Braised Chickpeas With Mid-Summer Vegetables

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  • Makes: 6 servings
  • Prep: 25 mins
  • Marinate: 12 hrs or up to 2 days
  • Slow Cook: 8 hrs to 10 hrs (low) or 4 to 5 hours (high)

Braised Chickpeas With Mid-Summer Vegetables

Directions

  1. In a large resealable plastic bag combine garbanzo beans, rosemary, oil, pepper and garlic. Seal bag. Refrigerate for at least 12 hours or up to 2 days.
  2. Place undrained marinated chickpeas in a 6-quart slow cooker. Add tomatoes, corn, potatoes, carrots, and onion. Pour broth over vegetables in cooker.
  3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  4. Just before serving, add spinach, zucchini, and, if desired, chicken. Stir until spinach wilts. If desired, top with shaved Parmesan cheese. Serve immediately.
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Nutrition Facts (Braised Chickpeas With Mid-Summer Vegetables)

  • Per serving:
  • 273 kcal ,
  • 8 g fat
  • (1 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 0 mg chol. ,
  • 716 mg sodium ,
  • 42 g carb. ,
  • 11 g fiber ,
  • 13 g sugar ,
  • 12 g pro.
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