Slow-Cooker Chickpea Stew* **
Active Time: 20 minutes / Cook Time: 5 hours / Total Time: 5 hours 20 minutes
Makes 8 servings
(You may have received this recipe with your November membership, and made it for
dinner on the last day of November. If so, you’re good to go for lunches on Days 1, 3, and 4.
If you didn’t purchase November, or didn’t make the recipe for dinner, you will have two
extra servings. Bring them to work and share the love, or save them for another day!)
- 2 tablespoons coconut oil
- 2 teaspoons fine sea salt, divided
- 1 large yellow onion, chopped
- 1 cup diced fennel
- 4 cloves garlic, minced
- ½ teaspoon red pepper flakes
- 3 tablespoons chopped fresh rosemary OR 1 ½ teaspoons dried
- 1 ½ cups diced carrot
- 1 ½ cups diced celery root (from one small to medium)
- 2 (15 oz.) cans chick peas, rinsed and drained
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoons dried basil
- 1 large or 2 small bay leaves
- 1 (28 oz.) can diced tomatoes with juices
- 1 quart vegetable broth, plus more if desired
- 1 very small green cabbage, quartered, cored and thinly sliced
- 1 large zucchini, diced
- ¼ cup nutritional yeast
- 2 tablespoons Balsamic vinegar
- extra virgin olive oil, optional, for serving
- hot sauce, optional, for serving
- Heat coconut oil in a large skillet over medium heat. Add onion and fennel, plus ½ teaspoon fine sea salt. Cook, stirring occasionally, until the vegetables are softened, 10-12 minutes.
- Add garlic, red pepper flakes, and rosemary and cook, stirring, for 2 minutes. Transfer to the bowl of a 6-quart slow-cooker.
- Add carrot, celery root, chickpeas, oregano, basil, bay leaves, tomatoes, and broth to the slow-cooker and cook on high for 4 hours.
- Add the cabbage, zucchini, nutritional yeast, and remaining salt, stir, and cook on high another 30-45 minutes, or until the cabbage is tender. Stir in vinegar.
- Divide into 8 even servings, packaging 6 for lunches next week. (The stew freezes well, if necessary.)
- Serve two portions tonight, drizzling with olive oil and hot sauce to taste, if desired.
*The benefit of the slow-cooker in this recipe is that you can set it and forget it. The time is about the same if you make this on the stove-top, but you have to tend it. If you don’t have a slow-cooker, you can do this in a Dutch oven or stockpot with a tightfitting lid. Follow the instructions in steps 1 and 2, using the Dutch oven or stockpot. Add ingredients as in step 3 and cook over low heat, stirring every 15 minutes or so, for 2-3 hours or until the vegetables are fully tender. Follow step 4, remembering to stir occasionally.
**The stew will continue to absorb liquid as it sits. Simply add ¼ cup water, or more or less to taste, when reheating.