This chickpea and lentil vegan slow cooker stew (vegan crock pot stew) is full of goodness and flavour, is very hearty and is the perfect comfort food on a cold day.
I absolutely love a slow cooker meal, especially in the winter months. What I love the most about this recipe is that it is made from simple ingredients and it is literally one of those recipes where you just chuck everything in the slow cooker and forget about it which is a saviour for busy days and working parents.
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The benefits of slow cooker meals
Slow cooker meals work so well for me as a working mum of four. I just fill up the slow cooker in the morning and I don't need to worry about cooking dinner after school and can have valuable time with the children, playing with them and learning all about their day. They really do give me some valuable time back. I am really conscious that time is speeding by and when the little people are at school all day our time is limited to an hour or two before and after school and I want to make the most of that time with them. Preparing dinner ahead like this gives me that time. Slow cookers are reasonably inexpensive, if you don't own one already I would highly recommend it. This one comes highly recommended on reviews and is only £24.
Check out my other vegetarian slow cooker recipes...
Slow Cooker Black Beans and Rice
Slow Cooker Vegan Rice Pudding Recipe
Vegan Slow Cooker Stew Ingredients
The ingredients to this easy slow cooker vegan stew are nice and healthy and good for you. Tomatoes, pepper and butternut squash are all full of vitamins such as Vitamin C, Vitamin A, and B vitamins, and count towards your five a day. The lentils and the chickpeas provide a real protein boost, which is perfect for vegans. You will need...
- white onion (diced)
- garlic (minced)
- butternut squash (cubed)
- red bell peppers (diced)
- dried red lentils
- tinned chickpeas (drained)
- tinned chopped tomatoes
- chopped fresh ginger
- turmeric
- cumin
- smoked paprika
- cinnamon
- salt
- pepper
- vegan vegetable stock
For exact quantities see the recipe card below.
Instructions
Chop and dice the vegetables and mince the garlic and ginger into a small bowl.
Add everything to the slow cooker and cook on high for 4-6 hours (or until the vegetables are cooked through)
This veggie stew is a great family meal choice as it is a lovely simple recipe and so easy to make. The best part is that you can even blend it up or mash up the larger pieces with a potato masher or fork to make it suitable for weaning babies. If you are planning on feeding this hearty stew to a child under one, I would consider leaving out the added salt.
Print📖 Recipe
Chickpea and Lentil Vegan Slow Cooker Stew
- Total Time: 6 hours 10 minutes
- Yield: 6 1x
- Diet: Vegan
Description
This chickpea and lentil vegan slow cooker stew is full of goodness and flavour, is very hearty and is the perfect comfort food on a cold day.
Ingredients
- 1 white onion (diced)
- 3 cloves of garlic (minced)
- 1 small butternut squash (cubed)
- 1 red pepper (diced)
- 150 g dried red lentils
- 1 400g tin chickpeas (drained)
- 1 400g tin chopped tomatoes
- 1 tsp chopped fresh ginger
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp cinnamon
- ½ tsp salt
- pepper (to taste)
- 750 ml vegan vegetable stock
Instructions
- Chop and dice the vegetables and mince the garlic and ginger
- Add everything to the slow cooker and cook on high for 4-6 hours (or until the vegetables are cooked through)
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: slow cooker
- Cuisine: Moroccan
Nutrition
- Calories: 192
Prepare ahead and freeze for later
While the beauty of easy recipes like this is that you can make it in the morning and forget about it until dinner time. Slow cooker meals are are also a great way of batch cooking. You can set the slow cooker off in the morning one weekend and by the afternoon you have a huge batch of vegan stew that you can freeze for another day when you might have even less time. Do this a couple of times a week with different slow cooker meals and you will soon build up a nice freezer stash. You can also make a slow cooker 'dump bag' where you put all the ingredients into a freezer safe bag, label it with the recipe name and cooking time, freeze and add it to the slow cooker when you are ready to make it - this will save you even more time in the mornings! If you have any more meal preps tips let me know!
When you want to defrost your frozen meal, take it out and defrost in the refrigerator.
Variations & Substitutions
- You can mix up the ingredients in this stew as it is quite forgiving. Most root vegetables work well, for example you could use sweet potatoes instead of butternut squash.
- You could add some fresh chilli or chilli flakes if you like a bit of heat.
- You can also swap out the chickpeas for white beans or green lentils.
- For a sweeter flavour add some tomato paste or tomato puree.
- Make this stew richer by adding a splash of red wine or give it a creamy texture by stirring in some vegan cream or coconut milk.
- Mix up the spices - try replacing the cinnamon with curry powder for a completely different flavour.
What to serve with vegan stew
You can serve this stew in many ways, either with rice, couscous, quinoa or just crusty bread or naan bread. It's equally delicious just on it's own - eat it with a spoon and enjoy the warming goodness!
How long does this slow cooker stew keep for?
This will keep in the fridge in an airtight container for up to 4 days. It can also be frozen for up to 3 months. Defrost in the fridge before reheating in the microwave or in a saucepan on the hob.
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If you enjoyed this Moroccan chickpea stew you might also like these vegan slow cooker recipes.
-
Vegan Minestrone Soup Recipe (Slow Cooker / Crockpot)
-
Vegan Easy Crockpot Potato Soup Recipe (Slow Cooker)
-
Slow Cooker Vegan Lentil Soup (Crockpot Recipe)
-
Vegan Slow Cooker Black Beans and Rice (Crock Pot Recipe)
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