Chickpea and Beef Stew (crock pot)

2 1/2 cups dried chickpeas
1 1/2 cups chopped onion
2 medium carrots, julienne style
1/2 tsp dried basil
1/4 tsp pepper
5 1/2 cups water
1 lb stewing beef, cut into 1/2-inch cubes
1 1/2 tsp cooking oil
1 (14 oz) can of tomatoes, drained and reserve juice
1 tbsp beef bouillon powder
1 tsp salt
3 tbsp all purpose flour

Combine chickpeas, onion, carrots, basil, pepper, and water in slow cooker.

Brown beef quickly in hot cooking oil in a frying pan. Add to slow cooker.

Cover and cook on low for 8-10 hours or on high for 4-5 hours.

Add tomatoes, bouillon powder, and salt to beef in slow cooker.

Slowly whisk reserved tomato juice into flour in a small bowl. Stir into slow cooker.

Cover and cook on low for 2 hours or on high for 1 hour. Stir before serving.

Makes 9 1/2 cups