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Directions:
- Rinse the garbanzo beans; place in a large saucepan. Add enough water to cover the beans by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
- Place chicken and beans in a 3 1/2 to 5-quart slow cooker. Add carrots, celery, onion, dried marjoram and thyme (if using), bouillon granules, salt, and pepper. Pour water over all.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove the chicken; cool slightly. Cut meat into bite-size pieces. Return to cooker. Add the spinach and, if using, the fresh marjoram and thyme. Let stand 5 minutes before serving.
Nutrition Facts per serving: 205 cal., 4 g total fat (1 g sat. fat), 40 mg chol., 625 mg sodium, 23 g carb., 9 g fiber, 20 g pro.
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