Chickpea and Roasted Red Pepper Stew

From 1001 Best Slow Cooker Recipes. Serve over polenta.

• Ready In: 2 hrs 10 mins
• Serves: 4

Ingredients

• 1 (15 ounce) can chickpeas, rinsed and drained
• 1 (15 ounce) can tomato sauce
• 1 (14 ounce) can stewed tomatoes
• 1 (7 ounce) jar  roasted red peppers, drained and chopped
• 1  medium onion, chopped
• 1  garlic clove, minced
• 1  teaspoon  dried Italian seasoning
• 1  medium zucchini, cubed
•  salt and pepper
• 1  ounce parmesan cheese, grated

Directions

1. Comebine all ingredients excpet zucchini, salt, pepper and cheese in a slow cooker.
2. Cover and cook on high 2-3 hours, adding zucchini during last 30 minutes.
3. Season to taste with salt and pepper.
4. Serve topped with Parmesan cheese.