Slow-Cooker Ratatouille Bean Stew Recipe

Ingredients

• 1 cup dried chickpeas or garbanzo beans, sorted, rinsed
• 1 medium onion, chopped (1/2 cup)
• 2 cloves garlic, finely chopped
• 1 can (14 oz) chicken broth
• 1 jar (4.5 oz) sliced mushrooms, drained
• 1/4 teaspoon salt
• 1 large zucchini, sliced
• 1 medium red or green bell pepper, cut into pieces
• 1 teaspoon Italian seasoning
• 1 can (14.5 oz) diced tomatoes with Italian-style herbs, undrained