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Slow Cooker Vegetable Stew

This vegan Slow Cooker Vegetable Stew is packed with chickpeas, cauliflower, spinach, and other yummy veggies. I like to add in whatever veggies I have on hand, so it’s never the same stew twice.This time around, I added in broccoli and carrots in addition to what the standard recipe calls for. You can’t go wrong in terms of nutrition by adding in more veggies!

Slow Cooker Vegetable Stew

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By: The Fit Vegetarian
Posted in: Soups
6 servings, approx. 2 cups each
Prep Time
15 mins
Cook Time
4 hrs 17 mins


  • olive oil
  • 1 medium onion chopped
  • 1 medium green bell pepper chopped
  • 1 medium red bell pepper chopped
  • 2 cloves garlic coarsely chopped
  • 2 cups low-sodium organic vegetable broth
  • 1 (14.5-oz.) can diced tomatoes, no added salt
  • 2 15-oz. cans chickpeas (garbanzo beans) drained, rinsed
  • 1 tbsp curry powder
  • 1 tbsp. pure maple syrup
  • 1 tbsp. finely chopped fresh ginger
  • ½ tsp. sea salt or Himalayan salt
  • ½ tsp. ground black pepper
  • 1 dash ground cayenne pepper optional
  • 1 medium head cauliflower cut into florets
  • 1 (10-oz.) bag raw baby spinach
  • 1 cup lite coconut milk


  1. Heat oil in medium nonstick skillet over high heat.

  2. Add onion and bell peppers; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.

  3. Add garlic; cook, stirring frequently, for 1 minute.

  4. Place onion mixture in 3-quart slow cooker.

  5. Add broth, tomatoes (with juice), chickpeas, curry powder, maple syrup, ginger, salt, black pepper, and cayenne pepper. Mix well; cover. Cook on high for 3 hours.

  6. Add cauliflower. Mix well; cover. Cook on high for 1 hour.

  7. Add spinach and coconut milk. Mix well; cover. Cook on high for 10 minutes, or until spinach wilts.

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Credit: Beachbody