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–+ servings

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.
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SERVINGS 6 approx 2 Cups each
Course Dinner, Entree, Lunch, Main Course, Soup
Cuisine American, Americana, Vegan, Vegetarian
Servings 6 approx 2 Cups each
Calories 231 kcal

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
Keyword cauliflower, chickpea, lunch, meal prep, plant based, slow cooker, soup, spinach, stew, Veggies, veggies most
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