MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow Cooker Chickpea, Red Pepper & Tomato Stew
 Categories: Beans, Vegetables, Nuts, Chilies
      Yield: 6 servings
 
     45 oz Chickpeas (3 cans);
           - with liquid
     24 oz Roasted red peppers
           - (2 jars); drained,
           - fine chopped
     14 oz Can crushed or diced
           - tomatoes
      7 oz Jar sun-dried tomatoes;
           - drained, chopped, oil
           - reserved
      1    Red onion; fine chopped
      5 cl Garlic; smashed, fine
           - chopped
      1 tb Sherry or red wine vinegar;
           - more to taste
      1 tb Olive oil; more for serving
    1/2 ts Smoked paprika
           Salt & black pepper
           Red-pepper flakes; to serve
           Chopped smoked almonds; to
           - serve
 
  In a 6 to 8 qt slow cooker, combine the chickpeas and their liquid,
  roasted red peppers, canned tomatoes, chopped sun-dried tomatoes
  and their oil, onion, garlic, vinegar, olive oil, smoked paprika,
  1 ts kosher salt, and several generous grinds of pepper. Cook on
  low until the flavors are blended, 6 to 8 hours.
  
  Taste before serving and add more salt, pepper, or vinegar if
  necessary. Divide among bowls and top with a drizzle of olive oil,
  red-pepper flakes and smoked almonds.
  
  Recipe by Sarah DiGregorio
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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