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Easy Crockpot Chickpea Stew Recipe

Crockpot Chickpea Stew

iamwinfred
This Crockpot Chickpea Stew is a hearty, protein-packed vegetarian meal that practically makes itself. Tender chickpeas, diced carrots, celery, and spinach simmer all day in a rich tomato broth seasoned with cumin, paprika, turmeric, and cinnamon. Just dump everything in your slow cooker, walk away, and come home to a deeply flavorful stew that is nourishing, budget-friendly, and satisfying enough for the whole family.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine Mediterranean
Servings 6 servings
Calories 215 kcal

Equipment

  • 6-quart slow cooker
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon For stirring
  • Can opener

Ingredients
  

Main Ingredients

  • 3 cans chickpeas 15 oz each, drained and rinsed
  • 1 can diced tomatoes 28 oz, with juices
  • 3 cups vegetable broth 720ml; low-sodium recommended
  • 3 carrots about 1.5 cups or 180g, diced into 1/2-inch pieces
  • 2 celery stalks diced
  • 1 large onion diced
  • 4 garlic cloves minced
  • 2 cups spinach about 60g, roughly chopped; add in the last 15 minutes
  • 2 tbsp tomato paste 30g
  • 2 tbsp olive oil 30ml

Spices

  • 2 tsp ground cumin
  • 2 tsp paprika
  • 1 tsp ground turmeric
  • 0.5 tsp ground cinnamon
  • salt and pepper to taste

For Serving

  • lemon wedges

Instructions
 

  • Dice the carrots, celery, and onion into even bite-sized pieces and mince the garlic finely. Roughly chop the spinach and set it aside for later.
  • Add the drained chickpeas to the bottom of your crockpot, then layer in the carrots, celery, and onion. Pour in the diced tomatoes with their juices, then add the tomato paste, all spices, vegetable broth, and olive oil. Stir well to combine.
  • Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Do not lift the lid during cooking as this releases heat and extends the cook time.
  • About 15 minutes before serving, stir in the chopped spinach and let the residual heat wilt it. Taste and adjust salt and pepper, and stir in a splash of broth if the stew looks too thick.
  • Ladle into bowls and squeeze fresh lemon juice over each serving before eating.

Notes

  • Always rinse canned chickpeas before adding them. This removes excess sodium and the thick liquid that can make the stew gummy.
  • For deeper flavor, toast the cumin, paprika, and turmeric in a dry pan for 1 to 2 minutes before adding them to the crockpot.
  • Place harder vegetables like carrots at the bottom of the crockpot where they get the most heat.
  • To thicken the stew, mash some chickpeas against the side of the pot during the last hour of cooking.
  • Add the lemon juice just before serving, not during cooking, to preserve its bright flavor.
  • To use dried chickpeas, soak 1.5 cups overnight, drain, then add with an extra cup of broth and cook on low for 8 to 10 hours.
  • Swap spinach for kale or Swiss chard. If using kale, add it at the start of cooking rather than the end.
  • Refrigerate leftovers in an airtight container for up to 5 days or freeze for up to 3 months.
  • This stew tastes even better the next day after the flavors have had time to develop overnight.
  • For an Instant Pot version, sauté the onion and garlic first, then pressure cook on high for 15 minutes with a 10-minute natural release.

Nutrition

Serving: 1ServingCalories: 215kcalCarbohydrates: 35gProtein: 10gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 580mgPotassium: 620mgFiber: 9gSugar: 7gVitamin A: 85IUVitamin C: 25mgCalcium: 8mgIron: 20mg
Keyword chickpea stew, crockpot chickpea stew, easy vegan slow cooker recipes, healthy crockpot meals, slow cooker vegetarian stew
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