Rating
5
Average: 5 (1 vote)
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”

How'd it Taste?

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5
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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