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  1. Food & Recipes
  2. Spiced Chickpea Stew

Spiced Chickpea Stew

Published: Sep 19, 2014
Arrow Circle Down IconJump to recipe
Yields:
4
Cal/Serv:
365

Cooking low and slow is a surefire way to add tons of rich, layered flavor to your favorite veggies.

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Ingredients

  • 1 1/4 lb. Yukon gold potatoes
  • 3 medium carrots
  • 1 can chickpeas
  • 1 lb. zucchini
  • 1 cup water
  • 2 tsp. fennel seeds
  • 1 tsp. coriander
  • 1 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/2 tsp. pepper
  • 1 lemon
  • 1 cup frozen peas
  • 4 eggs
  • Chopped fresh mint

Directions

    1. Step 1In 6- or 7-quart slow-cooker bowl, layer potatoes, carrots, chickpeas, and zucchini.
    2. Step 2Whisk water, fennel seeds, coriander, salt, cinnamon, and pepper in bowl; pour over vegetables. Top with lemon quarters. Cover and cook on high 5 hours; 10 minutes before serving, add frozen peas to cooker and re-cover.
    3. Step 3To serve, remove and discard lemon. Divide among 4 bowls. Top each with 1 fried or poached egg and chopped fresh mint.
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