Slow Cooker Chickpea, Red Pepper and Tomato Stew

cooking.nytimes.com

WSH

3 (15-ounce) cans chickpeas, with liquid (or about 4½ cups cooked chickpeas and 1 cup cooking liquid)

2 (12-ounce) jars roasted red peppers, drained and finely chopped (2 cups)

1 (14-ounce) can crushed or diced tomatoes

1 (6- to 7-ounce) jar sun-dried tomatoes, drained and chopped (about 1 cup), oil reserved (about 3 tablespoons)

1 red onion, finely chopped

5 garlic cloves, smashed and finely chopped

1 tablespoon sherry vinegar or red wine vinegar, plus more to taste

1 tablespoon olive oil, plus more for serving

½ teaspoon smoked paprika

Kosher salt and black pepper

Red-pepper flakes, for serving

Chopped smoked almonds, for serving

Directions at cooking.nytimes.com

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