Veggie Slow Cooker Stew

Veggie Slow Cooker Stew

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

Container Equivalents
2 Green ūüíö
1¬Ĺ Yellow ūüíõ
¬Ĺ Blue ūüíô
¬Ĺ tsp. ūü•Ą


  • 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
  • ¬Ĺ¬†tsp.¬†sea salt (or Himalayan salt)
  • ¬Ĺ¬†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


  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.



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