Cuisinart PSC-350 - Manual (Page 15)

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Spanish Bean Soup with Chorizo
¼ pound dried chickpeas
(garbanzo beans)
small ham hock (-0 ounces)
or leftover ham bone
ounces new potatoes (- to ½-
inch size), halved or quartered
teaspoons olive oil, divided
ounces onions, chopped
¼ teaspoon saffron threads
garlic clove, peeled and
chopped
cups water
ounces chicken or turkey
chorizo, chopped (or hot
sausage, crumbled, or kielbasa,
chopped)
Makes 8 cups
Soak chickpeas overnight in water to cover by inches. Drain and rinse. Place in
ceramic pot of Cuisinart
® Slow Cooker with ham hock or ham bone and potatoes.
Heat teaspoons oil in -inch Cuisinart ® skillet over medium heat. Add onions;
cook to minutes to soften. Stir in saffron and garlic. Cook to minutes
longer.
Add onion mixture to slow cooker with cups water. Cover and press the on/off
button to turn the unit on. Set time to hours and press High; once slow Cooker
switches to Warm, set time for hours and press Simmer. Slow cooker will
automatically switch to Warm when cooking time has elapsed.
Heat remaining teaspoon oil in skillet over medium-high heat. Brown
chorizo,then drain; stir into soup. Slow cook on Low for minutes. If the soup
seems too thick, add some more water.
Nutritional information per serving (1 cup):
Calories 103 (18% from fat) • carb. 17g • pro. 4g • fat 2g • sat. fat 0g
• chol. 0mg • sod. 12mg • calc. 40mg • fiber 6g
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