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Slow Cooker Ham and Chickpea Stew

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PREP TIME
20 min
COOKING TIME
600 min
TOTAL TIME
1100 min
SERVINGS
6 servings
Lunch Dinner
Slow Cooker Ham and Chickpea Stew
Ingredients
  • 1 pound dry garbanzo beans
  • 1 meaty ham bone
  • 8 cups water
  • 10 new potatoes, halved
  • 5 carrots, chopped
  • 1/2 cup frozen corn
  • ground black pepper to taste
Instructions
1
Begin by submerging garbanzo beans in a large container, ensuring they are completely covered with several inches of cool water. Allow the beans to soak for an extended period, typically 8 hours or overnight.
2
Next, drain and rinse the beans thoroughly, then transfer them to a slow cooker. Place a ham bone on top of the beans and pour in 8 cups of water, making sure that the liquid level is several inches above the beans.
3
Proceed to cook the mixture on a low setting for 8 hours. During this time, you may notice some foam forming at the surface of the soup; simply skim it off with a spoon.
4
Once the cooking time has elapsed, remove the ham bone from the slow cooker and carefully strip as much meat as possible from the bone. Return the extracted meat to the slow cooker, discarding the ham bone in the process.
5
Add diced potatoes, carrots, and frozen corn to the slow cooker, stirring well to combine. Season with black pepper to taste.
6
Finally, cook the soup on a low setting for an additional 1 hour. After this period, switch to high heat and continue cooking for a further 1 hour.