Crockpot Vegan Chickpea and Spinach Stew
A hearty, protein-packed, slow-cooked chickpea stew with spinach, tomatoes, and warming spices. Zero effort, all flavor.
Ingredients
Base & Vegetables:
- 1 small onion diced
- 3 cloves garlic minced
- 1 cup diced tomatoes canned or fresh
- 2 cups fresh spinach roughly chopped
- 1 small carrot diced
Protein & Liquid:
- 1 can 15 oz chickpeas, drained and rinsed
- 2 cups vegetable broth
- 1 tbsp tomato paste
- ½ cup coconut milk
Seasonings & Extras:
- 1 tsp cumin
- ½ tsp smoked paprika
- ½ tsp turmeric
- ½ tsp black pepper
- ½ tsp salt adjust to taste
- ¼ tsp red pepper flakes optional
- 1 tbsp lemon juice
For Serving:
- Fresh parsley
- Crusty bread or rice
Instructions
Step 1: Prep & Load the Crockpot
- Chop onion, garlic, carrots, and spinach, then toss everything into the crockpot.
Step 2: Add the Chickpeas & Liquid
- Pour in the chickpeas, diced tomatoes, broth, tomato paste, and coconut milk.
Step 3: Spice It Up
- Stir in cumin, smoked paprika, turmeric, black pepper, salt, and red pepper flakes.
Step 4: Let the Crockpot Work Its Magic
- Cover and cook on low for 4 hours (or high for 2.5 hours) until flavors meld beautifully.
Step 5: Final Touches
- Stir in lemon juice and adjust seasoning if needed.
Step 6: Serve & Enjoy
- Top with fresh parsley, grab some bread or rice, and dig in.
Notes
Nutritional Values (Per Serving)
- Calories: 290
- Total Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 11g
Vitamins & Minerals (Per Serving)
- Iron: 35%
- Vitamin A: 50%
- Folate: 40%
- Magnesium: 20%
- Potassium: 25%
Additional Notes & Tips
- Need more protein? Toss in some tofu or extra chickpeas.
- Want extra spice? Add more red pepper flakes or a pinch of cayenne.
- Don’t like coconut milk? Swap it for cashew cream or leave it out for a brothier stew.
- Leftovers? This stew tastes even better the next day. Store in the fridge for up to 4 days.