Crock-Pot Spinach and Chickpea Stew
12-16 Ounces Fresh Baby Spinach Leaves
2- 15.5 Ounce Cans Chickpeas (Garbanzo Beans)
2-15 Ounce Cans Stewed Tomatoes With Garlic and Onion
3 Tablespoons Paprika
1 Teaspoon Garlic Powder
1/4 Cup Vegetable Broth or Water
- Add all ingredients to crock-pot.
- You may only want to add half the spinach at first as crock-pot will cook better if it is not overfilled.
- Cook on low for 3-4 hours adding the rest of the spinach after an hour or two.
- If you really want the spinach leaves “crisp”, they don’t need to be added until the last hour but for this recipe I like them soft.
- Stir well and serve.
This recipe has spinach which is great for fiber, low-fat, and full of anti-oxidants. Also has chickpeas which are high in fiber, low in fat and help you feel full. And tomatoes have anti-oxidants too. So eat this often enough and you should stay pretty healthy! (No promises, of course.)
For those on a vegetarian diet or just trying to eat a little healthier, this recipe is easy and delicious. You can serve it over rice, couscous or just eat it as is. I cooked this in a 6.5 quart oval crock-pot.
Linked up at Tuesdays Tidbits , Manic Monday Recipe Link Up , My Meatless Mondays and Moosewood Mondays!