Mother Would Know

Slow Cooker Chickpea Stew

A simple slow cooker vegetarian stew – a twist on traditional Italian minestrone.

Servings	Prep Time
6	15minutes

Cook Time

330minutes

Servings	Prep Time
6	15minutes

Cook Time

330minutes

Ingredients

2cans chickpeas15 oz. each, garbanzos
6cups diced “hard” vegetablesE.g. carrots, celery, parsnips, onions, fennel, celery root
2-3cloves garlicminced
1 1/2teaspoons dried rosemary
1 1/2teaspoons dried oregano
1 1/2teaspoons dried basil
1large bay leafor 2 small bay leaves
4-6inches Parmesan or Romano cheese rindtied in cheesecloth so it is easy to remove
1-28 ouncecanounce tomatoes with their juicewhole or diced
4cups vegetable broth
1tablespoon olive oil
2cups cabbage ribbonsthinly sliced
2cups zucchinidiced or quartered and sliced
1/2teaspoon tabasco or similar hot sauce
3/4cup small pasta
Parmesan or Romano cheeseGrated or shaved for topping (optional)

Instructions

Put chickpeas, chopped hard vegetables, minced garlic, herbs, cheese rind, broth, tomatoes and olive oil into slow cooker. Stir to combine and cook on high for 4 hours.
Add the cabbage ribbons and diced or quartered and sliced zucchini, plus tabasco. Stir again and cook on high for another 45 minutes to 1 hour.
Add the pasta, stir and cook another 30-45 minutes, until the pasta is cooked.
Remove the bay leaves and cheese cloth with rind inside before serving.