16 oz dried chickpeas, soaked overnight, rinsed, and drained 1 shallot, minced 1 T olive oil 1 t cumin seeds 6 cups water 2 bouillon cubes 1 bay leaf 1 can diced tomatoes 2 zucchini, roughly chopped
Microwave shallot in olive oil for one minute. Add cumin seeds and microwave 30 seconds. Scrape into crock. Add remaining ingredients except for zucchini. Cook on low 6-8 hours. Microwave zucchini for 5 minutes. Stir into crock. Serve with rice.