This Crockpot Spiced Chickpea Stew (Vegan) is one of the first meatless meals I fell in love with. So much flavor and your kitchen will smell amazing! 295 calories and 1 Weight Watchers SP



This crockpot spiced chickpea stew is a recipe that has stood the test of time. I first made it (and shared it here) about 10 years ago. I finally decided that this delicious vegan recipe deserved a makeover on its 10 year anniversary – new photos that I could look at without cringing – and to be shared again with you.

To be honest, slow cooker chickpeas like the ones in this recipe and another favorite, Slow Cooker Italian Chickpeas, are some of my favorite vegetarian recipes (they’re actually both vegan, too). Hearty, comforting, healthy and a breeze to make!

This recipe requires a little bit of sautéing to start, but the rest of the work is done in the crockpot. The chickpeas are spiced with coriander and ginger, and finished off with a couple of handfuls of fresh spinach.





WHAT YOU NEED FOR THIS CROCKPOT SPICED CHICKPEA STEW RECIPE:

These are the main components need for this recipe…

Chickpeas: I opted for the ease of canned chickpeas, but feel free to use cook a batch of dried chickpeas instead. If using canned chickpeas, drain and rinse them well before using.

Diced tomatoes: You have two options here – fresh or canned. They work equally well. If using fresh tomatoes, remove the core and chop, using the seeds and juices as well. For canned tomatoes, I recommend petite diced tomatoes, juices included.

Ground coriander: Whether you’re making spice rubs or curries, ground coriander is a great spice to have on hand. If there is an Indian market near you, you can likely find a really good deal on this spice. Otherwise, it can be purchased in most supermarkets or online.

Coriander seeds: Another one to look for at Indian markets. Sometime I see them at supermarkets. Otherwise, purchasing the seeds online is a good option.

Spinach: I use fresh spinach leaves, stems removed. The spinach is added at the end. Stir it in until wilted.

What to serve with slow cooker chickpeas:

If serving these as an entree, which is what I typically do as meatless dinner option, a bed of brown rice or quinoa work well. If you want to “up” your rice game, Toasted Brown Rice with Mushrooms or Turmeric Rice would both be fantastic options.

For grain-free accompaniments, substitute serve the chickpea stew over cauliflower rice or sautéed zucchini noodles. Sautéed Cauliflower Rice with Caramelized Onions would add a fantastic layer of flavor.

Other chickpea slow cooker recipes:

Slow Cooker Vegetable Curry with Sweet Potatoes & Chickpeas {Cookin’ Canuck}

Slow Cooker Italian Chickpeas (Vegan) {Cookin’ Canuck}

Crockpot Greek Chicken Soup with Garbanzos & Oregano {Kalyn’s Kitchen}

Slow Cooker Turkey Chickpea Chili {Kristine’s Kitchen}

Crockpot Spiced Chickpea Stew {Vegan} This Crockpot Spiced Chickpea Stew (Vegan) is one of the first meatless meals I fell in love with. So much flavor and your kitchen will smell amazing! 295 calories and 1 Weight Watchers SP 5 from 5 votes Print Pin Prep Time: 10 minutes Cook Time: 6 hours 10 minutes Total Time: 6 hours 20 minutes Servings: 5 Servings Calories: 295.1 kcal Author: Dara Michalski | Cookin' Canuck Ingredients 1 1/2 tablespoon olive oil

2 onions finely chopped

4 cloves garlic finely chopped

2 tablespoon minced fresh ginger

2 teaspoon ground coriander

1 teaspoon coriander seeds

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 teaspoon balsamic vinegar

2 1/2 cups coarsely chopped tomatoes canned or fresh

2 cans (15 oz each) chickpeas rinsed & drained

2 cups packed fresh spinach leaves

3 tablespoons minced flat-leaf parsley Instructions Heat olive oil in a large skillet over medium heat. Add onions and cook, stirring, until the onions begin to brown, about 10 minutes.

Add garlic cloves, ginger, ground coriander, coriander seeds, salt, and pepper. Cook, stirring, for 1 minute.

Stir in the balsamic vinegar and tomatoes.

Spread the chickpeas in the bottom of a crockpot (slow cooker). Pour the tomato mixture over the chickpeas and stir well.

Cover the crockpot and cook on LOW for 6 hours or on HIGH for 3 hours.

Just before serving, stir in the spinach and parsley.

Serve as a side dish or over rice as an entrée. Notes Weight Watchers Points: 1 (Freestyle SmartPoints), 7 (Points+) Nutrition Serving: 1 Cup | Calories: 295.1 kcal | Carbohydrates: 51.7 g | Protein: 10.7 g | Fat: 6.1 g | Saturated Fat: 0.8 g | Sodium: 987.3 mg | Fiber: 11.1 g | Sugar: 7.7 g Tried this recipe? If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

This recipe was first shared on October 22, 2009 and updated October 20, 2019.

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