Crockpot Chickpea Stew Recipe

Introduction

This comforting Crockpot Chickpea Stew is a simple and hearty meal perfect for busy days. Packed with wholesome ingredients and warm spices, it’s easy to prepare and full of flavor.

Ingredients

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 onion, chopped
• 2 carrots, diced
• 1 cup vegetable broth
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste

Instructions

1. Step 1: In the crockpot, combine chickpeas, diced tomatoes, chopped onion, diced carrots, vegetable broth, cumin, paprika, salt, and pepper. Stir well to mix all ingredients evenly.
2. Step 2: Cook on low for 4 hours until the vegetables are tender and flavors have melded. Serve warm.

Tips & Variations

• For extra depth, add a minced garlic clove or a pinch of chili flakes for heat.
• Serve over rice or with crusty bread for a more filling meal.
• Add chopped spinach or kale in the last 30 minutes of cooking for added greens.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but be sure to soak and cook the dried chickpeas fully before adding them to the crockpot to ensure they become tender.

Can this stew be frozen?

Absolutely. Freeze in portioned airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

Crockpot Chickpea Stew Recipe

Print Recipe

★★★★★

4.5 from 88 reviews

A hearty and flavorful Crockpot Chickpea Stew made with chickpeas, diced tomatoes, and vegetables, simmered slowly with aromatic spices for a comforting and nutritious meal perfect for any day.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 15 minutes
• Yield: 4 servings 1x
• Category: Soup & Stew
• Method: Slow Cooking
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables and Legumes

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 onion, chopped
• 2 carrots, diced

Liquids

• 1 cup vegetable broth

Spices

• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste

Instructions

1. Combine ingredients: In the crockpot, add the drained and rinsed chickpeas, diced tomatoes, chopped onion, diced carrots, and vegetable broth. Sprinkle in the cumin, paprika, salt, and pepper. Stir all the ingredients together thoroughly to ensure the spices and vegetables are evenly distributed.
2. Cook the stew: Cover the crockpot with its lid and set it to cook on the low setting. Let the stew simmer slowly for 4 hours to allow the flavors to meld and the vegetables to become tender.
3. Serve warm: Once cooking time is complete, give the stew a final stir and serve it warm. This stew pairs well with fresh bread or over a bed of rice for a satisfying meal.

Notes

• For a spicier version, consider adding a pinch of cayenne pepper or chili flakes.
• You can add other vegetables like bell peppers or spinach to increase the nutritional value.
• This recipe is naturally vegan and gluten-free.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Keywords: chickpea stew, crockpot recipe, vegetarian stew, easy slow cooker recipes, Mediterranean stew, healthy vegan stew