Slow Cooker Chickpea, Red Pepper and Tomato Stew
"Recipe from NYT Cooking"Serves 6-8 | Prep Time 5-10 mins | Cook Time 6-8 hours
Why I Love This Recipe
A great healthy weeknight option that is super easy to make, and Vegan! My only caveat is that the recipe makes soooo much food and I got a bit sick of this after my third day of eating it. Next time I may scale back on proportions.
Ingredients You'll Need
3 (15-ounce) cans chickpeas, with liquid (or about 4 1/2 cups cooked chickpeas and 1 cup cooking liquid)
2 (12-ounce) jars roasted red peppers, drained and finely chopped (2 cups)
1 (14-ounce) can crushed or diced tomatoes
1 (6- to 7-ounce) jar sun-dried tomatoes, drained and chopped (about 1 cup), oil reserved (about 3 tablespoons)
1 red onion, finely chopped
5 garlic cloves, smashed and finely chopped
1 tablespoon sherry vinegar or red wine vinegar, plus more to taste
1 tablespoon olive oil, plus more for serving
½ teaspoon smoked paprika
Kosher salt and black pepper
Red-pepper flakes, for serving
Chopped smoked almonds, for serving (optional)
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.