Slow Cooker Chickpea Stew

 

MAIN DISH

 

Total Time: 6 hrs, 15 mins

Prep Time: 15 mins

Cook Time: 6 hrs

Yield: 6 servings

Dish Size: 6- or 8-Quart Slow Cooker

 

 

INGREDIENTS

 

  • 2 Tbsp olive oil
  • 1 large red onion, finely chopped
  • 6 cloves garlic, finely chopped
  • 3 15-ounce cans chickpeas, undrained
  • 2 12-ounce jars roasted red peppers
  • 1 14-ounce can fire roasted diced tomatoes
  • 1 (6-7 ounce) jar sundried tomatoes
  • ¼ cup red wine vinegar
  • 1 tsp paprika
  • kosher salt & pepper
  • 1 large bag baby spinach

  

Directions

 

  1. In a sauté pan with olive oil, sauté chopped onions and garlic 3-5 minutes, just until softened.
  2. In a 6- or 8-quart slow cooker, combine all ingredients except spinach.
  3. Cook on low 6-8 hours until flavors are all blended.
  4. Just before serving, stir in baby spinach until wilted.
  5. Serve in bowls with a drizzle of good olive oil and grilled or toasted flatbread on the side.