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Spanish Bean Soup
with Chorizo
½ pound dried chickpeas (garbanzo
beans)
1 ham hock (12 ounces) or leftover
ham bone
12 ounces new potatoes (1 to 1½-
inch size), halved or quartered
3 teaspoons olive oil, divided
8 ounces onions, chopped
½ teaspoon saffron threads
2 garlic cloves, peeled and chopped
8 cups water
12 ounces chicken or turkey chorizo,
chopped (hot sausage, crumbled
or kielbasa, chopped)
Makes 12 cups
Soak chickpeas overnight in water to cover by 3 inches. Drain and rinse. Place in
ceramic pot of Cuisinart
®
Slow Cooker with ham hock or ham bone and potatoes.
Heat 2 teaspoons oil in 12-inch Cuisinart
®
skillet over medium heat. Add onions;
cook 2 to 3 minutes to soften. Stir in saffron and garlic. Cook 2 to 3 minutes lon
-
ger. Add onion mixture to slow cooker with 8 cups water.
Cover and press the on/off button to turn the unit on. Set time to 2 hours and press
High. Once time elapses set timer again for 6 hours and press Simmer; slow cooker
will automatically switch to Warm after cooking time has elapsed.
Heat remaining 1 teaspoon oil in same skillet over medium-high heat. Brown cho
-
rizo, drain; stir into soup. Slow cook on Low for 45 minutes. If the soup seems too
thick, add some more water.
Nutritional information per serving (1 cup):
Calories 103 (18% from fat) • carb. 17g • pro. 4g • fat 2g • sat. fat 0g
• chol. 0mg • sod. 12mg • calc. 40mg • fiber 6g
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