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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
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