Ingredients
3 cans chickpeas, rinsed and drained
2 medium potatoes, peeled and diced
1 can diced tomatoes with juice
1 medium onion, chopped
2 cloves garlic, minced
2 teaspoons paprika (smoked, sweet or hot)
Salt and pepper
4 tablespoons extra-virgin olive oil
4 cups baby spinach
Preparation
1. In a large slow cooker, combine chickpeas, potatoes, tomatoes, onion, garlic, paprika and 1 tsp. salt. Stir well.
2. Cover and cook on low until potatoes are tender, 4 to 5 hours.
3. 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.