Ingredients
The following ingredients have 8 Servings
- 2 teaspoons olive oil
- 1 large yellow onion (finely chopped)
- 3 garlic cloves (minced)
- 1 1/2 teaspoons dried oregano
- 1/4 - 1/2 teaspoon red pepper flakes
- 1 28 ounce can crushed tomatoes
- 1 14 ounce can petite diced tomatoes
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 2 14 ounce each cans chickpeas, (drained and rinsed)
- 1/4 cup minced flat-leaf parsley
- salt and pepper (to taste)
- grated Parmesan cheese for serving (if desired (not vegan))
Instruction
- 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.
