Prep: 15 minutes (overnight soaking needed) Cook: 4 hours (slow cooker 8-10 hours)
This is another of our old favorites, made with inexpensive pantry staples. Make it on the stove or in a slow cooker. Garbanzo beans require a long cooking time to be really tender, so plan accordingly.
- 2 cups uncooked garbanzo beans (chick peas)
- 8-10 cups water
- 2 potatoes, chunked
- 2 carrots, thickly sliced
- 2 stalks celery, thickly sliced
- 2 onions, chopped
- 1 tbsp low-sodium soy sauce (optional)
Soak the garbanzos overnight in water to cover. Drain. Place the garbanzos and 8 cups water in a large pot. Bring to a boil, reduce heat, cover and cook for 2 hours. Add remaining ingredients and cook an additional 2 hours, adding more water if necessary.
Hints: To make in a slow cooker (Crock-Pot), combine the soaked, drained beans with the remaining ingredients (use only 8 cups of water) and cook for 8-10 hours on high.