Slow-Cooker Spanish-Style Chickpeas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
5.75 cup Chickpeas (garbanzo beans) 1.75 cup Del Monte Diced Tomatoes, No Salt Added 4 cup Spinach, fresh 2 tsp Paprika 2 cup, cubes Butternut Squash 3 tbsp Olive Oil 2.5 clove Garlic
In a large slow cooker, combine chickpeas, potatoes, tomatoes, onion, garlic, paprika and 1 tsp. salt. Stir well.
Cover and cook on low until potatoes are tender, 4 to 5 hours.
Stir in spinach, cover and cook until wilted, about 10 minutes, stirring once halfway through. Season with salt and pepper. Portion into bowls, drizzle with olive oil and serve.
Serving Size: Makes 5 1.5-cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user GREG0692.
Cover and cook on low until potatoes are tender, 4 to 5 hours.
Stir in spinach, cover and cook until wilted, about 10 minutes, stirring once halfway through. Season with salt and pepper. Portion into bowls, drizzle with olive oil and serve.
Serving Size: Makes 5 1.5-cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user GREG0692.
Nutritional Info Amount Per Serving
- Calories: 460.5
- Total Fat: 11.5 g
- Cholesterol: 0.0 mg
- Sodium: 883.3 mg
- Total Carbs: 77.1 g
- Dietary Fiber: 16.8 g
- Protein: 16.0 g
Member Reviews