Slow-Cooker Spanish-Style Chickpeas

• Vegan
• Gluten free

• Produce

  • 4 cups Baby spinach
  • 3 15.5-oz. cans Chickpeas
  • 2 cloves Garlic
  • 1 Onion, medium
  • 2 Potatoes, medium
  • 1 28-oz. can Tomatoes, with juice

• Baking & Spices

  • 2 tsp Paprika, sweet or hot smoked
  • 1 tsp Salt and pepper

• Oils & Vinegars

  • 4 tbsp Olive oil, Extra Virgin

Found on myrecipes.com

Directions

• In a large slow cooker, combine chickpeas, potatoes, tomatoes, onion, garlic, paprika and 1 tsp. salt. Stir well. Cover and cook on low until potatoes are tender, 4 to 5 hours. 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.