Slow Cooker Chickpea Stew

Gently seasoned, this hearty stew can be a side or the center of the meal. Serve it with garlicky broccoli or green beans and, if you want more zing, add a pinch of hot pepper flakes to the pot.


3 16-ounce cans chickpeas, rinsed and drained
5 medium carrots, sliced
2 medium potatoes, peeled and chopped
1 cup peeled, seeded, and chopped tomatoes (fresh or canned) with their juice
1 medium onion, chopped
2 teaspoons chopped fresh rosemary
1/2 cup chicken broth, canned chicken or vegetable broth, or water
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper to taste


1.  Combine all the ingredients in a large slow cooker. Cover and cook on low for 6 to 8 hours, or until the vegetables are tender.

2.  Serve hot or at room temperature.

Nutritional Analysis: 
Per Serving: Calories: 393, Fat: 7 grams, Sodium: 300 milligrams, Carbohydrate: 70 grams, Protein: 14 grams
6 Servings

Michele Scicolone, from "The Italian Slow Cooker"


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