Ronnie's Chickpea Stew


  • Chickpeas
  • Vegetable stock cubes crushed x 2
  • Lemons x 3
  • Bay leaves x 3
  • Crushed garlic cloves x 2 (Optional)
  • Oregano x 1 tablespoon (Optional)
  • Salt


  1. Put 2 to 3 inches worth of dried chickpeas in your slow cooker (make sure you have room for them to expand they'll quadruple in volume)
  2. Add in a teaspoon of salt and the juice of half a lemon
  3. Cover with water using about 3 times the volume to the amount chickpeas you used
  4. Turn on the lowest setting and leave cooking over night
  5. In the morning rinse and drain the chickpeas and process in a food processor to make a delicious padding for doggie food
  6. Pour the rest of the chickpeas which are not going to the dog back into the slow cooker with the juice of the remaining lemons.
  7. Add a pinch of salt, the stock cubes the bay leaves, crushed garlic cloves and oregano and cover with boiling water using twice as much water to chickpeas.
  8. Cook on high for 8 hours topping up with water if need (check every 3 hours) alternatively leave over night on the lowest setting top up with water in the morning, continue to cook and ejoy for dinner
  9. Serve in a bowl with a squeeze of fresh lemon juice and a glug of olive oil
  10. Mop up with some ciabatta bread