Crockpot Mediterranean Chickpea Stew
Savor Crockpot Mediterranean Chickpea Stew, a hearty vegan dish with tender chickpeas, colorful vegetables, olives, and warm spices in a fragrant tomato broth. This nourishing slow-cooker meal is packed with plant-based protein and vibrant flavors.
Why You’ll Love This Recipe
Crockpot Mediterranean Chickpea Stew is pure healthy comfort—protein-packed chickpeas and a rainbow of vegetables simmer in a richly spiced tomato broth infused with garlic, cumin, and smoked paprika for deep, satisfying flavor without meat. It’s naturally vegan, gluten-free, low-calorie, and budget-friendly, yet tastes like a cozy Mediterranean café dish. The slow cooker melds everything into a thick, aromatic stew while you’re away, perfect for meal prep, busy weeknights, or feeding a crowd. Customizable, freezer-friendly, and even better the next day—this stew will become your go-to plant-based dinner.
Recipe Tips and Tricks
- Rinse Chickpeas → Reduces sodium and prevents foam.
- Sauté Aromatics First → Optional but adds incredible depth.
- Use Fire-Roasted Tomatoes → Instant smoky flavor.
- Add Spinach Last → Keeps it bright and fresh.
- Thicken Naturally → Mash some chickpeas at the end.
- Finish with Lemon → Brightens the whole pot.
Crockpot Mediterranean Chickpea Stew
Hearty, flavorful vegan chickpea stew with Mediterranean vibes—made easy in the crockpot.
Ingredients
- ½ cup Kalamata olives, pitted
- 1 large onion, diced
- 1 red bell pepper, diced
- 1 tsp dried oregano
- 1 yellow bell pepper, diced
- 2 cans (14.5 oz) fire-roasted diced tomatoes
- 2 tbsp olive oil
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 3 cans (15 oz each) chickpeas, rinsed
- 4 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 5 oz fresh baby spinach
- Fresh parsley for garnish
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Sauté Aromatics → Heat oil; cook onion, peppers, garlic 5 minutes until soft.
- Layer Crockpot → Add sautéed veggies to slow cooker.
- Add Chickpeas → Rinse and add chickpeas.
- Pour Tomatoes → Add fire-roasted tomatoes with juice.
- Season → Sprinkle cumin, paprika, oregano, salt, pepper.
- Add Broth → Pour vegetable broth; stir gently.
- Slow Cook → Low 6–8 hours or high 3–4 hours.
- Add Olives → Stir in olives last hour.
- Wilt Spinach → Add spinach last 30 minutes.
- Finish Bright → Stir in lemon juice; garnish with parsley and serve!
Notes
- Fire-roasted tomatoes add incredible depth.
- Add spinach last to keep vibrant color.
- Leftovers thicken—add broth when reheating.
- Serve with crusty bread or over couscous.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 140Total Fat 8gSaturated Fat 1gUnsaturated Fat 7gSodium 577mgCarbohydrates 14gFiber 4gSugar 4gProtein 4g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Chickpeas → Canned for convenience; rinse well.
- Fire-Roasted Tomatoes → Adds smoky depth without effort.
- Vegetable Broth → Low-sodium to control salt.
- Onion & Garlic → Build savory base.
- Bell Peppers → Red/yellow for sweetness and color.
- Spinach → Fresh baby spinach; kale alternative.
- Olives → Kalamata for briny Mediterranean touch.
- Spices → Cumin, smoked paprika, oregano for warmth.
Variations and Substitutions
- Protein Boost → Add chicken, shrimp, or feta.
- Spicy → Red pepper flakes or harissa paste.
- Creamy → Stir in coconut milk or Greek yogurt.
- Extra Veggies → Zucchini, eggplant, or artichokes.
- Grain → Add quinoa or couscous last hour.
- Low-Sodium → No-salt tomatoes and broth.
Storage Options
- Refrigerator → Airtight container up to 5 days.
- Freezer → Freeze in portions up to 3 months.
- Reheating → Warm with splash of broth.
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