Slow Cooker Italian Chickpeas {Vegan}
Pull out the crockpot for these vegan Slow Cooker Italian Chickpeas. Serve over rice, pasta and quinoa. 188 calories and 0 Weight Watchers Freestyle SP
Servings: 8 Servings
Calories: 187.8kcal
Ingredients
- 2 teaspoons olive oil
- 1 large yellow onion finely chopped
- 3 garlic cloves minced
- 1 ½ teaspoons dried oregano
- ¼ - ½ teaspoon red pepper flakes
- 1 28 ounce can crushed tomatoes
- 1 14 ounce can petite diced tomatoes
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 2 14 ounce each cans chickpeas, drained and rinsed
- ¼ cup minced flat-leaf parsley
- salt and pepper to taste
- grated Parmesan cheese for serving if desired (not vegan)
Instructions
- Heat the olive oil in a large nonstick skillet set over medium heat. Add the onion and cook, stirring occasionally, until the onion is tender, about 5 minutes. Add the garlic, oregano and red pepper flakes, and cook for 1 minute.
- Stir in the crushed tomatoes, petite diced tomatoes, salt and pepper. Transfer to a slow cooker. Stir in the chickpeas.
- Cook on LOW for 6 to 8 hours or on HIGH for 4 to 5 hours.
- Stir in the parsley. Season to taste with salt and pepper.
- Serve over rice, pasta, or quinoa with grated Parmesan cheese, if desired.
Notes
Weight Watchers Points: 0 (Blue - Freestyle), 4 (Green), 0 (Purple)
Nutrition
Serving: 0.75Cup | Calories: 187.8kcal | Carbohydrates: 35.9g | Protein: 7.6g | Fat: 2.7g | Saturated Fat: 0.3g | Sodium: 701.4mg | Fiber: 7.9g | Sugar: 6.9g