This Vegan Slow Cooker Vegetable Stew is packed with chickpeas, cauliflower, spinach, and other yummy veggies.
(Makes 6 servings, approx. 2 cups each)
Source: BODi On-Demand Nutrition Blog.
Prep Time: 15 mins Cook Time: 4 hrs 17 mins Total Time: 4 hrs 32 mins
What You Need
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
How To Make
Heat oil in a 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 a 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.
Estimated Nutritional Information (per serving):
Calories 274 - Calories from Fat 72
% Daily Value*
Total Fat 8g - 12%
Saturated Fat 3g - 15%
Sodium 567mg - 24%
Total Carbohydrates 40g - 13%
Dietary Fiber 12g - 48%
Sugars 13g
Protein 11g - 22%
* Percent Daily Values are based on a 2000 calorie diet.
Want to get full access to all of our great Recipes along with Nutrition, Wellness, and Fitness tips?
You can by joining BODi On-Demand for less than a cup of coffee a day. Don't pass up this great deal! Sign Up NOW!
Comments