Tuesday, February 28, 2012

40 Meatless Meals: Slow Cooker Chickpea Stew

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.

Serves 6.

1 comment:

Mat. Emily said...

This looks like a great recipe!