Slow Cooker Ratatouille Bean Stew

 

1

cup dried chick peas or garbanzo beans, sorted, rinsed

1

medium onion, chopped (1/2 cup)

2

cloves garlic, finely chopped

1

can (14 oz) chicken broth

1

jar (4.5 oz) sliced mushrooms, drained

1/4

teaspoon salt

1

large zucchini, sliced

1

medium red or green bell pepper, cut into pieces

1

teaspoon Italian seasoning

1

can (14.5 oz) diced tomatoes with Italian-style herbs, undrained

• 1 Soak chick peas in enough water to cover for at least 8 hours. Drain, discarding water.
• 2 In 3 1/2- to 4-quart slow cooker, mix chick peas, onion, garlic, broth, mushrooms and salt.
• 3 Cover; cook on Low heat setting 10 to 12 hours.
• 4 Stir zucchini, bell pepper, Italian seasoning and tomatoes into stew. Increase heat setting to High. Cover; cook 30 to 35 minutes longer or until vegetables are tender.