Believe it or not, I've had a request for that spicy chickpea soup recipe (sans bugs, of course). My version is adapted from a recipe in a book that I liked, but I wanted to be able to cook it in a slow cooker/crockpot to save effort and allow easier doubling.
It's a great Lenten soup--so enjoy!
1 cup dried chickpeas (sans bugs!)
Six cups water
(Cook about four hours on "high" or as needed until softened.)
one to two T. diced onion or one T dried minced onion
2-3 cloves minced garlic
one cup fresh carrot, sliced and parboiled OR about one cup frozen carrot slices
two cups diced fresh potato OR two cups frozen diced hashbrown potatoes
1/2 tsp ground turmeric
1/2 tsp curry powder
14 oz. can diced tomatoes in juice
one cup frozen peas
salt and pepper to taste
about four to six cups of additional water or to taste
Cook an additional two hours on high.
To make it even easier, choose all the frozen vegetable options AND two cans of chickpeas, rinsed and drained; put all of it in the crockpot at the same time with about six cups of water total (add more if necessary) and cook about six hours on high.
This soup is very flexible, which is one of the reasons I love it. I've added a little corn, some frozen gumbo vegetables that included okra, and have made other substitutions on occasion. It's the combination of spices that really makes this one good.
As we head into our last few weeks of Lent, let's give thanks to God that there are so many wonderful meatless dishes out there to enjoy!