Spanish Style Chickpea/Potato Soup

This soup recipe is super tasty - the paprika puts it over the top - and the potatoes in the slow cooker are so tender and soak up all the flavors!  I found in All You Magazine.

I served jalapeno bread (found in my store deli) alongside...

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

Preparation

1. In a large slow cooker, combine chickpeas, potatoes, tomatoes, onion, garlic, paprika and 1 tsp. salt. Stir well.
2. Cover and cook on low until potatoes are tender, 4 to 5 hours.
3. 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.