This Crockpot Spiced Chickpea Stew (Vegan) is one of the first meatless meals I fell in love with. So much flavor and your kitchen will smell amazing! 295 calories and 1 Weight Watchers SP
This crockpot spiced chickpea stew is a recipe that has stood the test of time. I first made it (and shared it here) about 10 years ago. I finally decided that this delicious vegan recipe deserved a makeover on its 10 year anniversary - new photos that I could look at without cringing - and to be shared again with you.
To be honest, slow cooker chickpeas like the ones in this recipe and another favorite, Slow Cooker Italian Chickpeas, are some of my favorite vegetarian recipes (they're actually both vegan, too). Hearty, comforting, healthy and a breeze to make!
This recipe requires a little bit of sautéing to start, but the rest of the work is done in the crockpot. The chickpeas are spiced with coriander and ginger, and finished off with a couple of handfuls of fresh spinach.
WHAT YOU NEED FOR THIS CROCKPOT SPICED CHICKPEA STEW RECIPE:
These are the main components need for this recipe…
Chickpeas: I opted for the ease of canned chickpeas, but feel free to use cook a batch of dried chickpeas instead. If using canned chickpeas, drain and rinse them well before using.
Diced tomatoes: You have two options here – fresh or canned. They work equally well. If using fresh tomatoes, remove the core and chop, using the seeds and juices as well. For canned tomatoes, I recommend petite diced tomatoes, juices included.
Ground coriander: Whether you’re making spice rubs or curries, ground coriander is a great spice to have on hand. If there is an Indian market near you, you can likely find a really good deal on this spice. Otherwise, it can be purchased in most supermarkets or online.
Coriander seeds: Another one to look for at Indian markets. Sometime I see them at supermarkets. Otherwise, purchasing the seeds online is a good option.
Spinach: I use fresh spinach leaves, stems removed. The spinach is added at the end. Stir it in until wilted.
What to serve with slow cooker chickpeas:
If serving these as an entree, which is what I typically do as meatless dinner option, a bed of brown rice or quinoa work well. If you want to "up" your rice game, Toasted Brown Rice with Mushrooms or Turmeric Rice would both be fantastic options.
For grain-free accompaniments, substitute serve the chickpea stew over cauliflower rice or sautéed zucchini noodles. Sautéed Cauliflower Rice with Caramelized Onions would add a fantastic layer of flavor.
Other chickpea slow cooker recipes:
Slow Cooker Vegetable Curry with Sweet Potatoes & Chickpeas {Cookin' Canuck}
Slow Cooker Italian Chickpeas (Vegan) {Cookin' Canuck}
Crockpot Greek Chicken Soup with Garbanzos & Oregano {Kalyn's Kitchen}
Slow Cooker Turkey Chickpea Chili {Kristine's Kitchen}
Printable Recipe
Crockpot Spiced Chickpea Stew {Vegan}
Ingredients
- 1 ½ tablespoon olive oil
- 2 onions finely chopped
- 4 cloves garlic finely chopped
- 2 tablespoon minced fresh ginger
- 2 teaspoon ground coriander
- 1 teaspoon coriander seeds
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 teaspoon balsamic vinegar
- 2 ½ cups coarsely chopped tomatoes canned or fresh
- 2 cans (15 oz each) chickpeas rinsed & drained
- 2 cups packed fresh spinach leaves
- 3 tablespoons minced flat-leaf parsley
Instructions
- Heat olive oil in a large skillet over medium heat. Add onions and cook, stirring, until the onions begin to brown, about 10 minutes.
- Add garlic cloves, ginger, ground coriander, coriander seeds, salt, and pepper. Cook, stirring, for 1 minute.
- Stir in the balsamic vinegar and tomatoes.
- Spread the chickpeas in the bottom of a crockpot (slow cooker). Pour the tomato mixture over the chickpeas and stir well.
- Cover the crockpot and cook on LOW for 6 hours or on HIGH for 3 hours.
- Just before serving, stir in the spinach and parsley.
- Serve as a side dish or over rice as an entrée.
Notes
Nutrition
This recipe was first shared on October 22, 2009 and updated October 20, 2019.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
CJ Foxworth
Very Good! This one is a keeper!
I made this in the crockpot and the whole house smelled yummy! I served it on top of baked potatoes and even my marine son-in-law was full and loved it.
This makes enough for two meals - especially over a baked potato for hungry people!
Note: be sure and add the fresh spinach RIGHT before serving because it wilts very quickly.
Emma
I love chickpeas. Thanks for the recipe.
Eryn
So good! This is going to be a staple in my kitchen! Incredibly filling, wonderfully flavorful, and best of all very low cal! Love it!
Paul
This recipe is soooo good! Making it for the third time right now.
Mindy Gilbert
I made this on the stove (as I wanted it quick) & used frozen tomatoes & thin slices of green peppers (they were already frozen together). After simmering for a bout an hour I mashed the chickpeas with a fork & served with pieces of naan & crackers as a snack. My husband who doesn't care for a lot of different foods loved it!
Anna
This sounds fantastic! I'm going to make it today. Loved the description and how it made the house smell good.
Rhonda
Very tasty! I will make again. Thank you!
Tia
great post! i love c-peas.
KEL
I actually made this recipe. It was delicious as advertised. The family also loved it. We got one dinner and several lunches from this quantity. We served it over brown rice.
It is going in the permanent recipe collection. Easy, fast delicious.
Cat and Mouse
Mmmm-mmm-mm!! I am going to try this - it looks GORGEOUS! Also, I do that 'mm-mmm, yum-yum-yum-ing' a lot when eating things I enjoy. My sister laughs at how excited I get over a good dinner! Mouse x
Christie @ Honoring Health
Sounds delicious! I have actually been looking for a crockpot chickpea recipe and this totally fits the bill.
Andrea@WellnessNotes
I have been looking for interesting slow cooker meals. This sounds and looks amazing! It's going on my "must make" list.
Congrats on being in the Top 9! 🙂