Spiced Crockpot Chickpea Stew

A chickpea stew with spinach in a light blue and white bowl.

4.74 from 15 votes

Spiced Crockpot Chickpea Stew

This spiced Crockpot Chickpea Stew is one of the first meatless meals I fell in love with. So much flavor and your kitchen will smell amazing!

Prep Time10

Cook Time4 10

Total Time4 20

Course: Entrees, Side Dishes

Cuisine: American

Keyword: Slow Cooker, Vegan, Vegetarian

Servings: Servings

Calories: 295.1kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

3 teaspoons 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 ½ cups coarsely chopped tomatoes canned or fresh
2 teaspoon 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 olive oil in a large skillet over medium heat. Add onions and cook, stirring, until the onions begin to brown, about 10 minutes.
Push the onions away from the middle of the skillet. Add the remaining 1 teaspoon olive oil. To the olive oil, add the garlic cloves, ginger, ground coriander, coriander seeds, salt, and pepper. Cook, stirring, for 1 minute.
Stir in the tomatoes and balsamic vinegar.
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.

Video

Notes

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition