Best Crockpot Gingered Chickpea And Spicy Tomato Stew Recipes

Gingery Chickpeas in Spicy Tomato Sauce image

Provided by appleydapply

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon vegetable oil
1 onion, large, finely chopped
4 garlic cloves, minced
2 tablespoons minced gingerroot
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons balsamic vinegar
2 (14 ounce) cans diced tomatoes
2 (15 ounce) cans chickpeas, rinsed and drained (or cook 2 cups dried garbanzo beans until tender, drain, and use)
chopped green onion

Steps:

In a large pot or Dutch oven, heat oil over medium heat. And diced onion and cook, stirring, for about 10 minutes, until it begins to brown.
Add garlic, ginger, cumin, salt, and pepper. Cook, stirring, for 1 minute.
Add balsamic vinegar and tomatoes, and bring to a boil over medium-high heat.
Stir in chickpeas, reduce heat to low.
Cover and simmer 45 minutes, lifting lid to stir occasionally.
When serving, top each bowl with chopped green onions if desired.
Slow cooker method: after step 3, add chickpeas to crock-pot. Pour in hot tomato mixture and stir to combine. Cook on high for 2-3 hours, or low for 6 hours.

Crockpot Gingered Chickpea and Spicy Tomato Stew Recipe Recipe - (4.3/5) image

Provided by KEGMD

Number Of Ingredients 12

1 tablespoon olive oil
2 onions, finely chopped
4 cloves garlic, finely chopped
2 tablespoons fresh ginger, minced
2 teaspoons ground coriander
1 teaspoons coriander seeds
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons balsamic vinegar
2 cups coarsely chopped tomatoes, canned or fresh
2 cans (15 ounces each) chickpeas, rinsed & drained, or 2 cups dried chickpeas, cooked & drained
2 cups (packed) fresh spinach leaves

Steps:

Heat olive oil in a large skillet over medium heat. Add onions and cook, stirring, until the onions begin to brown. Add garlic cloves, ginger, ground coriander, coriander seeds, salt, and pepper. Cook, stirring, for 1 minute. Add balsamic vinegar and tomatoes. Bring the mixture to a boil. Spread the chickpeas in the bottom of a crockpot (slow cooker). Pour the tomato mixture over the chickpeas and stir well. Cover the crockpot and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Just before serving, stir in spinach. You could use any leafy green that appeals to you, such as Swiss chard or kale. Serve as a side dish or over rice as an entrée.

Spicy Tomato Chickpea Stew image

Provided by Lalaloula

Categories Beans

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

1/2 tablespoon oil
1 onion, sliced
2 garlic cloves, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sweet paprika
1 (400 g) can chopped tomatoes (13 oz)
170 g tomato puree
250 g chickpeas, cooked (I used canned, drained)
1/4 cup fresh parsley, chopped
salt and pepper

Steps:

Heat oil in a pan. Stir in onion and garlic. Cook for 4-5 minutes or until soft and slightly browned.
Mix in spices and cook for 1-2 minutes.
Stir in chopped tomatoes, tomato puree and chickpeas.
Bring to a boil, then reduce the heat and simmer for about 15 minutes.
Season well with salt and freshly ground pepper.
Just before serving stir in the parsley.

Nutrition Facts : Calories 286.1, Fat 6.1, SaturatedFat 0.8, Sodium 417.3, Carbohydrate 51.9, Fiber 11.7, Sugar 11.9, Protein 10.8

Slow Cooker Chickpea, Red Pepper and Tomato Stew image

Provided by Sarah DiGregorio

Time 6h

Yield 6 to 8 servings

Number Of Ingredients 12

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 (6- to 7-ounce) jar sun-dried tomatoes, drained and chopped (about 1 cup), oil reserved (about 3 tablespoons)
1 red onion, finely chopped
5 garlic cloves, smashed and finely chopped
1 tablespoon sherry vinegar or red wine vinegar, plus more to taste
1 tablespoon olive oil, plus more for serving
1/2 teaspoon smoked paprika
Kosher salt and black pepper
Red-pepper flakes, for serving
Chopped smoked almonds, for serving

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.