Lunch: Slow-Cooker Spanish-Style Chickpeas
This recipe includes fertility superfoods such as:
Health and fertility benefits of Slow-Cooker Spanish-Style Chickpeas
Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility.
Ingredients
3 15.5-oz. cans chickpeas, rinsed and drained
2 medium potatoes, peeled and diced
1 28-oz. can diced tomatoes with juice
1 medium onion, chopped
2 cloves garlic, minced
2 teaspoons paprika (smoked, sweet or hot)
Salt and pepper
4 tablespoons extra-virgin olive oil
4 cups baby spinach
Instructions
In a large slow cooker, combine chickpeas, potatoes, tomatoes, onion, garlic, paprika and 1 tsp. salt. Stir well.
Cover and cook on low until potatoes are tender, 4 to 5 hours.
Stir in spinach, cover and cook until wilted, about 10 minutes, stirring once halfway through. Season with salt and pepper. Portion into bowls, drizzle with olive oil and serve.
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
