Recipes and Cooking Braised Chickpeas With Mid-Summer Vegetables 4.1 (9) Add your rating & review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 25 mins Marinate Time: 12 hrs Slow Cook Time: 8 hrs Total Time: 20 hrs 25 mins Servings: 6 Jump to Nutrition Facts Ingredients 2 15-15.5 ounce cans garbanzo beans (chickpeas), rinsed and drained 2 tablespoon snipped fresh rosemary 2 tablespoon olive oil ½ teaspoon ground black pepper 2 cloves garlic, minced 2 cup cherry or grape tomatoes 2 ears fresh sweet corn, husked and cut crosswise into quarters 1 pound small new potatoes 10 - 12 small baby carrots, peeled 1 medium onion, cut into 6 to 8 wedges 2 14.5 ounce cans reduced-sodium chicken broth 4 cup packaged fresh baby spinach 8 ounce zucchini, halved lenghwise and cut into 1/4-inch slices 2 cup chopped cooked chicken (optional) Shaved Parmesan cheese (optional) Directions 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. Place undrained marinated chickpeas in a 6-quart slow cooker. Add tomatoes, corn, potatoes, carrots, and onion. Pour broth over vegetables in cooker. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Just before serving, add spinach, zucchini, and, if desired, chicken. Stir until spinach wilts. If desired, top with shaved Parmesan cheese. Serve immediately. Rate it Print Nutrition Facts (per serving) 273 Calories 8g Fat 42g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 273 % Daily Value * Total Fat 8g 10% Saturated Fat 1g 5% Sodium 716mg 31% Total Carbohydrate 42g 15% Total Sugars 13g Protein 12g Vitamin C 37.1mg 186% Calcium 121mg 9% Iron 4.2mg 23% Potassium 989mg 21% Folate, total 157.4mcg Vitamin B-12 0.1mcg Vitamin B-6 0.9mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.