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Slow-Cooker Italian Chickpea Stew

Slow-Cooker Italian Chickpea Soup

  • Author: Tiffany
  • Prep Time: 15 mins
  • Cook Time: 4 1/2 hours
  • Total Time: 6 minute
  • Yield: 10 servings 1x


This hearty and healthy Italian Chickpea Soup is full of vegetables, fiber, and nutrients and is easily made in your slow-cooker.


  • 1 pound dried garbanzo beans, soaked overnight
  • 1 small yellow onion, diced
  • 3 carrots, peeled and sliced
  • 3 celery stalks, diced
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried thyme
  • 10 cups chicken stock (vegetable stock for vegetarian version)
  • 8 ounces orecchiette pasta
  • 1/2 bunch Tuscan kale, chopped
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh rosemary

For Serving

  • Lemon wedges
  • Grated Parmesan cheese


  1. Soak chickpeas overnight in enough cold water to cover them by several inches. Drain and rinse.
  2. Add the chickpeas, onion, carrots, celery, garlic, olive oil, salt, pepper, and dried thyme to the slow-cooker. Stir to combine and pour in the chicken stock.
  3. Cook on High for 4 hours.
  4. After 4 hours, add the pasta and cook another 30 minutes until the pasta is tender.
  5. During the last 10 minutes of cooking, stir in the kale, lemon zest, lemon juice, and fresh rosemary.
  6. Serve bowls topped with grated Parmesan cheese and additional lemon wedges for squeezing. Enjoy!


  • Serving Size: 1 serving, with cheese
  • Calories: 394
  • Sugar: 7.8g
  • Sodium: 580mg
  • Fat: 6.8g
  • Saturated Fat: 1.5g
  • Carbohydrates: 65.1g
  • Fiber: 10.5g
  • Protein: 20.7g
  • Cholesterol: 4mg