Slow cookers are convenient for busy people. Fill it up in the morning and come home to a hot, ready, delicious meal.
Advantages to using a Crock Pot
- Longer cooking time adds more flavor and yields higher nutrient content.
- It’s rare to burn or scorch foods in a slow cooker
- Saves on a lot of dish washing several pots and pans to create a meal.
- A crock pot uses a lot less energy that the stove top or oven.
- It reduces our consumption of processed, packaged foods that are void of much nutrition and full of a variety of chemicals.
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This recipe for Crock-Pot Super Veggie Stew is an inexpensive and easy meal. And it is loaded with nutrition. Did you know that food cooked in a slow cooker retains more nutrients than when it’s cooked faster – as on the stove?
Crock-Pot Super Veggie Stew
3 cups organic low-sodium vegetable broth
2 (14 oz) cans diced tomatoes (no-salt-added)
1 cup chopped onion
1 cup chopped carrot
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried sage
1 (15 ounce) can chickpeas (no added salt) rinsed, divided
1 bunch raw spinach, stemmed and chopped (about 8 cups)
1 tablespoon lemon juice
3 tablespoons extra-virgin olive oil
Salt & pepper to taste
- Combine tomatoes, broth, onion, carrot, garlic, oregano, salt, crushed red pepper and pepper in the crock-pot (minimum of 4 qt)
- Cover and cook on Low for 6 hours.
- Measure out about 1/4 cup of the cooking liquid from the slow cooker into a small bowl.
- Add 2 tablespoons chickpeas to the liquid and mash until smooth.
- Add the mashed chickpeas, spinach, lemon juice and remaining whole chickpeas to the crock-pot. Stir to combine.
- Cover and cook on Low until the spinach is tender, about 30 minutes.