For Christmas my wonderful mother bought me a new recipe book for the slowcooker – Ricardo Slow Cooker Favorites. It has so many delicious sounding recipes that she also bought one for herself for Christmas. I have to say, I want to try everything in here. I have tried my hand at two and am very pleased. This Beef and Chickpea soup is delicious, and is great on cold winter days. Serve with my Simple Biscuits and enjoy!
Beef and Chickpea Soup
Prep 10 minutes to overnight (if you have to soak chickpeas)
Cook time: 6 hours on low
1 to 1 1/2 cups chickpeas (canned or dried)
1 lb beef (I used ribeye steak, roasts are also recommended, cut into bite-sized pieces)
1 onion, thinly sliced
3 cloves garlic, minced
4 cups beef broth (chicken broth can also be used)
3 tbsp tomato paste
1 tbsp soy sauce
4 cups baby spinach (fresh; adjust quantity if using frozen, and thaw and drain before adding)
salt & pepper to taste
If using dried chickpeas: soak overnight in water.
Combine all ingredients except spinach, salt, and pepper in slow cooker. Mix thoroughly to combine flavours. Cook on low for 6 hours.
Season with salt & pepper, and add spinach approx. 5 minutes before serving. Serve with biscuits or crackers, and warm up your insides!
Original found in Ricardo Slow Cooker Favorites, page 34.