Slow Cooker Mediterranean Diet Stew
With a focus on vegetables, fiber-rich legumes and healthy fats, this slow-cooker stew fits the bill for those following the Mediterranean diet. Swap out the chickpeas for white beans for a different twist, or try collards or spinach in place of the kale.
Ingredients
- 2 (14.5-ounce) cans no-salt-added fire-roasted diced tomatoes, undrained
- 3 cups low-sodium vegetable broth
- ¾ cup chopped carrot
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- ¾ teaspoon salt
- ¼ teaspoon crushed red pepper
- ¼ teaspoon ground black pepper
- 1 (15-ounce) can no-salt-added chickpeas, rinsed, divided
- 1 bunch lacinato kale, stemmed and chopped (about 8 cups)
- fresh basil leaves, torn if large, for garnish (optional)
Directions
Login to continue Reading
