Since the weather turned a bit chillier, it seems like I am seeing more requests for slow cooker recipes. Yesterday I made these Garbanzo beans in my 2-quart crockpot and was really happy with them. I contemplated putting them as a recipe in an upcoming cookbook. However, I think you will enjoy these now. My new cookbook coming out has a lot of slow cooker recipes perfect for the 2-quart size.
This Italian inspired dish is perfect for meatless Mondays or as a healthy side with your pasta night. I had half a cup serving last night, and it was perfect.
Makes 8 Servings (cups)
Carbs 30.1g Protein 10.9g
Ingredients
2 cups dried garbanzo beans
4 cups water
4 cloves garlic
1 tsp dried basil
2 cups fresh Spinach
1/4 tsp cayenne pepper
1 tbsp lemon Juice
1/2 cup gated parmesan cheese
Salt to taste
Directions
Place dried beans in slow cooker add water. Grate garlic and add to slow cooker along with basil. Stir. Place lid on the slow cooker and cook on high for 4 hours. Turn to low and stir in spinach. Let cook until spinach is wilted about 5 minutes. Stir in lemon juice and cayenne pepper. Place beans in a serving bowl and toss with parmesan cheese. Serve warm. Great easy recipe!!!
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