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Crockpot Chickpea Stew

This hearty chickpea stew is made using a slow cooker, combining tender chickpeas, creamy coconut milk, and bright tomatoes with warm spices. It develops deep, layered flavors over hours, resulting in a thick, fragrant, and comforting dish with a velvety texture and vibrant appearance.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 4
Course: Main Course
Cuisine: International
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cans canned chickpeas drained and rinsed
  • 1 can diced tomatoes preferably canned
  • 1 can full-fat coconut milk for richness
  • 2 carrots carrots chopped small
  • 2 cloves garlic minced
  • 1 teaspoon cumin to toast and add flavor
  • 1/2 teaspoon smoked paprika for smoky depth
  • 1 tablespoon olive oil for sautéing
  • 1 lemon lemon for fresh brightness
  • 2 cups spinach roughly chopped
  • to taste salt and pepper for seasoning

Equipment

  • Crockpot (slow cooker)
  • Skillet or small pan
  • Chopping board and knife
  • Measuring spoons
  • Ladle or spoon

Method
 

  1. Drain and rinse the chickpeas thoroughly under cold water to remove any metallic can taste. Chop the carrots into small, even pieces and roughly chop the spinach.
  2. In a skillet over medium heat, toast the cumin and smoked paprika for about 30 seconds until fragrant, stirring constantly to release their aroma. Transfer the toasted spices to a small bowl.
  3. Add a tablespoon of olive oil to the crockpot. Toss in the minced garlic and a pinch of salt, then sauté for 2-3 minutes until the garlic is fragrant and just starting to turn golden.
  4. Pour in the diced tomatoes and coconut milk, stirring well to combine and loosen any bits stuck to the bottom of the pot. Add the chickpeas and carrots, then sprinkle in the toasted spices.
  5. Set the slow cooker to low and cook for 6-8 hours, until the chickpeas are tender and the flavors have melded into a thick, fragrant stew. Check halfway through and add a splash of vegetable broth if it seems too thick.
  6. About 10 minutes before the stew is ready, stir in the chopped spinach and let it wilt into the hot stew. Squeeze fresh lemon juice over the top for brightness and stir to combine.
  7. Taste the stew and adjust seasoning with salt and pepper as needed. For a creamier texture, mash some chickpeas with a fork directly in the pot.
  8. Serve the stew hot, garnished with a drizzle of olive oil if desired. Enjoy the thick, velvety texture and layered flavors with your favorite crusty bread or rice.

Notes

For extra creaminess, you can mash some chickpeas before serving. Feel free to add other vegetables like zucchini or bell peppers for variation.