Minestra di Ceci

Preparation info
  • Makes:

    4–6

    Servings
    • Difficulty

      Easy

    • Ready in

      14 hr

Appears in
Fix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes

By Phyllis Pellman Good

Published 2008

  • About

Jeanette Oberholtzer Manheim, PA

Ingredients

  • 1 lb. dry chickpeas
  • 1 sprig fresh rosemary
  • 10 leave

Method

  1. Wash chickpeas. Place in slow cooker. Soak for 8 hours in full pot of water, along with rosemary, sage, and salt.
  2. Drain water. Remove herbs.
  3. Refill slow cooker with water to 1 inch above peas.
  4. Cover. Cook on Low 5 hours.
  5. Sauté garlic in olive oil in skillet until clear.
  6. Puree half of peas, along with several cups of broth