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Slow-Cooker Mediterranean Stew
Ingredients
- 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
- Extra Virgin Olive Oil 17 oz
- Fresh basil leaves, torn if large
- 6 lemon wedges (optional)
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