Photo: Iain Bagwell
Prep Time
12 Mins
Cook Time
4 Hours 10 Mins
Serves 6

How to Make It

Step 1

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

Step 2

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

Step 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.

Ratings & Reviews


October 21, 2016
We loved this recipe.  We used smoked paprika, which really made a difference, but what really transformed the recipe was the Greek olive oil we drizzled on at the end.  Delicious!

Meh is right

October 10, 2016
Everything was undercooked and the dish was bland. I suggest a flavorful olive oil, maybe even capers and/or shredded parm. Needs salt and acidity. Cook for at least six hours....? 


January 20, 2016
I tried this recipe tonight and found it very bland. I tried adding spices at the last minute to salvage it, but it was just okay. I think I'll try another recipe in the future.