MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Slow Cooker Chickpea, Red Pepper & Tomato Stew
Categories: Beans, Vegetables, Nuts, Chilies
     Yield: 6 servings

    45 oz Chickpeas (3 cans);
          - with liquid
    24 oz Roasted red peppers
          - (2 jars); drained,
          - fine chopped
    14 oz Can crushed or diced
          - tomatoes
     7 oz Jar sun-dried tomatoes;
          - drained, chopped, oil
          - reserved
     1    Red onion; fine chopped
     5 cl Garlic; smashed, fine
          - chopped
     1 tb Sherry or red wine vinegar;
          - more to taste
     1 tb Olive oil; more for serving
   1/2 ts Smoked paprika
          Salt & black pepper
          Red-pepper flakes; to serve
          Chopped smoked almonds; to
          - serve

 In a 6 to 8 qt slow cooker, combine the chickpeas and their liquid,
 roasted red peppers, canned tomatoes, chopped sun-dried tomatoes
 and their oil, onion, garlic, vinegar, olive oil, smoked paprika,
 1 ts kosher salt, and several generous grinds of pepper. Cook on
 low until the flavors are blended, 6 to 8 hours.

 Taste before serving and add more salt, pepper, or vinegar if
 necessary. Divide among bowls and top with a drizzle of olive oil,
 red-pepper flakes and smoked almonds.

 Recipe by Sarah DiGregorio

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

MMMMM