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Slow-Cooker Spanish-Style Chickpeas

Photo: Iain Bagwell

Prep time 12 mins
Cook time 4 hrs, 10 mins
Yield

Serves 6

Ingredients

  • 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

Nutrition 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

How to Make It

  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.