Another recipe from ‘Ricardo’s Slow Cooker’, by Ricardo Larrivee – we loved it! and the frozen portions that I made up for lunches were perfect as well – enjoy!
Beef and Chickpea Soup (Slow Cooker)
2 c. dried chickpeas
2 lb. stewing beef, diced
2 to 4 T. butter AND salt and freshly ground pepper
3 big onions, thinly sliced
6 cloves of garlic, minced
6 c. good beef broth
2 T. tomato paste
1 T. harissa (or more to taste, or leave it out and add Sriracha to individual bowls)
6 c. + fresh spinach
Place the chickpeas in a large bowl, cover them with water and allow them to soak overnight – on your counter is just fine. Check them when you can, adding water as needed to make sure they’re always submerged, then rinse and drain them when you’re ready to cook.
In a large skillet, brown the beef in butter (in batches), seasoning well with salt and pepper and transferring the browned beef to the slow cooker as it’s ready. When the beef is done, use the same skillet and a bit more butter to brown the onions. When the onions are almost ready (this will take 10 to 15 minutes), add in the garlic and cook for another minute. Transfer the onion mix to the slow cooker along with the chickpeas and all of the other ingredients EXCEPT the spinach. Give it a good stir, cover and cook on LOW for 6 hours. The beans should be tender and the beef will be perfect. Stir in the spinach until it’s slightly wilted and serve it up!