No time to cook? No problem. You can still prepare a healthy meal for your family – using fresh, whole-food ingredients – without having to sacrifice time. Aside from measuring some spices, chopping a few veggies and soaking dried chickpeas overnight, all you need to do is flip a switch (thanks, slow cooker!) for a hearty meal that’s ready when you get home at the end of the day. Root vegetables make this stew especially satisfying on a chilly autumn day.
Crockpot Chickpea & Root Vegetable Stew
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 4
Calories 410 kcal
Ingredients
- 2 cans (15 oz.) Simple Truth Chickpeas
- 1 cup carrots about 2 whole, sliced diagonally
- 1 cup parsnips about 2 whole, sliced diagonally
- 1 cup celery about 2 stalks with leaves, sliced diagonally
- 1 large turnip peeled and cubed
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. dried oregano
- 1 whole bay leaf
- 1 tsp. kosher salt
Instructions
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Drain and rinse chickpeas.
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In slow cooker, combine chickpeas with vegetables and spices (except salt). Pour in 3 cups of water and stir.
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Cover and cook on low 8 hours or until chickpeas are cooked to your preference.
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Add salt to taste and stir before serving.
Recipe Notes
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Nutrition Facts
Crockpot Chickpea & Root Vegetable Stew
Amount Per Serving
Calories 410
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g5%
Polyunsaturated Fat 3g
Monounsaturated Fat 2g
Sodium 561mg23%
Potassium 1023mg29%
Carbohydrates 72g24%
Fiber 21g84%
Sugar 15g17%
Protein 20g40%
Vitamin A 5555IU111%
Vitamin C 18mg22%
Calcium 186mg19%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.