Subj : Crockpot N.Y. Times - 63
To : All
From : Dave Drum
Date : Thu Apr 04 2024 03:45 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Slow Cooker Chickpea, Red Pepper & Tomato Stew
Categories: Beans, Vegetables, Nuts, Chilies
Yield: 7 servings
45 oz (3 cans) chickpeas;
- w/liquid
24 oz (2 jars) roasted red
- peppers; 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 quart 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 teaspoon 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.
By: Sarah DiGregorio
Yield: 6 to 8 servings
RECIPE FROM:
https://cooking.nytimes.com
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