More snow for us New Englanders means more bowls of piping hot soup for lunch, in my book. This recipe was slightly adapted from this Slow Cooker Vegetable White Bean Stew. I couldn’t find white beans at Whole Foods, but love chickpeas even more, so went for those. And, admittedly, I’ve never cooked chickpeas from scratch before and was nervous they’d still be rock hard since I didn’t pre-soak them. Nope! The chickpeas cooked perfectly and the soup was bursting with flavor. This makes a massive batch, and I froze half of this before going on vacation so we’d have dinner when we returned, making coming home from vacation just the tiniest bit more bearable. TINIEST bit.
1.5 pounds dry chickpeas
4 large carrots, peeled and diced
4 large celery stalks, diced
1 onion, diced
4 cloves garlic, minced or chopped or frozen
1 bay leaf
1 tsp each dried rosemary, oregano, thyme
10 cups water
3 Tbsp Better than Bouillon (or, use 10 cups prepared vegetable broth)
1 Tbsp salt
28oz can diced tomatoes
4 cups cooked rice
Place chickpeas, carrots, celery, onion, garlic, bay leaf, rosemary, oregano, thyme, water, and bouillon in the base of your slow cooker. Set on high for 3 hours.
Stir in diced tomatoes and liquid and salt and cook for another 1.5 hours on high.
Once done, mix in cooked rice or scoop rice into bowls, topped with soup before serving.
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