Iberian Chickpea Soup (Crock Pot) - cooking recipe

Ingredients

20 ounces canned chick-peas, drained (reserve liquid)
2 onions, chopped
4 garlic cloves, minced
2 cups potatoes, diced
3 cups cabbage, chopped
1 ham bone or 1 ham hock
1 -2 cooked spanish sausage
2 bay leaves
1 pinch saffron
1 1/2 teaspoons salt
1/4 teaspoon pepper

Preparation

Combine all ingredients in a crock pot.
Pour in enough chickpea liquid to cover. Add water if there isn't enough.
Cook on high for 2 hours, then low for 5. Or automatic for 6.