Slow cooker chickpea and vegetable stew
Slow cooker chickpea and vegetable stew uses already cooked chickpeas, so the cooking stage focuses on softening the vegetables and bringing flavors together. Dried beans cannot be substituted directly into this method.
Use a suitably sized cooker and follow its filling guidance. Chop firmer vegetables fairly small for more even cooking.
This is a mild home-kitchen stew rather than a claim of regional authenticity. Reduce or increase spice only after tasting, and check broth labels for allergens.
Sources and cooking guidance
Colorado State University Extension: safe slow-cooker handling, capacity and doneness checks.
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Składniki
4 porcje
Krok 1
Peel potatoes and carrots and cut into roughly 2 cm pieces. Remove any green potato areas. Dice onion and drain chickpeas.
Krok 2
Place vegetables, chickpeas, tomatoes, broth, oil and spices in the cooker. Stir, cover and start the selected cooking cycle promptly.
Krok 3
Cook on LOW about 6–8 hours or HIGH about 3–4 hours, depending on the appliance. Check both carrot and potato pieces are fully tender.
Krok 4
Taste and adjust salt. For a thicker texture, mash a small scoop of potatoes and chickpeas into the liquid. Serve hot.
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