Slow Cooker Chatter #19

[Sair]

This is the recipe for the Tomato Chickpea Soup

* 1 cup dried garbanzo beans, OR 2 16 oz cans, drained & rinsed
* Bean cooking directions below
* 6 ripe plum tomatoes
* 2 - 3 large carrots
* 2 stalks celery
* 2 celery stalks, diced
* 2 cloves garlic
* 2 tsp cumin
* 2 tsp spicy paprika
* 2 large bay leaves
* 1 Tbsp raw cane or turbinado sugar
* 1 Tbsp tahini
* 1 tsp salt
* 1 can tomato paste
* 4 Tblsp olive oil
* 2 Tblsp dried basil, or 1/2 cup chopped fresh basil
* 2 Tblsp Braggs liquid aminos
* 2 Tbsp. minced fresh parsley or cilantro

How To Cook Garbanzo Beans*

1. Sort and clean the dried beans
2. Soak the beans in hot water for four hours, or overnight in cold water
3. Drain and rinse
4. Place in medium saucepan, cover with cold unsalted water
5. Bring to boil uncovered, boil for ten minutes, skim the foam
6. Stove Top: Cover and simmer for 2 hours
7. Pressure cooker: 9 minutes at high pressure
8. Slow cooker or crock pot (large size): After boiling and skimming the beans, cook for 6 - 8 hours covered on low.

Soup Directions:

1. Dice tomatoes, carrots and celery
2. Add to beans and bean stock with bay leaves, basil, salt, tomato paste, tahini, and sugar
3. If using canned beans, drain and rinse, then add 4 cups water and 2 veggie cubes
4. Heat olive oil on medium low
5. Peel, core and mince the garlic cloves, and brown in the oil
6. Stir the cumin and paprika into the oil and heat for five minutes
7. Add 1/2 cup hot water to the spice mixture to make a smooth paste, then transfer to the beans and veggies
8. Stovetop: Bring to boil, simmer covered for one hour
9. Crockpot: Turn heat to high, cook for 2 hours
10. Blend soup with a blender stick, or in batches in a blender
11. Add Braggs, fresh minced herb, more salt and pepper to taste
12. Sprinkle with parmesan cheese if desired
13. Serve with chunks of fresh chewy artesan bread to dip in the soup


I am not sure what the tahini or liquid aminos is. I think the aminos would be an alternative to adding meat so I am sure that can be skipped.

[Netix]

I'm pretty sure tahini is sesame seed paste or something like that. Its avail here, either in supermarkets or health food shops.

No idea what the aminos thing is????

[TheBear]

You could substitute worcester sauce for the liquid aminos, or a little bit of vegemite would do the same thing. It adds a little saltiness and depth of flavour to the aromatic herbs and spices.

Tahini is just a sesame paste, it's available in most deli's and supermarkets here.

[Sair]

Yummy, I know what is on the shopping list next weekend then. Thanks Netix and Bear!!!

Do you think it will freeze well?

[Rivlas]

I freeze my soup all the time and sometimes its nicer second time round.
I made the McCormacks tomato & onion recipe with double the sausages, which I cooked under the grill first, and found it to be quite salty so had to cook a couple of spuds in the microwave to add. Anyone else had this problem? Hope to make soup today to use up our pumpkins that we grew.

[briggsy's girl]

i've found the mccormac packets to be rather uninspiring - made them for DH, but can't stomach them myself (thankfully he will eat anything - so takes them to work with him!)

good luck with the soup - we tend to give away half a pumpkin when we cut into them (we grew qld blue, and they're rather large), use a quarter-ish for general veg cooking, and make at least 6L of soup with the other quarter.

anyone with a good vegetarian curry recipes they want to share? i don't much like the coconut type curries most of the time... needs to be something that freezes and reheats ok

[Netix]

I made a cauliflower and split pea curry last week, but not in the slow cooker. Steph and I ate a bit while it was still hot, and I froze the rest in servings, but we haven't tried reheating it yet. I have been meaning to post it out in the other section, so can do sooner rather than later if you really want it.

[briggsy's girl]

no hurry - won't be til at least Friday that i get worked up enough to do some more cookin!