Chickpea and Roasted Red Pepper Stew
From 1001 Best Slow Cooker Recipes. Serve over polenta.
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INGREDIENTS
Nutrition- 1
- 1(15 ounce) can tomato sauce
- 1(14 ounce) can stewed tomatoes
- 1(7 ounce) jar roasted red peppers, drained and chopped
- 1
- 1
- 1teaspoon dried Italian seasoning
- 1
- salt and pepper
- 1
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DIRECTIONS
- Comebine all ingredients excpet zucchini, salt, pepper and cheese in a slow cooker.
- Cover and cook on high 2-3 hours, adding zucchini during last 30 minutes.
- Season to taste with salt and pepper.
- Serve topped with Parmesan cheese.
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