Iberian Chickpea Soup (Crock Pot)
Ready In: 6 hrs 10 mins
Serves: 8-10
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
- Combine all ingredients in a crock pot.
- Pour in enough chickpea liquid to cover. Add water if there isn't enough.
- Cook on high for 2 hours, then low for 5. Or automatic for 6.
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