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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