Slow-Cooker Curried Veggie & Chickpea Stew

by Sarah

Some slow-cooker creations are so bland and awful, my husband has referred to them as “prison food.” Something to do with cooking the hell out of already not-too-flavorful ingredients, I think. But this one is different. It’s tasty and very easy – from Weight Watchers so it’s also got good nutritionals. Try serving it over brown rice, or with pre-packaged naan.

2 (16 oz.) cans chickpeas, rinsed & drained
1 (14.5 oz.) can diced tomatoes, undrained (I used Muir Glen fire roasted and they added nice flavor)
1/2 package (approx. 8 oz.) sliced frozen bell pepper

1 large yellow onion, diced
1/4 c. water
4 t. curry powder
1/2 t. salt
1/8 t. black pepper
1 (5- 6-oz.) package fresh baby spinach

Combine the first 7 ingredients in a slow cooker; stir well. Cover and cook on high 3.5 hours. Add spinach; cover and cook an additional 10 minutes or until spinach wilts. Serve immediately.

Serves 4.

(Adapted from Weight Watchers 15 Minute Recipes)