Chickpea and Potato Soup
Wash and drain dried beans. Cover with cold water by a couple of inches and allow to soak overnight.
Rinse and drain soaked beans and combine in a soup pot with onion, garlic, seasonings and stock. Add an additional 2 cups of water.
Bring to a boil, reduce heat and simmer for about an hour.
Beans will still be a bit crunchy. Add diced potatoes and simmer for another 30-45 minutes until potatoes and beans are soft.
Adjust seasonings and serve.
I make this in my rice cooker on the “slow cook” setting which keeps things at a nice low simmer. For the first part, I set the timer for 1:30 to allow time to come to a boil. When that clicks over, I add the potatoes and set for 1 hour. I start checking at 30 minutes in.
Use safe stock and seasonings for your allergies.