Your New Favourite Slow-Cooker Chickpea Stew
Are you in the mood for a meal that is both super easy to prepare and incredibly comforting? You only need to look at this Slow-Cooker Chickpea Stew. It's the ideal "set it and forget it" dish, ideal for hectic days. An enticing aroma will fill your kitchen as the stew simmers slowly, offering a filling, nutritious, and incredibly delightful vegan supper. This one-pot marvel from your friends at Sharp Blades will become a staple in your meal rotation because it's full of protein, fibre, and colourful vegetables.
Ingredients:
2 cans (15 oz each) chickpeas, rinsed and drained
1 large yellow onion, diced
3 carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, undrained
4 cups vegetable broth
2 tsp smoked paprika
1 tsp ground cumin
1/2 tsp dried thyme
1/4 tsp red pepper flakes (optional, for heat)
2 bay leaves
1 bunch kale or spinach, stems removed and chopped
Salt and black pepper to taste
2 tbsp olive oil (for sautéing, optional)
Fresh parsley, for garnish
Essential Utensils:
A 6-quart or larger Slow Cooker
A sharp chef's knife (like the ones from Sharp Blades!)
A sturdy cutting board
A measuring cup and spoons
A skillet (optional, for enhanced flavor)
Preparation Time:
Prep Time: 15 minutes
Cook Time: 6-8 hours on Low or 3-4 hours on High
Total Time: 6-8 hours 15 minutes
Detailed Instructions for Preparation
Get the vegetables ready:
Chop the celery and carrots, mince the garlic, and finely dice the onion using a sturdy, sharp chef's knife. The greatest texture and even cooking are ensured by properly chopped ingredients.
Sauté for Depth (Optional but Suggested):
Heat the olive oil in a skillet over medium heat for a deeper flavour base. Sauté the celery, onion, and carrots for five to seven minutes, or until they are tender. Add the garlic and sauté until fragrant, about 1 more minute. The natural sugars in the veggies are released in this stage.
Combine in the Slow Cooker:
Add all of the raw vegetables (or the sautéed vegetables if step 2 is skipped) to the slow cooker. Add the chopped tomatoes, vegetable broth, smoked paprika, cumin, thyme, red pepper flakes, bay leaves, and rinsed chickpeas. Mix everything thoroughly to incorporate.
Slow simmer to Perfection:
Cover and simmer for 6–8 hours on Low or 3–4 hours on High. When the flavours have blended harmoniously and the veggies are soft, the stew is ready.
Finish with Greens:
Add the chopped spinach or kale about half an hour before serving. As a result, the greens wilt flawlessly without getting mushy.
Add seasoning and serve:
Take out the bay leaves. Add a liberal amount of salt and black pepper to taste. Pour the stew into dishes, sprinkle some fresh parsley on top, and savour!
Detailed Nutritional Information (Per Serving)
Calories: 285
Carbs: 48g
Protein: 12g
Fat: 6g
Fiber: 14g
Sugar: 12g
Note: Nutritional information is an estimate and may vary based on specific ingredients used.
A Chef's Advice for the Ideal Stew:
Don't forget to sauté your celery, onions, and carrots before putting them in the slow cooker for an even stronger, caramelised flavour. Simmering alone cannot produce the fundamental depth of flavour that is created by this straightforward additional step, called the Maillard reaction. Serve your stew with a fresh bread slice for dipping!
We hope you love this recipe! For more kitchen inspiration and the sharpest tools to make cooking a joy, explore the collection at Sharp Blades.
