1 15 oz. can chickpeas (Also known as garbanzo beans. Be careful not to buy beans with added sodium. If you’re concerned about BPA in cans, Eden Organic Garbanzo Beans are sold without added salt in BPA free cans.)
1 cup water
Directions
Place the sweet potatoes and water in your slow cooker and cook on high for 4 hours.
After 4 hours, rinse the baby spinach and place it in the slow cooker without patting it dry. Drain and rinse the chickpeas and add those as well.
Cook for an additional 2 hours on low.
The sweet potatoes should be easily mashable with a fork by now. Remove the potatoes, spinach, and chickpeas from the slow cooker and puree in a blender until you have reached the desired consistency.
Refrigerate or freeze any portions you will not be immediately serving.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=27496