Slow Cooker Vegetarian Stew

In just two easy steps you can have this hearty slow cooker vegetarian stew on the table and ready to enjoy.

• Preparation Time: 30 mins
• Cooking Time: 3 hr 5 mins
• Total Time: 3 hr 35 mins
• Calories: 251 Calories

Ingredients

• 1 tablespoon vegetable oil
• 1 teaspoon ground black pepper
• 2 tablespoons chopped fresh parsley
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 (10.75 ounce) can tomato puree
• 2 (14.5 ounce) cans diced tomatoes
• 2 cups sliced fresh mushrooms
• 2 cups vegetable stock
• 1 cup red wine
• 4 cloves garlic, finely chopped
• 1 large carrot, sliced
• 2 medium onions, thinly sliced
• 2 (15 ounce) cans chickpeas, rinsed and drained
• 1 green chile pepper, diced
• 0.5 teaspoon salt

Recipe Instructions

Step 1

Heat oil in a nonstick pan over medium-high heat. Saute onions and garlic in the hot oil until softened, about 5 minutes. Stir in cumin and cook for 1 minute more. Place mixture in the bottom of a slow cooker and add chickpeas, diced tomatoes, tomato puree, mushrooms, vegetable stock, red wine, carrot, chile pepper, and oregano.

Step 2

Cover and cook on Low until vegetables are tender and flavors have melded, about 3 hours. Stir well. Season with salt and pepper and garnish with parsley.