This Vegan Slow Cooker Vegetable Stew is packed with chickpeas, cauliflower, spinach, and other yummy veggies.

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 Prep Time 15 mins

 Cook Time 4 hrs 17 mins

 Total Time 4 hrs 32 mins

 Servings 6 servings, approx. 2 cups each

 Calories 274 kcal

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Ingredients

• 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

 

Instructions

1. Heat oil in a medium nonstick skillet over high heat.

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

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

4. Place onion mixture in a 3-quart slow cooker.

5. 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.

6. Add cauliflower. Mix well; cover. Cook on high for 1 hour.

7. Add spinach and coconut milk. Mix well; cover. Cook on high for 10 minutes, or until spinach wilts.

 

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

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Nutrition Facts

Slow Cooker Vegetable Stew

Amount Per Serving (1 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.

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source: Beachbody On Demand Blog