Description
A hearty and healthy Mediterranean chickpea stew made in a crockpot. Packed with protein and flavor, this dish is perfect for a nutritious meal.
Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 1/2 tsp black pepper
- 1/4 cup fresh parsley, chopped
- 1 tbsp olive oil
- Salt to taste
Instructions
- Heat olive oil in a skillet over medium heat. Sauté onion and garlic until softened.
- Add bell peppers and cook for 3-4 minutes.
- Transfer the sautéed vegetables to the crockpot.
- Add chickpeas, diced tomatoes, vegetable broth, cumin, smoked paprika, turmeric, black pepper, and salt.
- Stir well to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Before serving, stir in fresh parsley.
- Serve warm with crusty bread or over rice.
Notes
- You can add spinach or kale for extra greens.
- Adjust spices to your taste.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mediterranean