Vegan Slow Cooker Stew With Chickpeas and Spinach
First of many Vegan Meal Ideas
Whether you’re busy or just craving a nice, warm meal. I have found some great vegan meal ideas for you! Kick off the fall season with a nice warm bowl of slow cooker vegan stew! Yes, I said vegan! This recipe is full of colorful, hardy and healthy vegetables mimicking the colors of the fall season. The flavor of this recipe will have your taste buds dancing and begging for more!
This recipe takes only 15 minutes of preparation and about 4 hours to slow cook. During those 4 hours you can run errands or relax next to a cozy fire, and when your meal is ready, enjoy the warm stew while watching the changing color of fall.
Sounds nice doesn’t it? YES! Treat yourself to this slow cooker vegan stew while you welcome the fall.
1 tsp. 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 low-sodium organic 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. fresh ginger, finely chopped
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 lite coconut milk
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-quart 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.
Head to the BeachBody website for full details on the recipe.