Veggie Crockpot Chickpeas with Paprika Greek Yogurt
Prep time
Cook time
Total time
Loaded with a rainbow of veggies, this smoky Veggie Crockpot Chickpeas with Paprika Greek Yogurt makes an easy, no thinking required vegetarian meal. Fill the crockpot and a few hours later!
Author: Megan @ Skinny Fitaliciuos
Serves: 6
Ingredients
2 15 oz cans garbanzo beans, rinsed & drained
1 large zucchini peeled & sliced in quarters
2 small yellow zucchini peeled & sliced in quarters
1 each red, green & yellow bell pepper sliced lengthwise
2 cups sliced radishes
2 cups precut & washed cauliflower
2 cups precut & washed broccoli
½ cup red onion sliced
3 bay leaves
Toppings
½ tsp paprika
2 tbsp plain greek yogurt
Instructions
To a crockpot, add all veggies & bay leaves*
Turn crockpot to high for 4 hours & allow veggies to steam down
During the last 30 minutes of the 4 hours, add chickpeas to the crockpot
Remove bay leaves
Serve & add toppings
Notes
Makes 6 generous servings, 315 calories each *This will fill a standard crockpot completely full, but the veggies will cook down & there will be enough room to fit the chickpeas