Chickpeas And Ham
|Chickpeas||1 Pound, dried|
|Water||6 Cup (96 tbs)|
|Lean ham||1⁄2 Pound, cut into 0.5 inch cubes|
|Onions||2 , chopped|
|Carrots||2 , cut into 0.5 inch cubes|
|Potatoes||2 , cut into 0.5 inch cubes|
|Leek/2 scallions||1 , sliced|
|Chopped parsley||1 Tablespoon (For Garnish)|
Soak peas in water in the slow cooker overnight.
Do not drain.
Cover and cook on high 2 to 3 hours, until tender.
Drain, reserving liquid.
Add all remaining ingredients, except parsley.
Add enough reserved liquid barely to cover beans.
Cover and cook on low about 8 hours.
Serve in hot bowls garnished with parsley.