Description
A hearty, nutrient-rich stew made with chickpeas, tomatoes, and Middle Eastern spices, designed for easy dump-and-go slow cooking.
Ingredients
2 cans (15 oz) chickpeas, drained and rinsed
1 can (28 oz) diced tomatoes
1 cup chopped carrots
1 chopped onion
3 cloves garlic, minced
4 cups vegetable broth
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
Salt and pepper to taste
Instructions
Add chickpeas, tomatoes, carrots, onion, garlic, broth, and spices into the slow cooker.
Stir well to combine all ingredients.
Cover and cook on low for 6–7 hours or on high for 3–4 hours.
Before serving, taste and adjust seasoning as needed.
For a creamier texture, blend 1 cup of the stew and stir it back in.
Notes
Use liners for no-mess cleanup.
Add spinach at the end for extra nutrition.
Serve with naan, couscous, or rice.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Middle Eastern
Nutrition
- Calories: 280
- Fat: 4g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg
Keywords: easy slow cooker, chickpea stew, dump and go slow cooker, Moroccan stew, vegetarian slow cooker recipes