Active time5 minutes + 6 hours
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”
NutritionPer Serving: Calories: 393
Fat: 7 grams
Sodium: 300 milligrams
Carbohydrate: 70 grams
Protein: 14 grams
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