Slow Cooker Ham Hock and Chickpea Stew
Slow Cooker Ham Hock and Chickpea Stew might be just the main course you are searching for. This recipe covers 29% of your daily requirements of vitamins and minerals. One serving contains 701 calories, 51g of protein, and 37g of fat. This recipe serves 6. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes approximately 4 hours. It is a good option if you're following a gluten free and dairy free diet. If you have salt and pepper, carrots, flat-leaf parsley, and a few other ingredients on hand, you can make it.
In a slow cooker, combine the water, ham hocks, chickpeas, carrots, bay leaves and thyme sprigs. Cover and cook on high for 1 hour and 30 minutes, stirring occasionally,
Add the potatoes, cover and cook on low for 1 hour and 45 minutes, until the chickpeas, ham hocks and potatoes are tender.
Transfer the ham hocks to a large plate. Discard the bay leaves and thyme sprigs. When the hocks are cool enough to handle, remove the meat and coarsely chop it. Return the ham to the soup. Using a paring knife, cut the carrots in the cooker into bite-size pieces.
Transfer the potatoes to a bowl and mash to a puree. Stir the mashed potatoes into the soup along with the parsley. Season with salt and pepper and serve.