This time of year, I absolutely love turning to my slow cooker for dinner. It’s one of the busiest times of the year at my job, and when you add that to the stress of the holidays and the fact that it’s pitch black when I get home each evening, it’s really hard to work up the motivation to cook. I’d much rather be greeted by my slow cooker, which has been working away at a warm and cozy meal for me all day.
This hearty chickpea and farro soup is perfect for a cold, snowy day – and the leftovers make great lunches for the rest of the week.
Slow Cooker Chickpea and Farro Soup
1 cup dry chickpeas
2 carrots, peeled and cut into half-moons
1 rib celery, chopped
1 Vidalia onion, chopped
8 cups vegetable stock
1 bay leaf
1 teaspoon whole black peppercorns
1 cup farro
2 cups baby spinach
Fill a medium pot with water. Add the chickpeas and bring to a boil. Boil 15 minutes. Drain.
Add the chickpeas, carrots, celery, onion, vegetable stock, bay leaf, and peppercorns to your Hamilton Beach Set & Forget 6 Qt. Programmable Slow Cooker. Cook on high 5 hours, or until the chickpeas are soft.
Add the farro and cook another 2 hours, or until soft. Stir in the baby spinach.
Serve with freshly grated Parmesan cheese.