Slow-Cooker Spanish-Style Chickpeas

Slow-Cooker Spanish-Style Chickpeas

Photo: Iain Bagwell

Serves 6

Cost per Serving:



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3 15.5-oz. cans chickpeas, rinsed and drained
2 medium potatoes, peeled and diced
1 28-oz. can diced tomatoes with juice
1 medium onion, chopped
2 cloves garlic, minced
2 teaspoons paprika (smoked, sweet or hot)
Salt and pepper
4 tablespoons extra-virgin olive oil
4 cups baby spinach


Prep: 12 Minutes
Cook: 4 Hours, 10 Minutes

1. In a large slow cooker, combine chickpeas, potatoes, tomatoes, onion, garlic, paprika and 1 tsp. salt. Stir well.

2. Cover and cook on low until potatoes are tender, 4 to 5 hours.

3. Stir in spinach, cover and cook until wilted, about 10 minutes, stirring once halfway through. Season with salt and pepper. Portion into bowls, drizzle with olive oil and serve.

Created date

May 2015

Nutritional Information

Calories 330
Fat 11 g
Satfat 1 g
Protein 11 g
Carbohydrate 49 g
Fiber 10 g
Cholesterol 0.0 mg
Sodium 758 mg