Slow Cooker Italian Chickpeas {Vegan}
yield: 8
total time: 40 minutes
Ingredients
- 2 teaspoons olive oil
- 1 yellow onion large, finely chopped
- 3 garlic cloves minced
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon red pepper flakes
- 28 ounces crushed tomatoes
- 14 ounces petite diced tomatoes
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 28 ounces chickpeas each cans, drained and rinsed
- 1/4 cup flat leaf parsley minced
- salt
- pepper
- grated Parmesan cheese for serving, if desired, not vegan
Nutrition
- Calories : 180 calories
- Carbohydrate : 33 grams
- Cholesterol : 5 milligrams
- Fat : 3 grams
- Fiber : 7 grams
- Protein : 8 grams
- Sodium : 700 milligrams
- Sugar : 1 grams
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