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Slow Cooker Get-Well-Quick Ancient Wheat Chickpea Soup


The title may be a mouthful but this is the soup you want in your freezer if you're feeling a little run down. Make a batch now and freeze it for when you need it! Turanicum is an ancient variety of high protein wheat, often known as Kamut. It’s a whole grain that takes awhile to cook the slow cooker is a perfect place to cook it. And the optional nutritional yeast adds a boost of B vitamins to help get better faster.

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  • 6 cups water
  • 1 (15.5 ounce can) RolandⓇ chickpeas
  • 1 cup chopped celery
  • 1 cup chopped turnip
  • 1 cup chopped carrots
  • 1/2 cup RolandⓇ turanicum
  • 5 to 6 cloves garlic, minced
  • 2 tablespoons vegetable bouillon or 2 cubes
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 (2-inch) sprig fresh rosemary
  • 2 tablespoons nutritional yeast
  • salt and pepper, to taste


Servings 6
Preparation time 20mins
Cooking time 500mins
Adapted from


Step 1

Please note: This recipe uses a 4 quart slow cooker.

Add all the ingredients except for nutritional yeast, salt and pepper to a 4 or 5 quart slow cooker. Cook on low 8 to 10 hours (or on high 4 to 5 hours).

Before serving remove bay leaves and rosemary stem. Add nutritional yeast if using as well as salt and pepper to taste.

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