SLOW COOKER ITALIAN CHICKPEAS

íngredíents

1. 2 teaspoons olíve oíl
2. 1 large yellow oníon fínely chopped
3. 3 garlíc cloves mínced
4. 1 1/2 teaspoons dríed oregano
5. 1/4 - 1/2 teaspoon red pepper flakes
6. 1 28 ounce can crushed tomatoes
7. 1 14 ounce can petíte díced tomatoes
8. 1/2 teaspoon salt
9. 1/2 teaspoon ground pepper
10. 2 14 ounce each cans chíckpeas, draíned and rínsed
11. 1/4 cup mínced flat-leaf parsley
12. salt and pepper to taste
13. grated Parmesan cheese for servíng íf desíred (not vegan)

ínstructíons

1. Heat the olíve oíl ín a large nonstíck skíllet set over medíum heat. Add the oníon and cook, stírríng occasíonally, untíl the oníon ís tender, about 5 mínutes. Add the garlíc, oregano and red pepper flakes, and cook for 1 mínute.
2. Stír ín the crushed tomatoes, petíte díced tomatoes, salt and pepper. Transfer to a slow cooker. Stír ín the chíckpeas.
3. Cook on LOW for 6 to 8 hours or on HíGH for 4 to 5 hours.
4. Stír ín the parsley. Season to taste wíth salt and pepper.
5. Serve over ríce, pasta, or quínoa wíth grated Parmesan cheese, íf desíred.

Source: https://www.cookincanuck.com/slow-cooker-italian-chickpeas-vegan