Categories: Vegetables

Ingredients

• 3 15.5 oz. cans chickpeas, rinsed and drained
• 2 medium potatoes, peeled and diced
• 1 26 oz. can diced tomatoes with juice
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tsp. paprika (smoked, sweet or hot)
• Salt and pepper
• 4 Tbsp. extra-virgin olive oil
• 4 cups baby spinach

Directions

1. In a large slow cooker, combine chickpeas, potatoes, tomatoes, onion, garlic, paprika and 1 tsp. salt. Stir well.
2. Cover and cook n low until potatoes are tender, 4 to 5 hours.
3. Stir in spinach, cover and cook until wilted, about 10 minutes, stirring once halfway through. Season with salt and pepper. Portion into bowls, drizzle with olive oil and serve.

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