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SLOW COOKER RECIPE: Chickpea Stew

21/2-cups dried chickpeas
11/2-cups chopped onion
2-medium carrots, julienne style
1/2-tsp dried basil
1/4-tsp pepper
51/2-cups water
1lb stewing beef, cut into 1/2" cubes
11/2-tsp cooking oil
1-14oz can of tomatoes, drained and reserve juice
1-tbsp beef bouillon powder
1-tsp salt
3-tbsp all-purpose flour

Combine the first 6 ingredients in slow cooker
Brown beef quickly in hot cooking oil in a frying pan
Add to slow cooker
Cover and cook on low for 8-10 hours or on high for 4-5 hours
Add tomatoes, bouillon powder, and salt
Slowly whisk tomato juice into flour in a small bowl
Stir into slow cooker
Cover and cook on low for 2 hours or on high for 1 hour
Stir before serving

Makes 9 1/2 cups

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