Chickpea Stew (Slow Cooker)

Serves 6

3 c chickpeas

4-5 golden potatoes, cut into eighths

3 carrots, cut into ½” pieces

1 can diced tomatoes

1 sweet onion, diced

3 c low sodium vegetable broth

1t fresh rosemary

Salt and pepper to taste (near end of cooking)

Throw everything in the crockpot.  Cook on low all day or high half the day.  Add dark leafy greens at the end for an extra nutritional boost.  Either tear the greens into bite-sized pieces or roll a few leaves together and slice into thin ribbons (chiffonade).

Freeze leftovers to serve with whole grain pasta, over brown rice, or with another whole grain.