Description
A warm, hearty, and effortlessly simple vegan chickpea stew, perfect for busy weeknights.
Ingredients
Scale
- 2 cans chickpeas, drained and rinsed
- 1 can diced tomatoes
- 1 cup vegetable broth
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a crockpot, combine chickpeas, diced tomatoes, vegetable broth, onion, carrots, celery, garlic, cumin, smoked paprika, salt, and pepper.
- Stir well to combine.
- Cover and cook on low for 6–8 hours or high for 3–4 hours until the vegetables are tender.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with fresh parsley.
Notes
Use canned chickpeas for quick prep. If you prefer a thicker stew, mash some chickpeas or add quick-cooking greens in the last 15 minutes.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: crockpot, vegan, chickpea stew, healthy dinner, plant-based