Slow Cooker
Tomato-Chickpea Rice Bowls
Brown Rice with Goat Cheese
Ingredients
- 2 (8-oz) cans no-salt-added chickpeas (or use 1 [15-oz] can), drained and rinsed
- 1 (28-oz) can San Marzano whole tomatoes, undrained and diced
- 1 (14.5-oz) can low-sodium chicken broth (1¾ cups)
- 1 red onion, chopped
- 4 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp smoked paprika
- ½ tsp salt
- ½ tsp pepper
- 1 (5-oz) pkg baby spinach
Instructions
- Combine all ingredients except spinach in a 4- or 5-quart slow-cooker. Cover and cook on HIGH 5½ to 6 hours.
- Stir in spinach; cover and let stand 3 minutes or until spinach is wilted. Serve over Brown Rice with Goat Cheese recipe.
