Ingredients

The following ingredients have 8 Servings
  • 1 1/2 cups dried chickpeas (rinsed and soaked overnight, Optional 2 (15 ounces) cans chickpeas, drained and rinsed)
  • 1 cup carrots (chopped)
  • 3/4 cup celery (chopped)
  • 2 potatoes (medium, peeled and chopped into bite-sized pieces)
  • 1/2 cup onion (coarsely chopped)
  • 4 cups vegetable stock (low-sodium (1 quart/32 ounces))
  • 1/4 teaspoon baking soda
  • 1 tablespoon olive oil
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1/2 tablespoon rosemary sprigs (fresh, minced, or 1 teaspoon dried rosemary)
  • 2 garlic cloves (minced, or leave cloves whole, just peeled, and remove before serving)
  • 1/2 teaspoon kosher or sea salt
  • 1/4 teaspoon black pepper

Instruction

  • Rinse dried chickpeas to clean and then soak overnight, covered by at least 2 inches water in an uncovered bowl or another container in the fridge. Drain chickpeas before cooking.
  • Add all ingredients to the crockpot and cook on low for 8 to 9 hours, or on high for 3 to 4 hours. Note that if you are using canned chickpeas this recipe will be done after 6 to 8 hours on low heat. Enjoy!