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
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”
Lynda e says: Added mixed Italian herbs
Lovely thanks
CC says: I checked “The Italian Slow Cooker” out from the library a few years ago and tried this recipe. I loved it! I used frozen carrots and dried rosemary and it still turned out very well. I have been trying to find the recipe for a long time, so I’m really happy to see it here!
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