Ingredients
Instructions
- Add all ingredients to crock-pot.
- Stir.
- 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.
Notes
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.)
http://crockpotladies.com/recipe-categories/soups-stews/crockpot-spinach-chickpea-stew/
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!














This soup looks so easy to make. Chickpeas, spinach and tomatoes are a delicious and healthy combination. I can’t wait to try this in my crock-pot! :}
Thanks Carla! I really think you’ll like it. One of my faves!
This makes a great crock-pot recipe. I love that it has chick peas and can be served on rice. Maybe, I can make this, next week. I certainly want to do that.
This is being featured at My Meatless Mondays. Thanks for sharing it with us.
Thanks Chaya! It is so easy to make and I bet you could substitute other beans for the chickpeas if you wanted to change it up. But I love chickpeas. :) Thanks for hosting Meatless Mondays and stopping by CPL!
Yum! I would eat this anytime. It sounds great over couscous. Thanks for linking up at my blog hop :)