12 In Food

Vegan Slow Cooker Stew With Chickpeas and Spinach

Give me a slow cooker and a heart stew on these chilly days, and I am one happy mama. This is one recipe that I go to multiple times each fall and winter. It’s super simple and my whole family will eat it, so that’s a win in my book. I love being able to throw some ingredients together in the morning and have dinner ready to go. It makes my day so much easier!

This simple recipe is packed with colorful veggies, like bell peppers, tomatoes, cauliflower, and spinach in a savory coconut curry broth. This recipe is completely vegan, which is a nice change for us every once in awhile. Although my family isn’t entirely vegan, I do try to make our diet full of plant based foods. This recipe is one of those where you won’t even realize you are eating only plant based foods, so if you are wary of that…give it a try!

Simmering the vegetable stew in a slow cooker with garlic, ginger, and spices allows the flavors to meld together for hours. The result is a very flavorful broth that takes very little work to achieve. Simply sautée the onions, pepper and garlic; then toss everything into a crock pot and enjoy the fruits…or veggies…of your labor.

The spices are one of the most important components of this Vegan Slow Cooker Stew recipe, so don’t skip those! You’ll need curry powder, fresh ginger, salt and pepper, and cayenne. You can also lessen the cayenne if needed. Coconut milk gives a creamy texture and balances out the mild heat from the cayenne powder.

If you don’t have a slow cooker at home, a big soup pot will work too. Just cook over very low heat, plan to reduce the cooking time, and watch over your stew as it bubbles away. If you’re in a hurry, it can be ready to eat after about 30 minutes, but longer cooking will intensify the flavor.

Vegan Slow Cooker Stew

 

Slow Cooker Vegetable Stew

  Serves: 6 servings, approx. 2 cups each

Ingredients

  • olive oil
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 1 medium red bell pepper, chopped
  • 2 cloves garlic, coarsely chopped
  • 2 cups low-sodium organic vegetable broth
  • 1 (14.5-oz.) can diced tomatoes, no added salt
  • 2 cans (15-oz. each) chickpeas (garbanzo beans), drained, rinsed
  • 1 Tbsp. curry powder
  • 1 Tbsp. pure maple syrup
  • 1 Tbsp. finely chopped fresh ginger
  • ½ tsp. sea salt (or Himalayan salt)
  • ½ tsp. ground black pepper
  • 1 dash ground cayenne pepper (optional)
  • 1 medium head cauliflower, cut into florets
  • 1 (10-oz.) bag raw baby spinach
  • 1 cup lite coconut milk

Instructions

  1. Heat oil in medium nonstick skillet over high heat.
  2. Add onion and bell peppers; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
  3. Add garlic; cook, stirring frequently, for 1 minute.
  4. Place onion mixture in 3-quart slow cooker.
  5. Add broth, tomatoes (with juice), chickpeas, curry powder, maple syrup, ginger, salt, black pepper, and cayenne pepper. Mix well; cover. Cook on high for 3 hours.
  6. Add cauliflower. Mix well; cover. Cook on high for 1 hour.
  7. Add spinach and coconut milk. Mix well; cover. Cook on high for 10 minutes, or until spinach wilts.

Hope you enjoy!

 

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12 Comments

  • Reply
    Harmony, Momma To Go
    March 6, 2017 at 2:36 pm

    This looks so great I’m trying to up my veggie intake!

    • Reply
      terryn
      March 7, 2017 at 6:58 am

      Hi Harmony! That is a great way to do it!

  • Reply
    Modish Taste | Vegan Slow Cooker Stew With Chickpeas and Spinach – Just A Simple Home
    August 18, 2017 at 8:06 pm

    […] Give me a slow cooker and a heart stew on these chilly days, and I am one happy mama. This is one recipe that I go to multiple times each fall and winter. It’s super simple and my whole family will […]

  • Reply
    Liz
    October 1, 2017 at 1:34 pm

    Made it when I had a cold and it was warm and comforting! Good to the last spoonful. Next time I think i would add potato (just cause I love potato) and some peas.

  • Reply
    Lori
    November 8, 2017 at 7:20 pm

    Could you substitute almond milk for the coconut milk?

    • Reply
      terryn
      November 8, 2017 at 7:42 pm

      You definitely can, although it would alter the flavor a bit.

  • Reply
    Michele H.
    November 9, 2017 at 12:30 pm

    My husband is allergic to coconut. What is a good substitute that will maintain taste?

  • Reply
    Esther
    January 1, 2018 at 1:28 pm

    Hi! If I want to add more vegetables like beans, potatoes, corn, etc. how much more broth/liquid should I add?
    Thanks again for this recipe!

    • Reply
      terryn
      January 1, 2018 at 3:41 pm

      Hi Esther! Without knowing how much more veggies you are adding, it’s hard to say. I have doubled the recipe for my family- you could do that. Instead of the chickpeas, peppers and spinach, you are adding your choice of veggies. So perhaps double the broth/coconut and add your extra veggies accordingly.

  • Reply
    Nicci
    January 14, 2018 at 8:32 pm

    Would this freeze well?

    I just made it. LOVE IT . But it alot so I’m wondering if I could freeze for quick grab and go lunches

    • Reply
      terryn
      January 15, 2018 at 10:05 am

      Hi Nicci! Honestly, I have never frozen it. With a large family, we tend to eat it within a couple days 🙂 There is nothing in it to make me think it couldn’t be frozen. Let me know how it works out if you do!

  • Reply
    10 Cozy Slow Cooker Soups and Stews to Warm Up Cold Days - Looks Like Happy
    January 17, 2018 at 6:42 pm

    […] so many flavors, you would never guess this Slow Cooker Vegetable Stew is vegan! Maple syrup combined with cayenne pepper adds a sweet heat to this flavorful dish filled […]

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