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F&W's Marcia Kiesel credits split pea soup, one of her favorites, as the inspiration for this hearty stew. Like split peas, chickpeas need to simmer for a long time, making them great for a slow cooker. More Fantastic Soups

Marcia Kiesel
December 2010

Gallery

© Fredrika Stjärne

Recipe Summary

active:
25 mins
total:
4 hrs
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a slow cooker, combine the water, ham hocks, chickpeas, carrots, bay leaves and thyme sprigs. Cover and cook on high for 1 hour and 30 minutes, stirring occasionally, Add the potatoes, cover and cook on low for 1 hour and 45 minutes, until the chickpeas, ham hocks and potatoes are tender.

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  • Transfer the ham hocks to a large plate. Discard the bay leaves and thyme sprigs. When the hocks are cool enough to handle, remove the meat and coarsely chop it. Return the ham to the soup. Using a paring knife, cut the carrots in the cooker into bite-size pieces. Transfer the potatoes to a bowl and mash to a puree. Stir the mashed potatoes into the soup along with the parsley. Season with salt and pepper and serve.

Make Ahead

The soup can be refrigerated for up to 3 days. Reheat gently.

Suggested Pairing

Rich white Rhône blend.

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