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A complete vegetarian meal in two easy steps. You’ll be amazed at just how simple it is to make this slow cooker stew recipe.
Ingredients
- 1 tablespoon vegetable oil
- 2 medium onions, thinly sliced
- 4 cloves garlic, finely chopped
- 2 teaspoons ground cumin
- 2 (15 ounce) cans chickpeas, rinsed and drained
- 2 (14.5 ounce) cans diced tomatoes
- 1 (10.75 ounce) can tomato puree
- 2 cups sliced fresh mushrooms
- 2 cups vegetable stock
- 1 cup red wine
- 1 large carrot, sliced
- 1 green chile pepper, diced
- 2 teaspoons dried oregano
- ½ teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley
Directions
Step 1
Heat oil in a nonstick pan over medium-high heat. Saute onions and garlic in the hot oil until softened, about 5 minutes. Stir in cumin and cook for 1 minute more. Place mixture in the bottom of a slow cooker and add chickpeas, diced tomatoes, tomato puree, mushrooms, vegetable stock, red wine, carrot, chile pepper, and oregano.
Step 2
Cover and cook on Low until vegetables are tender and flavors have melded, about 3 hours. Stir well. Season with salt and pepper and garnish with parsley.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 251 | |
| % Daily Value * | |
| Total Fat4g | 5% |
| Saturated Fat1g | 3% |
| Sodium992mg | 43% |
| Total Carbohydrate39g | 14% |
| Dietary Fiber8g | 29% |
| Total Sugars9g | |
| Protein9g | |
| Vitamin C44mg | 220% |
| Calcium125mg | 10% |
| Iron7mg | 37% |
| Potassium840mg | 18% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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