XP: If your kid likes chickpeas (recipe)

pinksweetpea2 · January 2010

I got it off of a book review on the Weight Watchers website- it is from a new book called "The Italian Slow Cooker." It was SO good.

Chickpea StewServes 6IngredientsThree 16-oz cans chickpeas, rinsed and drained5 medium carrots, sliced2 medium potatoes, peeled and chopped1 cup peeled, seeded and chopped fresh or canned tomatoes with their juice1 medium onion, chopped2 tsp chopped fresh rosemary1/2 cup chicken broth, canned chicken or vegetable broth, or water2 Tbsp olive oilSalt and freshly ground pepper to tasteInstructionsCombine all the ingredients in a large slow cooker. Cover and cook on low for 6 to 8 hours, or until the vegetables are tender. Serve hot or at room temperature.
Notes from Michele ScicoloneCanned chickpeas, potatoes, tomatoes and onion flavored with rosemary cook into a chunky vegetarian main-dish stew. This also makes a great side dish for pork or lamb.