Slow Cooker Ham Hock and Chickpea Stew
Ingredients
- 8 cups hot water
- 4 smoked ham hocks (2 1/2 pounds)
- 1 1/2 cups dried chickpeas, soaked overnight and drained
- 3 large carrots, cut into 2-inch lengths
- 1 medium onion, cut into 1-inch dice
- 2 bay leaves
- 2 thyme sprigs
- Three medium (6-ounce) red-skinned potatoes, peeled and quartered
- 1/2 cup chopped flat-leaf parsley
- Salt and freshly ground pepper
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