2 (14 ounce) cans no-salt-added fire-roasted diced tomatoes 3 cups low-sodium vegetable broth 1 cup coarsely chopped onion ¾ cup chopped carrot 4 cloves garlic, minced 1 teaspoon dried oregano ¾ teaspoon salt ½ teaspoon crushed red pepper ¼ teaspoon ground pepper 1 (15 ounce) can no-salt-added chickpeas, rinsed, divided 1 bunch lacinato kale, stemmed and chopped (about 8 cups) 1 tablespoon lemon juice 3 tablespoons extra-virgin olive oil Fresh basil leaves, torn if large 6 lemon wedges (Optional)
STEP-1
Combine 2 cans diced tomatoes, 3 cups broth, 1 cup onion, ¾ cup carrot, 4 cloves minced garlic, 1 teaspoon oregano, ¾ teaspoon salt, ½ teaspoon crushed red pepper and ¼ teaspoon ground black pepper in a 4-quart slow cooker.
STEP-2
Cover and cook on Low for 6 hours.
STEP-3
Measure 1/4 cup of the cooking liquid from the slow cooker into a small bowl. Add 2 tablespoons chickpeas; mash with a fork until smooth.
STEP-4
Add the mashed chickpeas, 1 bunch of kale, 1 tablespoon lemon juice and remaining whole chickpeas to the mixture in the slow cooker.
STEP-5
Stir to combine. Cover and cook on Low until the kale is tender, about 30 minutes.
STEP-6
Ladle the stew evenly into 6 bowls; drizzle with oil. Garnish with basil. Serve with lemon wedges, if desired.