Chickpea and Roasted Red Pepper Stew |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 4 |
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From 1001 Best Slow Cooker Recipes. Serve over polenta. Ingredients:
1 (15 ounce) can chickpeas, rinsed and drained |
1 (15 ounce) can tomato sauce |
1 (14 ounce) can stewed tomatoes |
1 (7 ounce) jar roasted red peppers, drained and chopped |
1 medium onion, chopped |
1 garlic clove, minced |
1 teaspoon dried italian seasoning |
1 medium zucchini, cubed |
salt and pepper |
1 ounce parmesan cheese, grated |
Directions:
1. Comebine all ingredients excpet zucchini, salt, pepper and cheese in a slow cooker.
2. Cover and cook on high 2-3 hours, adding zucchini during last 30 minutes.
3. Season to taste with salt and pepper.
4. Serve topped with Parmesan cheese.
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