This slow cooker vegetarian dish is so easy to make. Just combine all the ingredients in the slow cooker and you can forget it for six hours. The added bonus is that it is healthy and delicious as well. The cumin and cayenne give this dish a distinct flavor and strong aroma while the apricots and raisins added sweetness to it. Overall, this dish is easy to prepare, nutritious and flavorful.
Cooking Tips for Perfect Stew
To ensure your slow cooker chickpea vegetable stew comes out perfectly every time, consider a few cooking tips. First, chop your vegetables into uniform sizes. This helps them cook evenly and ensures that every bite is delicious. If you prefer a thicker stew, mash some of the chickpeas before adding them to the slow cooker. This will create a creamier texture without needing to add any cream or additional thickeners. For an extra depth of flavor, sauté the onions and garlic in a bit of olive oil before adding them to the slow cooker. This step can elevate the dish significantly. Lastly, taste the stew about an hour before it’s done. Depending on your preferences, you might want to adjust the seasoning at this point, adding more salt, pepper, or a pinch of cayenne for additional heat.
Ingredient Notes
The ingredients in this stew are not only tasty but also packed with nutrients. Chickpeas are a fantastic source of protein and fiber, making this dish hearty and filling. When it comes to vegetables, feel free to mix and match based on what you have on hand. Carrots, potatoes, and bell peppers work well, but you can also add zucchini or spinach for extra vitamins. The dried apricots and raisins provide a unique sweetness, balancing the spices beautifully. If you can’t find apricots, consider using dried figs or dates as a substitute. For the spices, fresh ground cumin and cayenne can make a big difference in flavor. If you prefer a milder taste, reduce the cayenne or leave it out entirely. Be mindful of the salt if you’re using vegetable broth, as some brands can be quite salty.
Serving Suggestions
Serving this chickpea vegetable stew can be just as fun as making it. For a complete meal, consider pairing it with a crusty piece of bread for dipping. A warm baguette or some homemade cornbread can enhance the experience. If you want to add a bit of freshness, a side salad with a tangy vinaigrette complements the stew nicely. For those who enjoy a bit of garnish, a sprinkle of fresh parsley or cilantro on top before serving adds a pop of color and flavor. If you have leftovers, this stew can also be served over rice or quinoa, turning it into a filling bowl meal. Some people enjoy it as a filling for wraps or stuffed in pita bread, creating a portable lunch option. Don’t forget to drizzle a little olive oil on top before serving for added richness.
Frequently Asked Questions
What can I substitute for chickpeas?
If you’re not a fan of chickpeas, you could use cannellini beans or lentils as a substitute. Just keep in mind that the cooking time may vary slightly depending on what you choose.
How should I store leftovers?
Store any leftovers in an airtight container in the fridge for up to four days. If you want to keep it longer, you can freeze the stew for up to three months.
Can I prepare this stew in advance?
Absolutely, you can chop all the vegetables and combine the dry ingredients the night before. Just store them in the fridge and add everything to the slow cooker in the morning.
What can I serve with this stew?
This stew pairs wonderfully with crusty bread or over a bed of rice or quinoa for a heartier meal. A simple side salad also complements the flavors nicely.
What are common mistakes when making this stew?
One common mistake is not chopping the vegetables uniformly, which can lead to uneven cooking. Another is forgetting to taste and adjust the seasoning towards the end, which can make a big difference in flavor.
Slow Cooker Chickpea Vegetable Stew with Apricots and Raisins
Ingredients
- 1 19oz/550ml can chickpeas, drained, rinsed and drained again
- 1 14oz/398ml can diced tomatoes
- 1 14oz/398ml can tomato sauce
- 1 cup vegetable stock
- 2 tablespoons olive oil
- 1 medium onion diced
- 1 medium carrot quartered lengthwise and sliced into ¼ inch pieces
- 1 small zucchini quartered lengthwise and sliced
- 2 garlic cloves minced
- 8 to 10 dried apricots thinly sliced
- ¼ cup raisins
- 2 teaspoons grated lemon zest
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- 2 tablespoons chopped fresh cilantro or parsley
- Salt and freshly ground black pepper
Instructions
- Combine chickpeas, diced tomatoes, tomato sauce, stock, olive oil, onion, carrot, zucchini, garlic, apricots, raisins, lemon zest, cumin and cayenne in slow cooker. Cover and cook on low setting for 6 hours, or until vegetables are tender. Stir in the cilantro. Season with salt and pepper.
- Serve and enjoy!
Notes
Nutrition
That’s funny, I’ve only just done a blog on chick pea recipes and chick pea curry was in this. See the pins in HoniesKitchen on my board for these and more.
I love chick pea recipes – thanks for posting on my group board x
You’re welcome! I love chickpeas too 🙂 🙂