SLOW COOKER CHICKPEA, RED PEPPER AND TOMATO STEW
This easy vegan stew is inspired by romesco, the Spanish sauce made from roasted red peppers, tomatoes, almonds, garlic, olive oil and vinegar. Here, those flavors come together in a stew that pulls from the pantry, with fast prep and little waste. Instead of stock, this stew relies on the thick liquid from the canned chickpeas, sometimes called aquafaba. And the marinating oil in jarred sun-dried tomatoes is often delicious, augmented with herbs and vinegar. Give yours a little taste to make sure you like it, and then throw that in, too. (If you don't like it, make up the difference with regular olive oil.) The smoked almonds on top are key, adding necessary crunch and richness, so be generous with them. (If you would like to make this stew on the stovetop, just sauté the onion then add the remaining stew ingredients and simmer until the flavors are blended, about 30 minutes. If using a pressure cooker, you can use this pressure-cooker version of the recipe.)
Provided by Sarah DiGregorio
Categories dinner, soups and stews, main course
Time 6h
Yield 6 to 8 servings
Number Of Ingredients 12
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.
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[email protected]This stew is a great way to get your daily dose of vegetables. It's packed with chickpeas, tomatoes, and red peppers.
Ikbal Shuvo
[email protected]I've never made a stew before, but this recipe was easy to follow. It turned out great, and my family loved it.
Zach Norton
[email protected]This stew is a bit time-consuming to make, but it's worth the effort. The flavors are incredible, and it's a really impressive dish to serve to guests.
Charlotte Thompson
[email protected]I'm not a huge fan of chickpeas, but I really enjoyed this stew. The flavors were well-balanced, and the chickpeas were cooked perfectly.
Koshal Kumar
[email protected]This stew is a great way to use up leftover chickpeas. I always have a can or two in my pantry, and this is a great way to use them up.
Muhammad Shahzad duhddi rajpoot
[email protected]I'm a vegetarian, and I'm always looking for new and exciting recipes. This stew definitely fits the bill! It's packed with flavor and protein.
Ebony cole
[email protected]This stew is perfect for a cold winter day. It's hearty and filling, and the flavors are so comforting.
Kimmy Kash
[email protected]I've made this stew several times now, and it's always a hit. My friends and family love it!
Shelly Scanlon
[email protected]This is my new favorite stew recipe! It's so easy to make and always turns out delicious. I love the combination of chickpeas, red peppers, and tomatoes.
Wilma Joseph
[email protected]I followed the recipe exactly, but my stew turned out watery. I'm not sure what went wrong.
KHOKHAR hanif
[email protected]This stew was a bit bland for my taste, but it had potential. I think adding some more spices and herbs would really elevate the flavor.
Golda
[email protected]I'm not a big fan of stews, but this one changed my mind! The flavors were incredible, and the chickpeas were cooked perfectly. I will definitely be making this again.
Larissa Entzminger
[email protected]This stew was easy to make and so delicious! I added some extra vegetables like carrots and celery, and it turned out perfect. I served it over rice, and it was a hit with my family.