This is a brilliant soup for lunch or dinner -- hearty but will not induce coma.
4 tbsp extra virgin coconut oil
1 large onion finely chopped
2 cloves of garlic, finely minced
4 cups of soaked chickpeas
500 g green peas
1 1/2 cups very finely chopped red cabbage
2 cups diced celery
1 1/2 cups diced carrots
3 cups diced sweet potato
4 tsp sea salt
black pepper
1/2 tsp cumin
1/2 tsp chili powder
2 tbsp marjoram
400 ml 1 can coconut milk
500 ml tomato sauce -- I went to my freezer for this sauce
4 cups water
directions:
1. layer the ingredients into your crockpot in the order listed
2. cook for 6 hours
3. enjoy. Delicious!!!!!
We served this for lunch on the 26th when Nana and Papa visited us along with little garlic buns, and crudites with guacamole. Yum!
Is this uncooked chickpeas??
ReplyDeleteM
These are dried chickpeas that have been well covered in water and brought to a boil for 2 minutes, then allowed to sit with the heat off for at least 2 hours, if not over night. Rinse, and then cook with them. They are not cooked, and still require a fair amount of cooking time.
ReplyDeleteHope that helps!!