Vegan Slow Cooker Stew
This vegan Slow Cooker Vegetable Stew is packed with chickpeas, cauliflower, spinach, and other yummy veggies.Portion-Control Containers: 2 Green 1½ Yellow ½ Blue ½ tsp.
SERVINGS 6 approx 2 Cups each
Ingredients
- 1 tsp. olive oil
- 1 onion chopped
- 1 green bell pepper chopped
- 1 bell pepper chopped
- 2 cloves garlic coarsely chopped
- 2 cups vegetable broth
- 1 tomatoes
- 2 15- oz. chickpeas garbanzo beans, drained, rinsed
- 1 Tbsp. curry powder
- 1 Tbsp. pure maple syrup
- 1 Tbsp. ginger finely chopped
- ½ tsp. sea salt or Himalayan salt
- ½ tsp. black pepper
- 1 cayenne pepper optional
- 1 cauliflower cut into florets
- 1 spinach
- 1 cup coconut oil
Instructions
- Heat oil in medium nonstick skillet over high heat.
- Add onion and bell peppers; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
- Add garlic; cook, stirring frequently, for 1 minute.
- Place onion mixture in 3-quart slow cooker.
- 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.
- Add cauliflower. Mix well; cover. Cook on high for 1 hour.
- Add spinach and coconut milk. Mix well; cover. Cook on high for 10 minutes, or until spinach wilts.
Nutrition
Calories: 231kcalCarbohydrates: 37gProtein: 10gFat: 6gSaturated Fat: 3gSodium: 539mgPotassium: 672mgFiber: 10gSugar: 10gVitamin A: 923IUVitamin C: 90mgCalcium: 85mgIron: 4mg
Tried this recipe?Let us know how it was!
