Made with a few changes... Used a 25 ounce can of Westbrae organic garbanzo beans rinsed and drained and 4 cups of chicken broth. Didn't have chicken thighs so used a large chicken breast instead (came out dry so will add halfway through next time or be sure to buy thighs). At the end the soup was not as thick as I like so I tossed in a pouch of TJ's frozen organic jasmine rice which warmed up quickly in the hot soup. I also found the flavor bland missing something so I sprinkled in a little True Lime which gave it a nice hint of zesty flavor.
Really good! Made this in the instant pot using the pressure cooking function after reading about the beans being under done. Sauteed onions garlic and spices added everything else and cooked on high pressure for 20 minutes. Everything came out perfect!
Love slow cooking and this hit the mark. Changes made. I added whole garlic smashed and sliced leek as the slow cooker warmed. I used fresh kale at the end instead of cilantro. I used canned Goya Chickpeas (at the end) instead of soaked. Recipe a little over seasoned. It could be cleaner. Omitted paprika. Net. This is a very soothing recipe and mellos nicely. The adjacent ad in your magazine to serve with Basmati rice was perfect. Added in the bottom of the soup bowl.
I used a pressure cooker instead of slow cooker. I cooked chick peas first in chicken broth/tomatoes and then added veggies and chicken. I used green olives and loved the acidity. I added some balsamic vinegar at finish it off and it was fantastic.
I liked this recipe but my chickpeas never fully cooked they were still crunchy. I might recommend using canned chickpeas.
Soaked chickpeas overnight, cooked 8 1/2 hours. Not even close to soft. Cooked another 4 hours, no difference. I was suspicious of putting the tomatoes in at the start, since I've had acidic ingredients prevent other types of beans from getting soft. Should have listened to my intuition. Tried to salvage something by eating one serving. Word of advice, don't eat chickpeas that are still firm. You'll regret it.
Made it as recipe called for and used High Heat/4 hour slow cooker path. I found this dish to be lacking flavor. Not looking for spicy but looking for something more memorable. Chickpeas soaked for 24 hours and came out al dente. Didn't find them undercooked but not as mushy as canned. I won't make this again without a lot of modification.
I didnt have any issues with the chickpeas though may try with hominy. I was afraid of to little flavor so I treated it with more cumin and pepper and smoked paprika. I used chicken quarters and removed the skin just prior to pulling. I liked it and had plenty of flavor for limiting salt. May try it with Italian seasoning instead next trying to have more Mediterranean taste instead of Mexican.
Made the recipe as written using bone in chicken thighs and soaking chickpeas overnight cooked 8 hours on low. Soup was flavorless and chickpeas were hard chalky little rocks.
