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Chickpea and quinoa slow cooker stew recipe

Chickpea and quinoa slow cooker stew recipe

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  • Recipes
  • Dish type
  • Main course
  • Stew and casserole
  • Vegetarian

A ridiculously easy vegan stew, packed full of nutritious, filling and tasty ingredients. Loved even by meat-eaters.

9 people made this

IngredientsServes: 4

  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 parsnips, chopped
  • 1/2 swede, chopped
  • 2 sweet potatoes, peeled and chopped
  • 170g quinoa
  • 400g tin chickpeas, rinsed and drained
  • 1 teaspoon mixed dried herbs
  • 600ml (1 pint) vegetable stock (low salt)
  • salt and pepper to taste
  • 2 tablespoons onion gravy granules (low salt)

MethodPrep:20min ›Cook:6hr ›Ready in:6hr20min

  1. Peel and chop all vegetables into small cubes.
  2. Add all ingredients except gravy granules to slow cooker and stir well.
  3. Add water until the vegetables are covered..
  4. Cook on medium for at least 6 hours.
  5. Just before serving, add the gravy granules and stir well.

See it on my blog

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

Stew became almost a mush, though it still tasted relatively good. More nutritious than delicious-24 Oct 2014


Here is my second Slow Cooker recipe.The depth of flavor in this comforting soup comes soup comes from slow cooking. With simple ingredients, this Slow cooker chickpea sausage stew is perfect for a cozy winter night. Some crusty bread on the sides will make a complete meal. I won't mind this stew with a bowl of steamed white rice though.

Along with festive season, it is also the wedding season here in India. With so many family weddings lined up in coming months, I will be traveling a lot. While love weddings, family reunion, and the food, I absolutely hate the packing and unpacking part. I am the best example of a procrastinator. I always start packing just a day before we are supposed to leave and the unpacking doesn't get over for a couple of weeks. ANy amount of planning doesn't work in this case. Until the panic mode is on, I really don't start wrapping up my things.

On days like these, all you need is a quick, fuss-free recipe to cook. This Slow cooker Chickpea Sausage Stew is the perfect dump everything and forget it kinda recipe. I had made this Soup just a day before leaving for my brother-in-law's ring ceremony. My home was a complete mess. The house help didn't turn up for a week. With all that extra workload, I had to complete few recipe testing and shooting. I also had to clean up my refrigerator before leaving. Usually, when I run out of vegetables, I soak some beans for the next day.

With all the last minute prep, I just dumped cooked chickpeas, leftover veggies, and some sausage. By the time I was done with my work I was dead tired. But the good thing was, I had my dinner ready. There was some leftover No knead rustic bread, that I toasted. This stew is light and with delicate flavors. A bowl of this is surely going to give you the comfort on a cold winter night.

Here is the detailed Step by Step video recipe :

Slow Cooker Chickpea Peanut Stew (vegan & gluten-free)

This Slow Cooker Chickpea Peanut Stew is a hands-off dinner that is full of vegetables and protein-packed chickpeas & peanuts. Easy to meal prep and freeze! In partnership with my friends at iHerb .

It’s only fitting that I start off 2018 strong with this Slow Cooker Chickpea Peanut Stew–a super easy, insanely delicious, plant-powered dinner recipe. When I asked you all in my 2017 Reader Survey what recipes you’d like to see more of in 2018, the clear winner was “easy weeknight meals.”

What the people ask for, the people get!

In the 2.5 years (omg!) of running this blog, I’ve made all kinds of recipes: easy dinners, nourishing breakfasts, decadent desserts, on-the-go snacks. While I love to create a variety of different recipes because A. it’s fun for me, and B. you need greens AND chocolate, I always find myself gravitating more towards posting easy main meals. And you guys seem to love that, too!

I’ve really settled in to Emilie Eats’ mission of creating approachable, easy, realistic recipes that people actually feel like they can make in their own kitchen . There is a time and a place for intricate, fancy recipes, but here, I like to stick to simple stuff that won’t intimidate a new cook or a busy mom.

That means using mostly simple ingredients that are accessible to the majority of people (like beans, grains, vegetables, fruits, and nuts) and using minimal kitchen equipment. Because, let’s be honest, I do not have room in my 600-square-foot apartment for some fancy $500 kitchen appliance. NADA!

