Viral Dish! Chickpea Pot :: The Best Recipes

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Chickpea Pot

"Warm up during the bloodless months with this hearty chick-pea and ham dish. This recipe was discovered in an vintage recipe field and was typed word-for-word."

Ingredients :

1 pound dried chickpeas (garbanzo beans)
4 cups water
three/four pound ham hocks
1 bay leaf
half teaspoon oregano
1 pound Italian sausage links, reduce into chunks
1 huge onion, chopped
1 inexperienced bell pepper, chopped
1 clove garlic, overwhelmed
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 sprint floor black pepper

Instructions :

Prep : 20M	Cook : 6M	Ready in : 10H50M

Put chickpeas and water in a massive pot; soak beans 8 hours to overnight. Or, deliver the beans and water to a boil in a huge pot over high warmth. Once boiling, turn off the heat, cover, and let stand 1 hour.
Add ham hocks, oregano, and bay lead to the water and chickpeas; carry to a boil, area a lid on the pot, lessen warmth to medium-low, and cook at a simmer until the chickpeas are smooth, about 2 hours. Remove and discard bay leaf.
Heat a skillet over medium-excessive heat. Saute sausage chunks in warm skillet till some of the fat renders, 2 to three mins; add onion, bell pepper, and garlic and saute until gently browned, about 5 mins. Add sausage mixture to the combination within the pot in conjunction with Worcestershire sauce, salt, and pepper.
Bring the aggregate to a simmer, cover the pot, and cook till the sausage chunks are not red inside the center, about 20 minutes.

Notes :

To make this in a slow cooker, soak chickpeas; drain, reserving 1 1/2 cups of the water. Place chick-peas, water, ham hocks, bay leaf, and oregano in cooker and and cook dinner on Low until smooth, 6 to 8 hours. Add sauteed sausage combination and prepare dinner 1 hour more. Discard bay leaf.

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