Delicious and Vegan chickpea stew

One of the most dramatic changes for some, is just those meat products… so my stew recipes will start with this nutritious and vibrant option; try it and tell me what you think.


  • 1 1/2 tablespoon olive oil
  • 2 onions chopped
  • 4 cloves garlic finely chopped
  • 2 tablespoon minced fresh ginger
  • 2 teaspoon ground coriander
  • 1 teaspoon coriander seeds
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoon balsamic vinegar
  • 2 1/2 cups coarsely chopped tomatoes canned or fresh
  • 2 cans (15 oz each) chickpeas rinsed & drained
  • 2 cups packed fresh spinach leaves
  • 3 tablespoons minced flat-leaf parsley


  • Heat olive oil in a large skillet over medium heat. Add onions and cook, stirring, until the onions begin to brown, about 10 minutes.
  • Add garlic cloves, ginger, ground coriander, coriander seeds, salt, and pepper. Cook, stirring, for 1 minute.
  • Stir in the balsamic vinegar and tomatoes. 
  • 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.


Serving: 1Cup | Calories: 295.1kcal | Carbohydrates: 51.7g | Protein: 10.7g | Fat: 6.1g | Saturated Fat: 0.8g | Sodium: 987.3mg | Fiber: 11.1g | Sugar: 7.7g

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