Vegan Slow Cooker Stew With Chickpeas and Spinach Recipe

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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 cans (15-oz. each) chickpeas (garbanzo beans), drained, rinsed

1 Tbsp. curry powder

1 Tbsp. pure maple syrup

1 Tbsp. finely chopped fresh ginger

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


  1. Heat oil in 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 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.

Original recipe and more pictures visit: Vegan Slow Cooker Stew With Chickpeas and Spinach @

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