Slow-Cooker Spanish-Style Chickpeas

Ingredients

3 15.5-oz. cans chickpeas, rinsed and drained 2 medium potatoes, peeled and diced 1 28-oz. can diced tomatoes with juice 1 medium onion, chopped 2 cloves garlic, minced 2 teaspoons paprika (smoked, sweet or hot) Salt and pepper 4 tablespoons extra-virgin olive oil 4 cups baby spinach

Preparation

1. In a large slow cooker, combine chickpeas, potatoes, tomatoes, onion, garlic, paprika and 1 tsp. salt. Stir well.

2. Cover and cook on low until potatoes are tender, 4 to 5 hours.

3. Stir in spinach, cover and cook until wilted, about 10 minutes, stirring once halfway through. Season with salt and pepper. Portion into bowls, drizzle with olive oil and serve.

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