Step 1

Heat the olive oil in a large nonstick skillet set over medium heat. Add the onion and cook, stirring occasionally, until the onion is tender, about 5 minutes. Add the garlic, oregano and red pepper flakes, and cook for 1 minute.

Step 2

Stir in the crushed tomatoes, petite diced tomatoes, salt and pepper. Transfer to a slow cooker. Stir in the chickpeas.

Step 3

Cook on LOW for 6 to 8 hours or on HIGH for 4 to 5 hours.

Step 4

Stir in the parsley. Season to taste with salt and pepper.

Step 5

Serve over rice, pasta, or quinoa with grated Parmesan cheese, if desired.