You know what I do have room for? A slow cooker. Those things are magical . If you don’t already have one (here’s a really affordable one !) , let this recipe be your encouragement.

What I love about slow cooker recipes is that they take little hands-on time and can cook while you’re sleeping, at work, or running around like a crazy person running errands. Just set it and forget it!

If you thought this recipe couldn’t get easier, think again. I purchased almost all of the pantry items for this chickpea peanut stew through iHerb , which carries over 5,000 grocery products and delivers right to your door.

Shopping on iHerb is a great opportunity to snag some healthy pantry staples like dry beans & grains, organic spices, nuts & nut butter, and so much more if you don’t have access to a giant health food store. Plus, the prices are great, and iHerb delivers to 160 countries!

Get a discount on your next iHerb order by clicking here!

Here are the iHerb products I used in this Slow Cooker Chickpea Peanut Stew so you can order them, too:

  • Primal Kitchen Avocado Oil(great for high-heat cooking!)
  • Better Than Bouillon Organic Vegetable Base
  • Bionaturae Organic Diced Tomatoes
  • Napoleon Co. Tomato Paste
  • Simply Organic Cumin , Curry Powder & Ginger
  • Bob’s Red Mill Garbanzo Beans(cooking beans from scratch is cheaper than buying cans)
  • Sunfood Wild Jungle Peanuts
  • Bob’s Red Mill Whole Grain Medley

So, about this chickpea peanut stew. It’s insanely creamy & rich thanks to the peanut butter and nutritious thanks to all of the fresh vegetables, beans & whole grains. It’s also full of plant protein to keep you full and satisfied!

This would make an excellent meal prep recipe to prepare for the week’s lunches. It also freezes well, so you can make a double batch and freeze the leftovers. This stew is very forgiving, so feel free to use whatever vegetables you have in your fridge and to switch up the beans and grains!

Mexican Quinoa Stew

Sometimes I get really excited about a recipe because it sounds delicious, but it almost seems too easy—do you know what I mean? Like, am I about to get duped here? Am I going to end up with a so-so meal? Maybe I’m too skeptical, but I’ve been let down before.

This soup sounded both delicious and easy, and it proved to be even better than that—it’s amazing! And so easy! The recipe comes from my friend Megan’s brand-new cookbook called No Excuses Detox: 100 Recipes to Help You Eat Healthy Every Day. All of the recipes are vegetarian (mostly vegan) and gluten free, with short ingredients lists and prep times.

I love Megan’s approach to detoxing—the term often makes me think of scary juice fasts and extreme measures, but there’s nothing extreme about this book other than the ease of the recipes. She shares simple recipes made from whole foods that support your body’s natural detox mechanisms.

Plus, she shares tons of real-world tips on how to eat well when you’re short on time, money and energy. Megan manages to run a blog, write cookbooks, work as a greeting card designer, and raise two adorable kids all at the same time. She definitely has a few tricks up her sleeves and doesn’t let excuses get in the way. I’m the queen of making excuses and overthinking, so I’m taking notes.

I am especially pumped about her tips for pressure cooking, since I just caved and bought an Instant Pot. (Have you guys tried pressure cooking yet? I’m scared. So many buttons. The unopened box is resting nice and cozy next to my hamper.)

Anyway, her book’s full of recipes that look and sound delicious, and seem easy enough for busy weeknights. This hearty Mexican quinoa soup hit all of those marks. I could eat this soup every day until spring and I just might, since it freezes well.

Megan modeled this recipe after chicken tortilla soup, but made it a hearty vegetarian soup with quinoa and black beans. It tastes remarkably fresh and flavorful, thanks some basic aromatics, herbs and spices. I love that she used water instead of vegetable broth, too—something to consider in future soup recipes. Please let us know how you like it!

  • Instead of chickpeas, you can add cannellini or butter beans.
  • Instead of sweet potatoes you can add turnips, carrots, parsnips or your favorite squash (pumpkin, acorn or butternut)
  • If you’d like to swap out the spinach, add in kale in the last hour.
  • Want to add more protein? You can add extra firm tofu chunk or diced chicken breast.
  • If you prefer grains to sweet potatoes, you can add in quinoa (make sure it is well rinsed) or even barley

The stew is thick and creamy from deliciously melted sweet potatoes and full of hearty chickpeas. The best part is, it’s a set it and forget it kind of recipe:

And since so many are asking, although I have and love my Instant Pot, I still love my slow cooker! I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker (affil link). I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This slow cooker is so great, I actually own several!

