Iberian Chickpea Soup (Crock Pot) |
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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 10 |
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From the Unwatched Pot. Ingredients:
20 ounces canned chick-peas, drained (reserve liquid) |
2 onions, chopped |
4 garlic cloves, minced |
2 cups potatoes, diced |
3 cups cabbage, chopped |
1 ham bone or 1 ham hock |
1 -2 cooked spanish sausage |
2 bay leaves |
1 pinch saffron |
1 1/2 teaspoons salt |
1/4 teaspoon pepper |
Directions:
1. Combine all ingredients in a crock pot.
2. Pour in enough chickpea liquid to cover. Add water if there isn't enough.
3. Cook on high for 2 hours, then low for 5. Or automatic for 6.
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