of "meatless" meals, really enjoyed this dish and scraped his plate clean!!!  -  14 Jul 2013  (Review from Allrecipes AU | NZ)

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