Vegan Slow Cooker Chickpea Vegetable Stew
Vegan Slow Cooker Chickpea Vegetable Stew- hearty and delicious, this vegan soup is loaded with chickpeas and an array of vegetables.
When I first purchased my Crock Pot I wasn’t sure how much I’d actually use it. I had always associated slow cookers with meat dishes. Once I started experimenting, I was delighted to see how many tasty, plant-based meals I could make.
Crock pot meals are so easy and satisfying, and they’re ideal for meal prep. I love that I’m able to add ingredients and later in the day I have a delicious and nutritious meal (with plenty remaining for leftovers).
Vegan Slow Cooker Chickpea Vegetable Stew
This vegetable stew takes minutes to prepare and it’s a great way to clean out your produce drawer! Feel free to add or substitute vegetables for your favorites or what you have on hand.
Ingredients needed:
Red and green bell peppers
Yellow onion
Can of chickpeas
Can of full-fat coconut milk
Low-sodium vegetable broth
Can of fire-roasted diced tomatoes
Grated fresh ginger
Carrots
Cauliflower
Baby spinach
Dice the onion and bell peppers. Add olive oil to a frying pan and cook on medium heat until the onion is translucent and the peppers are tender (5-7 minutes)
Add the onion and pepper mix to the slow cooker. Add the cauliflower, carrots, drained and rinsed chickpeas, coconut milk, diced tomatoes, vegetable broth and grated ginger to the slow cooker. Cook on low heat for 4-6 hours. Add the spinach once the soup has finished cooking and is still hot.
A piece of crusty bread is the perfect compliment to this stew.
This recipes makes approximately 4 large servings. Leftover stew can be stored in either the fridge or the freezer.
Vegan Slow Cooker Chickpea Vegetable Stew
Ingredients
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 yellon onion, diced
- 1 can fire-roasted diced tomatoes
- 1 can full fat coconut milk
- 3 carrots, chopped
- 1 small head of cauliflower, cut into florets
- 3 cups low-sodium vegetable broth
- 1 tbsp grated fresh ginger
- 2 cups baby spinach
Instructions
- Dice the onion and bell peppers. Add olive oil to a frying pan and cook on medium heat until the onion is translucuent and the peppers are tender (5-7 minutes)
- Add the onion and pepper mix to the slow cooker. Add the cauliflower, carrots, drained and rinsed chickpeas, coconut milk, diced tomatoes, vegetable broth and grated ginger to the slow cooker. Cook on low heat for 4-6 hours. Add the spinach once the soup has finished cooking and is still hot.
Looking for more Vegan Slow Cooker Recipes?
Crock Pot Creamy Vegan Tortilla Soup
Crock Pot Vegan Butternut Squash Soup
How to Make No-Knead Bread in the Instant Pot
