Slow Cooker Chickpea Stew
A simple slow cooker vegetarian stew – a twist on traditional Italian minestrone.
15 oz. each, garbanzos
diced “hard” vegetables
E.g. carrots, celery, parsnips, onions, fennel, celery root
or 2 small bay leaves
Parmesan or Romano cheese rind
tied in cheesecloth so it is easy to remove
tomatoes with their juice
whole or diced
diced or quartered and sliced
tabasco or similar hot sauce
Parmesan or Romano cheese
Grated or shaved for topping (optional)
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.