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Slow Cooker Chickpea Stew with Lemon and Coconut

A comforting and nutritious chickpea stew with the vibrant flavors of lemon and coconut, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Vegetarian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups canned chickpeas, drained and rinsed
  • 1 can coconut milk
  • 1 medium onion, diced
  • 3 cloves of garlic, minced
  • 2 medium carrots, chopped
  • 1 medium red bell pepper, diced
  • 2 cups vegetable broth
  • 1 each juice and zest of lemon
  • 1 tsp cumin
  • 1 tsp coriander
  • to taste salt and pepper
  • to garnish Fresh cilantro optional

Method
 

Preparation
  1. In a skillet, sauté the diced onion and minced garlic over medium heat until translucent and fragrant.
  2. Transfer the sautéed onion and garlic to your slow cooker.
  3. Add chickpeas, coconut milk, vegetable broth, chopped carrots, diced bell pepper, cumin, coriander, salt, and pepper to the slow cooker.
  4. Stir well to combine all ingredients.
  5. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
  6. Before serving, stir in the lemon juice and zest for a fresh kick.
  7. Garnish with chopped cilantro if desired, and serve hot.

Notes

Serve over rice, quinoa, or with crusty bread. Store leftovers in airtight containers for up to 4 days in the refrigerator or freeze for up to 3 months. Reheat gently on the stovetop or microwave.