Slow-cooker Spanish chickpea soup (Cocido de garbanzos) from EatingWell Magazine, Jan/Feb 2015 (page 78) by Bruce Aidells

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Chickpeas soak 12 to 24 hours.

  • dinnermints on January 10, 2015

    This was a little bit too much food for a 6qt slow-cooker. That is, it fit in there, but when I added the cabbage, the soup was at the very top of the slow-cooker, and apparently the most one should fill it is one inch from the top. The beans didn't cook all that evenly - maybe use 3/4 lb next time. I'd also try 6 hours on low instead of 4 hours on high. All that being said, the flavor was very good, and my guests loved it.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.