Slow Cooker Get Well Quick Ancient Wheat Chickpea Soup Recipe 465 Food

SLOW COOKER GET-WELL-QUICK ANCIENT WHEAT CHICKPEA SOUP RECIPE - (4.6/5)

Slow Cooker Get-Well-Quick Ancient Wheat Chickpea Soup Recipe - (4.6/5) image

Provided by Kathy_Hester

Number Of Ingredients 13

Ingredients

6 cups water
1 (15.5 ounce can) RolandⓇ chickpeas
1 cup chopped celery
1 cup chopped turnip
1 cup chopped carrots
1/2 cup RolandⓇ turanicum
5 to 6 cloves garlic, minced
2 tablespoons vegetable bouillon or 2 cubes
2 bay leaves
1 teaspoon dried thyme
1 (2-inch) sprig fresh rosemary
2 tablespoons nutritional yeast
salt and pepper, to taste

Steps:

Please note: This recipe uses a 4 quart slow cooker. Add all the ingredients except for nutritional yeast, salt and pepper to a 4 or 5 quart slow cooker. Cook on low 8 to 10 hours (or on high 4 to 5 hours). Before serving remove bay leaves and rosemary stem. Add nutritional yeast if using as well as salt and pepper to taste.

SLOW COOKER CHICKPEAS

Slow Cooker Chickpeas image

Provided by Alton Brown

Time 4h5m

Yield 2 pounds cooked chickpeas, about 6 cups

Number Of Ingredients 3

Ingredients

7 cups water
1 pound dried chickpeas, sorted and rinsed
1/4 teaspoon baking soda

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.

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