Vegan Slow Cooker Stew With Chickpeas and Spinach

Give me a slow cooker and a hearty 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.

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