2 (15 oz.) cans chickpeas (garbanzo beans), drained and rinsed
1 (28 oz.) can diced tomatoes (with juice)
1 (15 oz.) can vegetable broth
1 medium cooking onion, diced
1 large potato, diced
2 cloves garlic, finely minced
2 tsp. ground cumin
1 tsp. ground coriander/cilantro
1 tsp. dried mint
1/4 tsp. salt, if needed
Sauté onion and potato in a large Dutch oven or saucepan on medium-high heat until onions are translucent, then add garlic and cook for 1 minute more. Add all other ingredients and stir. Simmer on low heat for 25 minutes until potatoes are cooked through and stew begins to thicken. Adjust spices to taste. When cool, portion amounts in freezer-proof dishes and freeze for up to one month. When reheating, thaw and heat in a Dutch oven on the stove until hot and bubbly, or in the oven on 300 degrees until heated through. Serve with flat bread or rice!
I LOVE USING THE CROCK POT FOR SOUPS! THROW EVERYTHING IN AND COOK ON LOW 5-6 HOURS – JUST REMEMBER TO ADD THE SPICES IN THE LAST HOUR OF COOKING TO KEEP THEIR FLAVORS INTACT.
NOTE: IF YOU ARE SENSITIVE TO GLUTEN, CHICK PEAS ARE NATURALLY GLUTEN FREE BUT MOST BEANS MAY HAVE TRACES OF WHEAT INGREDIENTS ADDED IN PROCESSING SO BE AWARE, DRAIN AND RINSE WELL AND WATCH FOR SYMPTOMS OF INTOLERANCE.