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“Creamy soup, will have extra for lunches.”
READY IN:
7hrs 15mins
SERVES:
5
YIELD:
5 1.5 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Coat a 5- to 6-quart slow cooker with cooking spray. Place broth and next 8 ingredients (through garlic) in slow cooker; stir well. Cover and cook on low 7 hours.
  2. Process chickpeas, 3/4 cup water, oil, and lemon juice in a blender until smooth. Add chickpea mixture and kale to slow cooker; stir well. Cover and cook on low 30 minutes. Stir in vinegar.
  3. Calories 312 Fat 7g Satfat 1g Unsat 5g Protein 15g Carbohydrates 47g.

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