Braised Chickpeas With Mid-Summer Vegetables

Braised Chickpeas Midsummer Vegetables
Photo: Andy Lyons
Prep Time:
25 mins
Marinate Time:
12 hrs
Slow Cook Time:
8 hrs
Total Time:
20 hrs 25 mins


  • 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)


  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.

Nutrition Facts (per serving)

273 Calories
8g Fat
42g Carbs
12g Protein
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.

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