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Slow cooker chickpea stew
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Slow cooker chickpea stew

A warm and filling chickpea stew with sweet potato, tomato and spices. The dish takes care of itself in the slow cooker and develops a rounded, mellow flavour.

EverydayFamily TimeSlowcookBælgfrugterVegetarianchickpeas slow cooker
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495 min total
5 servings
Very Easy

Ingredients

servings
Units

  • Vegetables and legumes

    • 8.8 oz Dried chickpeas, soaked and pre-cooked
    • 1 stk Sweet potato
    • 1 stk Onion
    • 3 fed Garlic
    • 1 stk Carrot (optional)

  • Tomato and liquid

    • 1 dåse Chopped tomatoes
    • 1¼ cup Vegetable broth
    • 2 tbsp Olive oil

  • Spices

    • 2 tsp Cumin
    • 2 tsp Paprika
    • ½ tsp Chilli (optional)
    • 1 tsp Salt
    • 1 knsp Black pepper

  • To finish

    • about 0.4 cup Coconut milk or cream

Instructions

  1. Preparation

    1. 1

      Cook the chickpeas

      1. Rinse the soaked chickpeas thoroughly.
      2. Boil them in plenty of water for about 15–20 minutes, preferably with a little vegetable broth.
      3. Drain the water. Boiling removes the substances that can otherwise cause an upset stomach.
      20 min
      High heat
    2. 2

      Fill the slow cooker

      1. Place the cooked chickpeas in the slow cooker together with the vegetables, tomatoes, broth, oil and spices.
      2. Stir briefly so everything is evenly distributed.
      5 min

  2. Cooking

    1. 3

      Slow cooking

      1. Cook the dish on LOW for about 8 hours.
      480 min
      Low heat

  3. Finishing

    1. 4

      Stir in and season

      1. Stir the coconut milk or cream into the stew.
      2. Season with salt and freshly ground pepper.
      5 min

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Details

Nutrition

Calories

390kcal

Protein

16g

Fat

14g

Carbs

48g

Serving Size

400g

Serving

Suggestions

  • • Serve the stew hot with rice or bread.

Drink Pairings

  • • Other: Water or a light citrus drink

Side Pairings

  • • A dollop of yoghurt

Dessert Pairings

  • • Baked fruit

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Store in an airtight container in the fridge.

Tips

Serving

  • • The dish often tastes even better the next day.

Variations

Flavor

  • Add a little extra chili for more heat.

Health

  • Use coconut milk for a dairy-free version.

Method

  • Can also be made with ready-cooked chickpeas.

Toppings

  • Serve with yoghurt or fresh cilantro.

Author

C

Camilla

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Comments

Author

C

Camilla