• 9 Ratings
Source: Better Homes and Gardens
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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; 8 g total fat; 1 g saturated fat; 2 g polyunsaturated fat; 4 g monounsaturated fat; 0 mg cholesterol; 716 mg sodium. 989 mg potassium; 42 g carbohydrates; 11 g fiber; 13 g sugar; 12 g protein; 0 g trans fatty acid; 5420 IU vitamin a; 37 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 1 mg vitamin b6; 157 mcg folate; 0 mcg vitamin b12; 121 mg calcium; 4 mg iron;

Reviews

9 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0