Slow Cooker Chickpea, Red Pepper and Tomato Stew

Name: Slow Cooker Chickpea, Red Pepper and Tomato Stew
Total time: 6 min
Ingredients: 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; 1/2 teaspoon smoked paprika; Kosher salt and black pepper; Red-pepper flakes, for serving; Chopped smoked almonds, for serving

4.0

(252)

cooking.nytimes.com

Your recipes

Total: 6 hours

Servings: 7

Author : Sarah DiGregorio

chickpea roasted red pepper smoked almonds

Slow Cooker Chickpea, Red Pepper and Tomato Stew

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

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.

Step 2

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.

Top similar recipes

Curated for you