You say Po-tay-to and I say Po-tah-to, but we can still both agree that sweet peppers, Chick Peas and onions are the perfect complement to our spudsy vegetable.
Nutrition
Calories 240,Fat 1.5g,Sodium 110mg,Carbs 43g,Fiber 10g, Sugar 2g, Protein 13g
0 sat fat • 71% less sodium than the original recipe. You say Po-tay-to and I say Po-tah-to, but we can still both agree that sweet peppers, Chick Peas and onions are the perfect complement to our spudsy vegetable.
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
Directions
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.
