SLOW COOKER CHICKPEA, RED PEPPER AND TOMATO STEW
This easy vegan stew is inspired by romesco, the Spanish sauce made from roasted red peppers, tomatoes, almonds, garlic, olive oil and vinegar. Here, those flavors come together in a stew that pulls from the pantry, with fast prep and little waste. Instead of stock, this stew relies on the thick liquid from the canned chickpeas, sometimes called aquafaba. And the marinating oil in jarred sun-dried tomatoes is often delicious, augmented with herbs and vinegar. Give yours a little taste to make sure you like it, and then throw that in, too. (If you don't like it, make up the difference with regular olive oil.) The smoked almonds on top are key, adding necessary crunch and richness, so be generous with them. (If you would like to make this stew on the stovetop, just sauté the onion then add the remaining stew ingredients and simmer until the flavors are blended, about 30 minutes. If using a pressure cooker, you can use this pressure-cooker version of the recipe.)
Provided by Sarah DiGregorio
Categories dinner, soups and stews, main course
Time 6h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- In a 6- to 8-quart slow cooker, combine the chickpeas and their liquid, roasted red peppers, canned tomatoes, chopped sun-dried tomatoes and their oil, onion, garlic, vinegar, olive oil, smoked paprika, 1 teaspoon kosher salt and several generous grinds of pepper. Cook on low until the flavors are blended, 6 to 8 hours.
- Taste before serving and add more salt, pepper or vinegar if necessary. Divide among bowls and top with a drizzle of olive oil, red-pepper flakes and smoked almonds.
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WILLIAMS FAMILY
[email protected]This stew is a great way to warm up on a cold winter day. It's also very easy to make, which is a bonus.
Younus Shikdar
[email protected]I thought this stew was just okay. It wasn't bad, but it wasn't anything special either. I probably wouldn't make it again.
ROk TV
[email protected]This stew is a bit too spicy for my taste, but I still enjoyed it. I would recommend using less chili powder if you don't like spicy food.
Cheyanne Lavoie
[email protected]I'm not a big fan of chickpeas, but I really enjoyed this stew. The red peppers and tomatoes add a lot of flavor and the spices are perfectly balanced.
Sandy Joseph
[email protected]This stew is a great way to get your kids to eat their vegetables. My kids love the sweet red peppers and the chickpeas add a nice texture.
Brandon McNeil
[email protected]I've made this stew several times and it's always a hit. It's so versatile, I can add whatever vegetables I have on hand. I also like to experiment with different spices.
Jasmine limbu
[email protected]This stew is the perfect comfort food. It's warm, hearty, and flavorful. I love the combination of chickpeas, red peppers, and tomatoes. It's also very easy to make.
Ammarkhan Ammarkhan
[email protected]This stew is a lifesaver on busy weeknights. It's quick to throw together and it's always delicious. I love that I can use canned chickpeas and tomatoes, which makes it even easier.
Zuhaib Gul
[email protected]I love this stew! It's so easy to make and it's always a hit with my friends and family. I usually serve it with rice or bread.
Tuhin Rahman
[email protected]Overall, I thought this stew was just okay. It wasn't bad, but it wasn't anything special either. I probably wouldn't make it again.
Rana Zartab
[email protected]This recipe was a bit bland for my taste. I had to add extra spices and salt to make it more flavorful. The stew was also a bit too thick for my liking. I would have preferred it to be more soupy.
Alif BD
[email protected]This stew is a great way to use up leftover chickpeas. I added some extra vegetables, like carrots and celery, and it was even better. The stew is also very versatile. I've served it over rice, pasta, and even quinoa. It's always a hit!
Adnan Sanowar
[email protected]Easy to make and delicious! I used canned chickpeas and diced tomatoes to save time, and it still turned out great. The stew was thick and flavorful, and the red peppers added a nice pop of color. I served it over rice and it was a hit with my family
Saqlain Abbas
[email protected]This stew was an absolute delight! The combination of chickpeas, red peppers, and tomatoes created a hearty and flavorful dish that was perfect for a cold winter night. I especially loved the addition of the spices, which gave the stew a nice kick. I