Funky Chickpea Soup

INGREDIENTS

2 tbsp. coconut oil

1 large onion, roughly chopped

1/2 tsp. Kosher salt

2 cloves garlic, roughly chopped

2 tbsp. Funky Fennel, divided

1 pound dried chickpeas

8 ounces Yellow potatoes, peeled and roughly chopped

8 cups vegetable broth

Garnish with your choice of Greek yogurt, lemon wedges, cilantro or pita chips

Directions:Heat the oil in a large skillet, add onion and salt and cook until soft. Add the garlic and 1 tbsp.Funky Fennel, cook for 1 minute. Transfer to a slow cooker and add chickpeas, potatoes and broth. Cook on low until chickpeas are tender, about 8-10 hours. Add remaining 1 tbsp.Funky Fennel. Use an immersion blender to purée the soup in the slow cooker or purée in a blender. Serve with garnishes.