This Easy Vegetarian Slow Cooker Recipes for Busy Days is a simple chickpea and veggie stew. Packed with flavor and minimal prep, it’s perfect as the best vegetarian slow cooker recipe from your crockpot recipes, offering hearty comfort for busy schedules.
Recipe Tips and Tricks
Use canned chickpeas—saves time; rinse to cut sodium. Chop veggies quick—rough cuts work; no need for perfection. Add spices upfront—infuses flavor; no extra steps. Use low heat—high rushes it; slow fits busy days. Freeze leftovers—makes future busy days even easier.
Why You’ll Love This Recipe
Get ready to breeze through busy days with a meal that’s as effortless as it is tasty with this Easy Vegetarian Slow Cooker Recipes for Busy Days—it’s the best vegetarian slow cooker recipe from your crockpot recipes lineup, making it your new go-to for a quick, hearty dinner! This chickpea and veggie stew is a lifesaver: simple ingredients like chickpeas, tomatoes, and veggies simmer into a flavorful, filling dish—all dumped in your slow cooker in minutes, letting it cook while you tackle your to-do list, delivering a warm, satisfying meal with zero stress. It’s the ultimate busy-day hack—just toss it in, let it do its thing, and come home to a cozy bowl that’s ready when you are, turning chaotic nights into a simple celebration of veggie goodness. Whether you’re juggling work, craving a no-fuss classic, or just need a dinner that waits for you, this one’s a total winner—easy, delicious, and guaranteed to make every spoonful a delightful, stress-free joy that keeps you smiling from start to finish!
Easy Vegetarian Slow Cooker Recipes for Busy Days
Simple chickpea veggie stew—slow cooker busy-day ease.
Ingredients
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 tbsp olive oil
- 1 medium onion, chopped
- 1 cup chopped carrots
- 1 can (14.5 oz) diced tomatoes
- 3 cups vegetable broth
- 1 tsp garlic powder
- 1 tsp ground cumin
- Salt and pepper to taste
Instructions
- Gear Up for a Busy-Day Win: Alright, let’s dive into this quick, hearty treat—grab your slow cooker, a cutting board, a knife, and a spoon! This veggie stew is about to make your busy day delicious. Picture that easy bowl—let’s get started with a big, excited grin lighting up our faces!
- Prep the Chickpeas: Open 1 can chickpeas—rinse and drain them quick. Imagine that hearty base ready in seconds—toss them into the slow cooker, feeling the excitement build for this no-fuss meal!
- Chop the Onion: Grab 1 medium onion—chop it rough and fast. Picture that sweet flavor simmering—add it to the slow cooker, grinning at how speedy this is!
- Add the Carrots: Chop 1 cup carrots—keep it simple, no need to be fancy. Imagine that earthy sweetness blending—toss them in, dreaming of the cozy flavor ahead!
- Layer the Tomatoes: Pour in 1 can diced tomatoes—picture that juicy tang kicking in. Imagine that hearty mix forming—give it a quick stir, feeling proud of this busy-day magic!
- Pour the Broth: Add 3 cups vegetable broth—stir gently to cover everything. Picture that savory liquid bubbling—watch it soak in, grinning at the hands-off ease coming up!
- Season It Quick: Sprinkle in 1 tsp garlic powder and 1 tsp cumin—imagine those warm spices making it pop. Add salt and pepper to taste—stir lightly, picturing that delicious stew ready soon!
- Set It to Cook: Pop the lid on—set your slow cooker to low for 6 hours or high for 3 hours. Imagine that stew cooking while you conquer your day—let it simmer, feeling excited for the easy payoff!
- Check and Adjust: When the timer’s up, lift the lid—marvel at that hearty mix! Taste and tweak salt and pepper—picture that perfect bite for your busy night. Stir gently, grinning at this effortless masterpiece!
- Serve Your Easy Treat: Ladle that gorgeous stew into bowls—admire those chickpeas and veggies steaming! Serve with bread or solo—dig in slow, savoring every tasty spoonful with a big, happy grin, feeling that slow cooker relief save your day!
Notes
- Rinse chickpeas—cuts sodium; keeps it light!
- Low heat—high can overcook veggies; slow fits busy schedules!
- Rough chops—precision’s not needed; speed is key!
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 37Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 300mgCarbohydrates 5gFiber 1gSugar 2gProtein 1g
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 are the star—1 can (15 oz, 45g carbs, 15g protein, 240 kcal) hearty and quick. Olive oil flavors—1 tbsp (13g fat, 120 kcal) subtle depth. Onion builds—1 medium (11g carbs, 40 kcal) sweet base. Carrots add—1 cup (12g carbs, 45 kcal) earthy sweetness. Diced tomatoes enrich—1 can (14.5 oz, 20g carbs, 90 kcal) juicy tang. Vegetable broth thins—3 cups (3g carbs, 15 kcal) savory liquid. Garlic powder seasons—1 tsp (1g carbs, 5 kcal) easy warmth. Cumin enhances—1 tsp (negligible macros) cozy spice.
Variations and Substitutions
Swap chickpeas with white beans—1 can (45g carbs, 15g protein), milder taste. Use avocado oil instead of olive—1 tbsp (14g fat), neutral flavor. Sub carrots with zucchini—1 cup (5g carbs), softer texture. Replace tomatoes with salsa—1 cup (15g carbs), spicier twist. Use water + bouillon for broth—3 cups (3g carbs), budget-friendly. Add frozen peas—1 cup (15g carbs), for color. Swap cumin with paprika—1 tsp (negligible macros), smoky vibe. Toss in spinach—2 cups (4g carbs), for greens.
Storage Options
Store in an airtight container in the fridge—keeps well for 4-5 days; reheat gently on stove or microwave. Freeze for up to 3 months—cool completely, store in freezer bags; thaw overnight in fridge, reheat with a splash of broth. Plastic or glass works—tomatoes may stain but flavor holds.
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