Description
This Spiced Crockpot Chickpea Stew is a hearty, flavorful, and comforting dish that is perfect for meal prep or a simple dinner. Infused with the aromatic flavors of ginger, coriander, and balsamic vinegar, this stew is both savory and satisfying. With tender chickpeas, fresh spinach, and a rich tomato base, it’s a nourishing and wholesome meal that can be served as a side or as a main dish over rice.
Ingredients
3 teaspoons olive oil
2 onions, finely chopped
4 cloves garlic, finely chopped
2 tablespoons minced fresh ginger
2 teaspoons ground coriander
1 teaspoon coriander seeds
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 ½ cups coarsely chopped tomatoes (canned or fresh)
2 teaspoons balsamic vinegar
2 cans (15 oz each) chickpeas, rinsed & drained
2 cups packed fresh spinach leaves
3 tablespoons minced flat-leaf parsley
Instructions
- Heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the chopped onions and cook, stirring occasionally, until the onions begin to brown, about 10 minutes.
- Push the onions to the side of the skillet and add the remaining 1 teaspoon of olive oil. Add the garlic, ginger, ground coriander, coriander seeds, salt, and pepper to the oil. Cook for 1 minute, stirring constantly, to allow the spices to bloom.
- Stir in the coarsely chopped tomatoes and balsamic vinegar, mixing well to combine.
- Spread the rinsed chickpeas in the bottom of your crockpot (slow cooker). Pour the tomato-spice mixture over the chickpeas and stir to ensure it’s evenly distributed.
- Cover the crockpot and cook on LOW for 6 hours or on HIGH for 3 hours, until the chickpeas are tender and the flavors have melded.
- Just before serving, stir in the fresh spinach and minced parsley. Let the spinach wilt into the stew for a couple of minutes.
- Serve the stew as a side dish, or over rice for a more filling entrée.
Notes
- Feel free to add additional vegetables like carrots, bell peppers, or zucchini to the stew for extra nutrition and texture.
- For some heat, add a chopped jalapeño or a pinch of cayenne pepper to the mix.
- To make the stew creamier, stir in some coconut milk at the end of cooking for added richness.
- Prep Time: 15 minutes
- Cook Time: 3 hours on HIGH or 6 hours on LOW
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mediterranean, Vegan
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 230 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 9 g
- Protein: 9 g
- Cholesterol: 0 mg
