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Prep time
5 minutes + 6 hours
Yield
6 Servings
Nutritioni
Ingredients

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

½ cup broth (chicken or vegetable broth) or water

2 tablespoons extra-virgin olive oil

Salt and freshly ground pepper to taste

Instructions

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.

Michele Scicolone, from “The Italian Slow Cooker”


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