Ingredients
3
cans (15 oz) no-salt-added organic garbanzo beans (Chick Peas), rinsed and drained
1
pound red-skin potatoes, cut into 3/4-inch pieces
1
can (14.5 oz) no-salt-added diced tomatoes
3/4
cup chopped red sweet pepper
1/2
cup chopped onion
3
cloves garlic, minced
1
teaspoon ground cumin
1/2
teaspoon paprika
1/4
teaspoon cayenne pepper
3 1/2
cups unsalted vegetable broth
Preparation
In a 5- or 6-quart slow cooker, stir together garbanzo beans, potatoes, undrained tomatoes, sweet pepper, onion, garlic, cumin, paprika, and cayenne pepper. Pour vegetable broth over bean mixture in cooker.
Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours.
