Best 2 Slow Cooker Chickpea Red Pepper And Tomato Stew Recipes

Indulge in a culinary journey with our versatile Slow-Cooker Chickpea, Red Pepper and Tomato Stew, a symphony of flavors that caters to diverse dietary preferences. This delectable dish not only tantalizes the taste buds but also offers a treasure trove of variations to suit every palate and dietary restriction. Dive into the classic vegan recipe, delight in the rich flavors of the vegetarian version, or explore the protein-packed goodness of the chicken or beef iterations. With each variation, you'll embark on a unique culinary adventure, discovering new depths of flavors and textures. Prepare to be captivated by this versatile stew, a culinary masterpiece that promises to become a staple in your kitchen.

Here are our top 2 tried and tested recipes!

EASY MOROCCAN CHICKPEA STEW

Easy Moroccan Chickpea Stew image

When I'm invited to a potluck, I easily double or triple this healthy vegetarian recipe to treat the crowd to an exotic dish of enticing, bold flavors. -Heather Demeritte, Scottsdale, Arizona

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
2 cups cubed peeled butternut squash (1/2-inch cubes)
1 large onion, chopped
1 large sweet red pepper, chopped
1 teaspoon ground cinnamon
1/2 teaspoon pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon salt
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
Chopped cilantro, optional

Steps:

In a Dutch oven, heat oil over medium-high heat. Add squash, onion and red pepper; cook and stir until onion is translucent and red pepper is crisp-tender, about 5 minutes. Stir in seasonings until blended., Add chickpeas, tomatoes and water; bring to a boil. Reduce heat; cover and simmer until squash is tender, about 8 minutes. If desired, top with cilantro.

Nutrition Facts : Calories 217 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 455mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 9g fiber), Protein 7g protein.

PRESSURE COOKER CHICKPEA, RED PEPPER AND TOMATO STEW

Pressure Cooker Chickpea, Red Pepper and Tomato Stew image

This vegan stew is inspired by romesco, the Spanish sauce made from roasted red peppers, tomatoes, almonds, garlic, olive oil and vinegar. Here, those flavors combine in a ragout 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 sundried tomatoes is delicious, especially when 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. You can also use this recipe to prepare the dish in a slow cooker.)

Provided by Sarah DiGregorio

Categories dinner, soups and stews, main course

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil, plus more for serving
1 red onion, chopped
1 (6- to 7-ounce) jar sun-dried tomatoes, drained and chopped (about 1 cup), oil reserved (about 3 tablespoons)
5 garlic cloves, smashed and finely chopped
1/2 teaspoon smoked paprika
3 (15-ounce) cans chickpeas, with liquid (or about 4 1/2 cups cooked chickpeas and 1 cup cooking liquid)
2 (12-ounce) jars roasted red peppers, drained and finely chopped (2 cups)
1 (14-ounce) can crushed or diced tomatoes
1 tablespoon sherry vinegar or red wine vinegar, plus more to taste
Kosher salt and black pepper
Red-pepper flakes, for serving
Chopped smoked almonds, for serving

Steps:

Turn on the sauté setting on a 6- to 8-quart electric pressure cooker. Add 1 tablespoon olive oil, then add the onion. Cook, stirring occasionally, until translucent, about 5 minutes. Stir in the sun-dried tomatoes and their oil, garlic and smoked paprika, and cook, stirring, until fragrant, about 3 minutes. Stir in the chickpeas and their liquid, roasted red peppers and canned tomatoes. Cook, stirring and scraping the bottom of the pot to make sure nothing is sticking, until fragrant and combined, about 1 minute. Stir in the vinegar, 1 teaspoon salt and several grinds of pepper.
Turn off the sauté setting. Put the lid on the pressure cooker and turn the steam valve to sealed. Set to cook on high pressure for 5 minutes. After the cook time, turn off the heat and let the pressure reduce naturally for 10 minutes, then release the remaining pressure manually by twisting the steam valve to vent.
Taste the stew, and add additional salt, pepper or vinegar, if you like. Serve the stew in bowls, topped with a drizzle of olive oil, red-pepper flakes and smoked almonds.

Tips:

For a richer flavor, use vegetable broth instead of water.
Add a bay leaf or two to the stew for extra depth of flavor.
If you like your stew spicy, add a pinch of cayenne pepper or a chopped jalapeño pepper.
If you don't have a slow cooker, you can make this stew in a Dutch oven over low heat for about 2 hours, or until the chickpeas are tender.
Serve the stew over rice, quinoa, or your favorite bread.

Conclusion:

This slow cooker chickpea, red pepper, and tomato stew is a delicious and easy-to-make meal that's perfect for a busy weeknight. It's also a great way to use up leftover chickpeas. The stew is packed with flavor and nutrients, and it's sure to become a family favorite.