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
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”