How to make:
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!
Prep Time:
15 mins
Cook Time:
4 hours
Total Time:
4 hours 15 mins
Author:
Yield:
6 1x
Ingredients
- 1 tablespoon Primal Kitchen Avocado Oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 1 bell pepper, diced
- 3 cups water
- 1 tablespoon Better Than Bouillon Organic Vegetable Base
- 1/2 cup natural peanut butter
- 1 28-ounce can Bionaturae Organic Diced Tomatoes
- 2 tablespoons Napoleon Co. Tomato Paste
- 1 teaspoon Simply Organic Cumin
- 1 teaspoon Simply Organic Curry powder
- 1 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Simply Organic Ginger
- 1 ½ cups cooked Bob’s Red Mill Garbanzo Beans
- 3 cups spinach, chopped
- 1/2 cup cilantro, chopped
- 1/4 cup Sunfood Wild Jungle Peanuts, chopped
- 3 cups cooked Bob’s Red Mill Whole Grain Medley*
- Lime wedges, for serving
Instructions
- Place all ingredients (except garbanzo beans, spinach, whole grain medley, cilantro, peanuts) in a slow cooker. Stir to combine evenly.
- Cook on high for 4 hours or on low for 7 hours.
- In the last 15-20 minutes of cooking, add cooked garbanzo beans and spinach. Stir.
- Serve stew on a bed of cooked whole grain medley. Top with cilantro, peanuts and a squeeze of lime juice.
Notes
*This medley is not gluten-free. Choose a gluten-free grain like quinoa or brown rice if you need!