Ingredients

The following ingredients have 4 Servings
  • 1 lb. dried chickpeas ((often labeled garbanzo beans))
  • 1 white onion (peeled and halved)
  • 5 garlic cloves (left whole)
  • 1 tsp. fresh cracked black pepper
  • 3 bay leaves
  • 1 tsp. sea salt flakes
  • 1 tsp. ancho chili powder
  • 1 Tbsp. lime juice (or lemon juice)
  • 1/2 cup olive oil
  • 1 tsp cumin seeds
  • 4 cups water
  • 2 cups vegetable broth
  • 3 sprigs Curly parsley ((or one teaspoon dried parsely))

Instruction

  • Add chickpeas to a colander. Rinse the chickpeas under water until the water runs clear.
  • Slice onion in half.
  • Combine all ingredients except the onion, bay leaves, and parsley in the slow cooker. Place onion halves into the center. Lay parsley and bay leaves over the top.
  • Cover and set the crock pot to high. Cook for 5-6 hours.
  • Remove onions, parsley, and bay leaves and discard. Serve in bowls and season with a pinch of salt and pepper. Enjoy!