Garbanzo Bean Stew

Garbanzo Bean Stew
3 15-ounce cans garbanzo beans (chickpeas), rinsed and drained
1 pound red-skin potatoes, cut into 3/4-inch pieces
1 14.5-ounce can diced tomatoes
3/4 cup chopped red sweet pepper (1 medium)
1/2 cup chopped onion (1 medium)
3 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
2 14-ounce cans vegetable broth
In a 5- or 6-quart slow cooker stir together garbanzo beans, potatoes, undrained tomatoes, sweet pepper, onion, garlic, cumin, paprika, and cayenne pepper. Pour vegetable broth over bean mixture in cooker. Cover and cook on low-heat setting for 9to 10 hours or on high-heat setting for 4 1/2 to 5 hours.