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2 (14.5-ounce) cans no-salt-added fire-roasted diced tomatoes, undrained
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3 cups low-sodium vegetable broth
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¾ cup chopped carrot
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4 cloves garlic, minced
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2 teaspoons dried oregano
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¾ teaspoon salt
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¼ teaspoon crushed red pepper
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¼ teaspoon ground black pepper
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1 (15-ounce) can no-salt-added chickpeas, rinsed, divided
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1 bunch lacinato kale, stemmed and chopped (about 8 cups)
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Fresh basil leaves, torn if large, for garnish (optional)
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.
Nutrition Information
252
Calories
50g
Carbohydrates
17g
Protein
514mg
Potassium
1g
Fiber
15g
Sugar
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