Ingredients
3 cups water2 celery ribs, chopped2 fully cooked Spanish chorizo links (3 ounces each), cut into 1/2-inch pieces1/2 cup dried chickpeas or garbanzo beans1 can (14-1/2 ounces) petite diced tomatoes, undrained1/2 cup ditalini or other small pasta1/2 teaspoon salt
Preparation
Place the water, celery, chorizo and chickpeas in a 4- or 5-qt. slow cooker. Cook, covered, on low until beans are tender, 8-10 hours. Stir in tomatoes, pasta and salt; cook, covered, on high until pasta is tender, 15-20 minutes longer.
