In a large crock pot, combine chickpeas, water, onion, celery, carrots, garlic, tomatoes, wakame, lemon juice, tamari, and spices. Place on HIGH heat for 4 hours or LOW for 6 hours. Add in the chopped cilantro, parsley and baby spinach. Let simmer 30 minutes more. Option: garnish with full-fat yogurt.
Katie has worked in the natural health & wellness industry for over 10 years and is currently studying to become a Registered Holistic Nutritionist. She is passionate about eating #feelgood food and recognized that this might look different for each and every person. She truly believes that in a healthy lifestyle, you can have your cake and eat your kale, too! Follow her on Instagram @katielmitts