« 80. Slow and Steady Broccoli Soup with Olive Oil | Main | 82. Money in the bank: 20-Minute Sauerkraut and Bean Soup »

March 31, 2010



This was a wonderful Easter Dinner choice. I am not a big Cinnamon fan but this was yummie. Somehow we ended up with lots o leftovers. Will get me through work tomorrow!!


If I were to cook this in a slow cooker, how might the cooking time/instructions be modified?


Hmmm... I think if you're slow-cooking, you'd probably want about 4 hours on High or 8 hours on Low to make the broth. I would pre-cook the chickpeas separately and reserve them (they do fine if just thrown in the slow cooker and left to bubble away all day on Low). You'd still need to do the onion saute on the stovetop; you could stir all that in with the additional vegetables and give it another two hours in the slow cooker, or you could finish it up on the stovetop. Either way. And slow cooking it would mean your house would smell even better all day long!

Nike Dunks

Simple is beautiful ah! Your blog is very simple! But very unique! Especially your articles so good it! It is all too real attention! But you do friends I admire you

The comments to this entry are closed.

My Photo

August 2010

Sun Mon Tue Wed Thu Fri Sat
1 2 3 4 5 6 7
8 9 10 11 12 13 14
15 16 17 18 19 20 21
22 23 24 25 26 27 28
29 30 31