Veggie Slow Cooker Stew

This Vegan Slow Cooker Vegetable Stew is packed with chickpeas, cauliflower, spinach, and other yummy veggies.

Container Equivalents
2 Green 💚
1½ Yellow 💛
½ Blue 💙
½ tsp. 🥄

INGREDIENTS

• 1 tsp. 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 15-oz. cans chickpeas (garbanzo beans), drained, rinsed
• 1 Tbsp. curry powder
• 1 Tbsp. pure maple syrup
• 1 Tbsp. fresh ginger, finely chopped
• 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 a 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 a 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.

ENJOY!