The week I am getting out my slow cooker to make as many frugal and freezer friendly. The first thing I am going to put in my slow cooker is chick peas. They taste so much better than the canned ones. I am going to make enough to make chana massala and hummus.
Monday – Spanish Tortilla with Chorizo and salad – bounced from last week.
Tuesday – Roast chicken with truffled mash potatoes and sugar snap peas.
Wednesday - Chana Massala with rice
Thursday - Slow Cooker Lamb, Apricot and Olive Tagine with couscous
Friday – Pot Luck – whatever is left over.
For more menus go to OrgJunkie. Have a great week.
Steph (The Cheapskate Cook)
Feb 27, 2012 at 5:04 pm
Slow cooker lamb sounds delicious! I cook my chickpeas too instead of buying them canned. You’re right – more delicious, more frugal. Just better
(Here from MPM)
Frances
Feb 28, 2012 at 4:22 am
Do you have to soak your chickpeas before you cook in the slow cooker? How long do you cook them ? Thanks so much.
Viviana
Feb 28, 2012 at 4:47 pm
Hi Frances, chick peas in the slow cooker is super easy – 2 cups rinsed chick peas to 6 cups of water and 1 teaspoon salt – cook on high for 2-3 hours or until the desired tenderness. Warning this makes a LOT of chick peas, so many that I ended up freezing hummus.
maria@moneyprinciple
Feb 29, 2012 at 7:22 am
Frances, sorry to budge in but yes, if yoiu are using dry chickpeas you have to soak them overnight irrespective of what you are planning to do with them. Alternatively, there are cans.
Viviana
Feb 29, 2012 at 8:37 am
Sorry Maria but when you are making chick peas in the slow cooker there is no need to soak. I have done this method many times without a problem. Three hours on high in a slow cooker is equivalent to six hours on low which is similar to an overnight soak. The great Healthy Eating explains it very well.
Frances
Feb 29, 2012 at 8:49 am
Thanks for the heads up on slow cooker chick peas ! I have cooked them on top of stove. Always soaked overnight first…but happy to hear no soaking in the slow cooker.
Thanks again