Spanish Bean Soup with Chorizo - 2 Quarts

Ingredients

¼ pound dried chickpeas (garbanzo beans)
1 small ham hock (8-10 ounces) or leftover ham bone
6 ounces new potatoes (1- to 1½-inch size), halved or quartered
3 teaspoons olive oil, divided
6 ounces onions, chopped
¼ teaspoon saffron threads
1 garlic clove, peeled and chopped
6 cups water
6 ounces chicken or turkey chorizo, chopped (or hot sausage, crumbled, or kielbasa, chopped)

Instructions

Soak chickpeas overnight in water to cover by 3 inches. Drain and rinse. Place in ceramic pot of Cuisinart® Slow Cooker with ham hock or ham bone and potatoes. Heat 2 teaspoons oil in 12-inch Cuisinart® skillet over medium heat. Add onions; cook 2 to 3 minutes to soften. Stir in saffron and garlic. Cook 2 to 3 minutes longer.
Add onion mixture to slow cooker with 6 cups water. Cover and press the on/off button to turn the unit on. Set time to 3 hours and press High; once slow Cooker switches to Warm, set time for 6 hours and press Simmer. Slow cooker will automatically switch to Warm when cooking time has elapsed.

Heat remaining 1 teaspoon oil in skillet over medium-high heat. Brown chorizo,then drain; stir into soup. Slow cook on Low for 45 minutes. If the soup seems too thick, add some more water.

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