Slow Cooker Vegetable Stew

Serves 6, 2 cups per serving.

Ingredients

  • 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 vegetable broth

  • 1 (14.5-oz.) can diced tomatoes, no added salt

  • 2 15-oz. cans 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 light coconut milk

Instructions

  • Heat oil in medium nonstick skillet over high heat.

  • Add onion and bell peppers; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.

  • Add garlic; cook, stirring frequently, for 1 minute.

  • Place onion mixture in 3 pint slow cooker.

  • 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.

  • Add cauliflower. Mix well; cover.

  • Cook on high for 1 hour.

  • Add spinach and coconut milk. Mix well; cover.

  • Cook on high for 10 minutes, or until spinach wilts.

Enjoy!

Karen

1 view0 comments

Recent Posts

See All