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Crockpot Chickpea Stew

This Crockpot Chickpea Stew is a hearty, comforting dish that uses slow cooking to transform simple pantry ingredients into a thick, velvety stew. Featuring tender chickpeas, ripe tomatoes, and aromatic spices, it develops rich, smoky flavors with a cozy, rustic appeal. The final dish has a thick, stew-like consistency with a vibrant, inviting appearance.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 4
Course: Main Course
Cuisine: Global
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can (15 oz) canned chickpeas drained and rinsed
  • 1 can (14 oz) crushed tomatoes for a bright, tangy base
  • 1 medium onion finely diced
  • 3 cloves garlic minced
  • 2 carrots sliced into rounds
  • 4 cups vegetable broth adds savory depth
  • 1 tsp smoked paprika for smoky aroma
  • 1 tsp cumin adds earthiness
  • a handful fresh spinach roughly chopped, if using fresh
  • to taste salt and pepper
  • 2 tbsp olive oil for sautéing

Equipment

  • 6-quart slow cooker
  • Sharp knife
  • Cutting board
  • Wooden spoon
  • Measuring cup

Method
 

  1. Gather your slow cooker, a sharp knife, a cutting board, a wooden spoon, and a measuring cup. Rinse and drain the chickpeas, then chop the onion into small, even dice.
  2. In a skillet over medium heat, warm the olive oil until it shimmers and begins to gently sizzle. Add the diced onion and cook, stirring occasionally, until it becomes translucent and fragrant, about 5 minutes.
  3. Add the minced garlic to the skillet and cook for about 30 seconds until fragrant, stirring constantly to prevent burning. Then, transfer the sautéed onion and garlic to your slow cooker.
  4. To the slow cooker, add the drained chickpeas, sliced carrots, crushed tomatoes, vegetable broth, smoked paprika, cumin, and a pinch of salt and pepper. Stir everything together until well combined and spices are evenly distributed.
  5. Cover the slow cooker with the lid and set it to cook on low for 6 to 8 hours, until the chickpeas are tender and the aroma is rich and smoky. The stew will thicken and develop deep flavors during this time.
  6. About 30 minutes before serving, open the lid and stir in the chopped spinach (if using). The greens will wilt quickly and add a vibrant splash of color and freshness to the stew.
  7. Taste the stew and adjust seasoning with more salt and pepper if needed. If the stew is too thick, stir in a splash of broth or water to loosen it slightly.
  8. Once the chickpeas are tender and flavors melded, turn off the slow cooker and let the stew sit for a few minutes. Serve hot, drizzled with a little extra olive oil if desired, alongside crusty bread or over rice.

Notes

Feel free to customize with other vegetables or spices like turmeric or herbs. For a thicker stew, mash some chickpeas before serving. Leftovers keep well in the fridge for up to 3 days; reheat gently on the stove or microwave.