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Prep 15min
Total18hr45min
Servings5
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Ingredients
1
cup dried chickpeas 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
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Steps
1
Soak chickpeas in enough water to cover for at least 8 hours. Drain, discarding water.
2
In 3 1/2- to 4-quart slow cooker, mix chickpeas, 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.
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