Slow-Cooker Spanish-Style Chickpeas

Prep Time

12 Mins

 

Cook Time

4 Hours 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

Nutritional Information

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

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.