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–+ servings
Veggie Chickpea Pot

Hearty Veggie Chickpea Pot for Cozy, Plant-Powered Nights

This Veggie Chickpea Pot is a warming, one-pot meal that is both healthy and filling.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Soups
Cuisine: Vegan, Vegetarian
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cans Chickpeas canned is a quick option
  • 2 medium Carrots washed and chopped
  • 1 medium Bell Pepper washed and chopped
  • 1 medium Zucchini washed and chopped
  • 1 medium Onion finely chopped
  • 3 cloves Garlic minced
  • 1 can Diced Tomatoes include the juice
  • 4 cups Vegetable Broth enough to cover the ingredients
For the Spices
  • 1 teaspoon Cumin adjust to taste
  • 1 teaspoon Paprika sweet or smoked
  • 1/2 teaspoon Turmeric a little goes a long way
  • to taste Salt & Pepper season to taste
For Garnishing
  • 1 tablespoon Fresh Parsley or Cilantro optional, for garnish
  • 1 medium Lemon Wedges optional, for serving
  • 1 cup Plain Yogurt optional, for serving

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Wash and chop your carrots, bell peppers, zucchini, onion, and garlic, and place them into the slow cooker.
  2. Rinse and drain the canned chickpeas, then add them along with the diced tomatoes to the slow cooker.
  3. Pour in the vegetable broth to just cover the ingredients.
  4. Sprinkle in the spices and stir to combine, ensuring even distribution.
  5. Cover the slow cooker, set to low, and let it cook for 6-8 hours.
  6. Taste your Veggie Chickpea Pot and adjust seasoning if necessary before serving.
  7. Ladle into bowls and garnish with parsley, cilantro, and serve with lemon wedges.

Nutrition

Serving: 1bowlCalories: 220kcalCarbohydrates: 35gProtein: 10gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 400mgPotassium: 500mgFiber: 8gSugar: 5gVitamin A: 1830IUVitamin C: 45mgCalcium: 50mgIron: 3mg

Notes

Chop vegetables into uniform pieces for even cooking. Store leftovers in an airtight container for 3-4 days, or freeze for up to 3 months.

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