Step 1

• 2 tablespoons coconut oil
• 1 large onion, diced

Step 2

• 2 cloves garlic, minced
• 1 tablespoon ground turmeric
• 2 teaspoons ground coriander
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon ground black pepper

Step 3

• 1 pound dried chickpeas
• 8 ounces Yukon gold potatoes, peeled and diced
• 8 cups (2 quarts) vegetable broth

Garnish

• Greek yogurt
• 1 medium lemon, cut into wedges
• Chopped fresh cilantro

1. Heat the oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until soft, about 5 minutes.
2. Add the garlic, turmeric, coriander, salt, and pepper, and cook, stirring occasionally, for 2 minutes. Transfer to a 6-quart or larger slow cooker.
3. Add the chickpeas, potatoes, and broth, and stir to combine. Cover and cook on the LOW setting until the beans are tender, 8 to 10 hours.
4. Purée the soup.
5. Ladle into bowls, then garnish.