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22) Slow-Cooker Chickpea and Spinach Stew

Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 cups cooked chickpeas or two 15-oz cans, drained
  • 1 can 14.5 oz diced tomatoes
  • 4 cups fresh spinach packed
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 cup vegetable broth
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • Optional: juice of half a lemon

Method
 

  1. Sauté onion and garlic in olive oil until soft, about 5 minutes; transfer to slow cooker.
  2. Add chickpeas, tomatoes, broth, cumin, paprika, salt, and pepper. Stir to combine.
  3. Cook on low 4–5 hours or high 2–3 hours.
  4. Stir in spinach and lemon juice; cook 5–10 more minutes until spinach wilts.
  5. Taste and adjust salt or lemon before serving.