Braised Chickpeas With Mid-Summer Vegetables
- 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.
Nutrition Facts (Braised Chickpeas With Mid-Summer Vegetables)
- Per serving:
- 273 kcal
- 8 g
- (1 g
- 2 g
- 4 g
- 0 mg
- 716 mg
- 42 g
- 11 g
- 13 g
- 12 g