Rating: 4 stars
9 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
  • 9 Ratings
Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

prep:
25 mins
marinate:
12 hrs
slow-cook:
8 hrs
total:
20 hrs 25 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

273 calories; fat 8g; saturated fat 1g; carbohydrates 42g; mono fat 4g; poly fat 2g; insoluble fiber 11g; sugars 13g; protein 12g; vitamin a 5420.1IU; vitamin c 37.1mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 3.1mg; vitamin b6 0.9mg; folate 157.4mcg; vitamin b12 0.1mcg; sodium 716mg; potassium 989mg; calcium 121mg; iron 4.2mg.
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