heat oil in 12-in ckillet over medium high heat until shimmering. add onions, carrots, garlic, and red pepper flakes and cook until vegetables are softened and lightly browned, 8-10 minutes. stir in flour and cook for 1 minute. slowly whisk in 1 cup broth, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker. stir water, chickpeas, remaining cup broth and bay leaves into slow cooker. cover and cook until chickpeas are tender, 9-11 hours on low or 5-7 hours on high. stir in zucchini, cover and cook on high until tender, 20-30 minutes. discrad bay leaves. stir in tomatoes and spinach and let sit until heated through, about 5 minutes. stir in parmesan. before serving, season with salt, pepper, additional extra-virgin olive oil and additional parmesan to taste.
|