Chickpea And Artichoke Stew

Posted in : Slow Cooker on by : Daphne

Ingredients:

1 eggplant chopped2 zucchini chopped1 red or green bell pepper seeded, chopped1 onion chopped3 large tomatoes chopped2 cans garbanzo beans-14 oz. each drained, rinsed1 can artichoke hearts packed in water-14 oz. drained, quartered1 Tbsp. oreganoFreshly ground black pepper to tasteSalt to tasteCrushed red pepper flakes to taste1 package egg noodles cooked

Instructions:

Add all ingredients except noodles to the crock pot and stir well. A Tbls. of tomato paste may be added for a thicker stew. Cook on low for 8 hours. Serve over the cooked noodles.