Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 medium carrots, sliced into rounds
  • 2 stalks celery, chopped
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 4 cups low-sodium vegetable broth
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 bay leaf
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 3 cups chopped kale
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Place the diced onion, minced garlic, carrots, and celery into the bottom of the slow cooker.
  2. Pour in the olive oil, ensuring the vegetables are lightly coated.
  3. Add the rinsed chickpeas, crushed tomatoes, vegetable broth, oregano, smoked paprika, bay leaf, salt, and pepper.
  4. Stir gently with a wooden spoon until the ingredients are well combined.
  5. Cover with the lid and set to High for 4 hours or Low for 8 hours.
  6. Just before serving, stir in the chopped kale, fresh lemon juice, and chopped parsley.