Crock Pot Sausage W Chickpeas Tomatoes Food

SAUSAGE & CHICKPEA SKILLET

Steps:

• In a large skillet, cook sausage until no longer pink; drain. Remove and keep warm. In the same skillet, saute the onion, green pepper, celery, carrot and garlic in olive oil for until vegetables are tender, 3-4 minutes. Stir in the tomatoes, chickpeas, tomato paste, sugar, Italian seasoning, pepper flakes and sausage. , Bring to a boil. Reduce heat; simmer, uncovered until heated through, 4-6 minutes.

SLOW COOKER CHICKPEAS

Steps:

• Place the water, chickpeas, and baking soda in a 2 1/2-quart slow cooker. Cover and cook on high heat for 4 hours, or low heat for 8 to 9 hours, or until tender. Drain and serve immediately, or use in desired dish.

HOW TO MAKE DRIED CHICKPEAS IN A CROCK-POT

Steps:

• Rinse and drain chickpeas in cold water. Pick out any stones and dark brown chickpeas.
• Put drained chickpeas into your crock pot. Add water and salt.
• Cook on High for 2-3 hours or until soft. Depending on your tastes and what you are going to use them for you can remove when slightly firm or cook until they are very soft.
• When done, carefully pour into a colander, being careful to use oven mitts to handle the crock - it will be hot. Drain and rinse well.
• Chickpeas will keep for about 2 days in the fridge. They will keep longer if made into hummus. They also freeze quite well.
• To freeze chickpeas rinse and drain them thoroughly. Leave to drain well for about 15 minutes. Spread chickpeas onto a baking tray, making sure they don't touch one another. Put into freezer. When frozen, you can transfer the chickpeas to a freezer bag or plastic container for more permanent storage.

BOMBAY SPICED CHICKPEAS & TOMATOES

Steps:

• Heat the butter in a frying pan and fry the onion over a gentle heat for 10 minutes, until softened.
• Add the Medium Curry Powder and fry for 1 minute.
• Add the remaining ingredients and bring to the boil.
• Reduce the heat and simmer for 10 minutes, until the sauce has thickened. Season to taste.

SPICY CROCK POT CHICKPEAS

Steps:

• In a skillet over medium heat, cook onions, stirring, just until they begin to brown; then add garlic and all spices and cook, stirring, for 1 minute.
• Add vinegar and tomatoes and bring to a boil, then place mixture in your slow cooker; add chickpeas and combine well.
• Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, or until the mixture is hot and bubbling.
• Serve with hot naan or pita bread.

BULGAR, CHICKPEAS, & TOMATOES

Steps:

• Heat oil over medium heat.
• Stir & saute onion 2 minutes until soft.
• Add tomatoes. Stir and cook 3-4 minutes until pastelike.
• Add chickpeas, 1/2 tsp salt, & parsley. Cook 10 minutes on lowish heat, stirring gently.
• Add bulgar, 1 cup water, & 1/2 tsp salt. Stir & bring to a simmer.
• Cover, turn heat to very low & simmer 35 minutes.
• Turn off heat. Remove lid & quickly cover pot with a dishtowel.

RAGU OF SLOW BRAISED RABBIT W. CHICKPEAS, ROSEMARY & GARLIC

Steps:

• Preheat oven to 180 C (Celsius) Toss rabbit in flour to coat, shaking off excess. Heat 1/4 cup oil in a large deep ovenproof frypan or casserole with a tight fitting lid over medium-high heat. Add half the rabbit and cook 2 minutes each side until golden. Remove then add another 1/4 cup oil and brown remaining rabbit.
• Wipe pan clean, then return to stove over medium heat with remaining 2 tbs oil. Add garlic and rosemary and stir for 1-2 minutes until garlic is just starting to colour. Return rabbit to pan with wine and stock, then bring to a simmer. Cover surface with baking paper, then cover with lid and transfer to oven for 30 minutes. Add chickpeas, re-cover and cook for a further 30 minutes or until meat is tender and falling off the bone.
• Remove the rabbit from the sauce, When cool enough to handle, shred the meat and set aside, discarding bones. Return ragu pan to the stove over medium high heat and reduce for 12-15 minutes until thickened. Add rabbit, warm through for 3-4 minutes, then season to taste with salt and pepper.
• While sauce is reducing, cook pasta in a large pan of boiling water salted water according to instructions. Drain. Stir butter into ragu, then add drained pasta and toss well. Top with parmesan.

CROCK POT SAUSAGE W/ CHICKPEAS & TOMATOES

Steps:

• Add all ingredients except chickpeas and sausage to crockpot; stir well.
• Pour chickpeas over mixture and then top with sausage.
• Cover and cook on low for 8 hours.