Description
Crockpot Chickpea Stew is a warm, comforting dish perfect for chilly evenings. This hearty stew combines tender chickpeas with vibrant vegetables, creating a flavorful experience that feels like a hug in a bowl. Packed with aromatic spices and easy to prepare, this recipe is ideal for weeknight dinners or meal prep. Let your slow cooker do the work while your home fills with the delightful scent of savory goodness.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 bell pepper (any color), diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups low-sodium vegetable broth
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp dried thyme
- 2 cups fresh spinach or kale
- 2 tbsp olive oil
Instructions
- Prepare your ingredients by chopping carrots, celery, bell pepper, and onion.
- In a skillet over medium heat, add olive oil and sauté onions and garlic until translucent.
- Transfer sautéed onions and garlic to the crockpot. Add carrots, celery, bell pepper, cumin, paprika, and thyme; stir well.
- Add chickpeas and diced tomatoes with their juices into the crockpot; gently mix.
- Pour in the vegetable broth until all ingredients are submerged.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, stir in spinach or kale until wilted.
- Serve hot with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 5g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg