Slow Cooker Vegan Stew with Chickpeas & Spinach
 
Prep time
Cook time
Total time
 
A wonderful Slow Cooker Vegan Stew full of taste and colors. Perfect any time of the year.
Author:
Recipe type: Main
Cuisine: European
Serves: 6 serves
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. Vegan Slow Cooker StewAdd 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.
Nutrition Information
Serving size: 6 serves
Recipe by Slow Cooker Society at https://slowcookersociety.com/slow-cooker-vegan-stew-chickpeas-spinach/