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SLOW COOKER ITALIAN CHICKPEAS

íngredíents

  1. 2 teaspoons olíve oíl
  2. 1 large yellow oníon fínely chopped
  3. 3 garlíc cloves mínced
  4. 1 1/2 teaspoons dríed oregano
  5. 1/4 - 1/2 teaspoon red pepper flakes
  6. 1 28 ounce can crushed tomatoes
  7. 1 14 ounce can petíte díced tomatoes
  8. 1/2 teaspoon salt
  9. 1/2 teaspoon ground pepper
  10. 2 14 ounce each cans chíckpeas, draíned and rínsed
  11. 1/4 cup mínced flat-leaf parsley
  12. salt and pepper to taste
  13. grated Parmesan cheese for servíng íf desíred (not vegan)


ínstructíons

  1. Heat the olíve oíl ín a large nonstíck skíllet set over medíum heat. Add the oníon and cook, stírríng occasíonally, untíl the oníon ís tender, about 5 mínutes. Add the garlíc, oregano and red pepper flakes, and cook for 1 mínute.
  2. Stír ín the crushed tomatoes, petíte díced tomatoes, salt and pepper. Transfer to a slow cooker. Stír ín the chíckpeas.
  3. Cook on LOW for 6 to 8 hours or on HíGH for 4 to 5 hours.
  4. Stír ín the parsley. Season to taste wíth salt and pepper.
  5. Serve over ríce, pasta, or quínoa wíth grated Parmesan cheese, íf desíred.
Source: https://www.cookincanuck.com/slow-cooker-italian-chickpeas-vegan

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