Recipe Summary

  • 2 (14.5 ounce) cans chicken broth
  • 2 ½ cups chopped cooked chicken, or more to taste
  • 1 (28 ounce) can petite-cut diced tomatoes with garlic and olive oil
  • 2 (16 ounce) cans red kidney beans, drained and rinsed
  • 1 (15 ounce) can black beans, drained and rinsed
  • 2 large sweet potatoes, peeled and cut into cubes
  • ½ cup quinoa
  • 1 tablespoon dried minced onion
  • 1 tablespoon chili powder
  • 1 teaspoon minced garlic
  • ¼ teaspoon red pepper flakes
  • salt and ground black pepper to taste

Stir chicken broth, chopped chicken, tomatoes, kidney beans, black beans, sweet potatoes, quinoa, minced onion, chili powder, minced garlic, red pepper flakes, salt, and black pepper together in a slow cooker.

A few notes on this recipe:

One thing I LOVE about this crockpot Moroccan chickpea stew is that it’s so versatile. You can really add in any veggies you like to the dish. Potatoes are essential for me since I love me some potatoes in the fall, but you can add some green veggies like broccoli or green beans instead, or in addition.

If you’re not a huge fan of chickpeas, you can even swap them out for any other type of bean or legume, (like lentils or lima beans) or go completely bean-free and do only veggies.

I like to serve up this stew on top of some rice or quinoa , or with a nice piece of fresh crusty bread.

Chicken and Chickpea Stew (with slow cooker and stove options)

This Chicken and Chickpea Stew requires minimum prep and delivers maximum flavour. Easy, delicious and healthy it will become your favourite weeknight meal.

Contrary to what this blog details, I don’t just survive on breakfast and dessert (I wish I did). There’s actually a main dish, some kind of entree, on the table most of the nights. But the foods that I make are so easy that I feel they do not deserve a blog post.

I cook simple and easy: roast chicken with whatever spices I have on hand placed on sliced onion and lemon and garlic, all of that goodness becoming a delicious sauce burritos with pan-fried pepper and onions, rice, black beans, cheese and veggies 5-minute prep lasagna with good, store-bought tomato sauce, no cook noodles and ricotta mixed with spinach.

Comfort food, easy food, fast to prepare food. After having a baby I rely more and more on these quick and almost no-prep recipes.

This Chicken and Chickpea Stew is the kind of recipe anyone can make even with a crying baby, so it’s a total mom-recipe. It requires almost no preparation and comes out thick and comforting, filling and delicious.

The recipe makes a lot, so it’s perfect for a few week nights with some starch. I like it with rice or buckwheat and I am almost positive it would be great as a sauce with pasta. I also added this Chicken and Chickpea Stew to lasagna and it turned out amazing.

Now, this Chicken and Chickpea Stew is super easy. All you do is chop some onion and sauté it in a dutch oven, then add boneless and skinless chicken thighs, a can of chickpeas, a can of diced tomatoes, some dried herbs and let it cook.

If you are making it on the stove, then bring it to boil, then transfer the pot to the oven and cook for a couple of hours. Shred the chicken with two forks and serve over your favourite starch.

Slow cooker version takes longer (obviously) but it’s even easier as there’s no need to sauté the onions and transfer the pot to the oven. Both versions taste equally delicious.

Make a Freezer Meal

In a gallon size Ziplock bag, add all ingredients, except water (stock), tahini paste and parsley, finishing with tomatoes on top. You would have to saute onion, garlic and pepper if cooking in slow cooker. Let as much air out as possible, seal and freeze for up to 3 months.

If cooking in Instant Pot, pressure cook on High from frozen with 2 cups of water (stock) for 20 minutes with Quick Release. Add tahini and parsley, stir and serve.

If cooking in slow cooker, you would have to saute onion, garlic and peppers before freezing with other ingredients. Thaw in the fridge for 24 hours (food safety thing), then add to a large slow cooker with 2 cups of water (stock), and cook for 4 hours on High or 8 hours on Low. Add tahini and parsley, stir and serve.

Check out my full list of healthy freezer meals. I’m obsessed!


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