Subj : Crockpot N.Y. Times - 63
To   : All
From : Dave Drum
Date : Thu Apr 04 2024 03:45 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow Cooker Chickpea, Red Pepper & Tomato Stew
 Categories: Beans, Vegetables, Nuts, Chilies
      Yield: 7 servings
 
     45 oz (3 cans) chickpeas;
           - w/liquid
     24 oz (2 jars) roasted red
           - peppers; drained, fine
           - chopped
     14 oz Can crushed or diced
           - tomatoes
      7 oz Jar sun-dried tomatoes;
           - drained, chopped, oil
           - reserved
      1    Red onion; fine chopped
      5 cl Garlic; smashed, fine
           - chopped
      1 tb Sherry or red wine vinegar;
           - more to taste
      1 tb Olive oil; more for serving
    1/2 ts Smoked paprika
           Salt & black pepper
           Red-pepper flakes; to serve
           Chopped smoked almonds; to
           - serve
 
  In a 6 to 8 quart slow cooker, combine the chickpeas and
  their liquid, roasted red peppers, canned tomatoes,
  chopped sun-dried tomatoes and their oil, onion, garlic,
  vinegar, olive oil, smoked paprika, 1 teaspoon kosher
  salt and several generous grinds of pepper. Cook on low
  until the flavors are blended, 6 to 8 hours.
  
  Taste before serving and add more salt, pepper or
  vinegar if necessary. Divide among bowls and top with a
  drizzle of olive oil, red-pepper flakes and smoked
  almonds.
  
  By: Sarah DiGregorio
  
  Yield: 6 to 8 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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