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© Meredith Corporation. All rights reserved. Used with permission.
(4 (1 1/2 cup) servings + reserves)
In a 5- or 6-quart slow cooker, stir together garbanzo beans, potatoes, undrained tomatoes, bell pepper, onion, garlic, cumin, paprika and cayenne. Pour broth over bean mixture in cooker.
Cover and cook on Low for 9 to 10 hours or on High for 4 1/2 to 5 hours.