Healthy Crockpot Tomato Chickpea Stew

Name: Healthy Crockpot Tomato Chickpea Stew
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 8 servings
Ingredients: 1 can chickpeas, drained and rinsed; 2 cups diced tomatoes (fresh or canned); 1 large onion, chopped; 3 cloves garlic, minced; 2 cups vegetable broth; 1 teaspoon smoked paprika; 1 teaspoon cumin; 1 teaspoon dried oregano; 2 cups spinach; Salt and pepper to taste

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I absolutely love coming home to the rich aroma of this Healthy Crockpot Tomato Chickpea Stew. It’s like a warm hug in a bowl! The combination of tender chickpeas, fresh tomatoes, and spices makes for such a hearty and nutritious dish. Plus, it’s so easy to throw together in the morning and let simmer all day. I often make a big batch to enjoy throughout the week, and it never disappoints in flavor or comfort. It’s a wholesome way to nourish my family, and I can’t wait for you to try it!

Created by

Arabelle Finch

Last updated on 2026-01-06T15:33:35.083Z

Making this Healthy Crockpot Tomato Chickpea Stew has been a game changer for busy days. I remember the first time I tried it; I was amazed at how well the ingredients meld together during the slow cooking process. The chickpeas absorb the flavors beautifully, creating a rich, comforting dish. It’s packed with protein and fiber, making it perfect for nourishing meals.

One tip I've learned is to use ripe, fresh tomatoes when they're in season. They add vibrant taste and color to the stew, elevating the overall flavor profile. I also enjoy adding a touch of green leafy veggies in the last hour of cooking for extra vitamins and a pop of color!

        Why You'll Love This Recipe
        Wholesome ingredients packed with nutrients
Effortless preparation in a slow cooker
Flavorful and hearty comfort food for all seasons

      

Preparing Ingredients

The process begins with gathering your ingredients. I recommend using fresh tomatoes when in season, as they bring a vibrant flavor that enhances the stew. If using canned tomatoes, opt for those with no added sugar or preservatives. To chop the onion quickly, I prefer using a sharp chef’s knife, which ensures clean cuts and reduces the release of sulfur compounds that can make you tear up.

When it comes to chickpeas, feel free to substitute with other legumes like lentils or black beans, which also add protein and fiber. However, if you choose lentils, remember they cook faster than chickpeas, so adjust your cooking time accordingly. If you’re short on time in the morning, pre-chop your onions and garlic the night before and store them in the fridge.

Cooking Techniques

Cooking the stew on low for 6 hours allows the flavors to meld beautifully, but if you're in a hurry, the high setting is a great alternative. Always ensure that the crockpot is sealed properly to maintain heat, which is crucial for achieving tender chickpeas. If you don’t have a lid that fits snugly, cover the crockpot with foil before placing the top on, to prevent moisture loss.

During the last hour of cooking, adding spinach not only boosts the dish’s nutrition but also adds a lovely green color and freshness. To retain its nutrients, I stir the spinach in gently and monitor it until it just wilts — a cook time of about 5–7 minutes should suffice. Overcooking spinach can dull its bright color and leave a mushy texture.

Ingredients

Stew Ingredients

1 can chickpeas, drained and rinsed
2 cups diced tomatoes (fresh or canned)
1 large onion, chopped
3 cloves garlic, minced
2 cups vegetable broth
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon dried oregano
2 cups spinach
Salt and pepper to taste

Instructions

Prepare Ingredients

In your crockpot, combine the chickpeas, diced tomatoes, chopped onion, and minced garlic.

Add Broth and Seasonings

Pour in the vegetable broth, then add smoked paprika, cumin, oregano, salt, and pepper. Stir well to combine.

Cook

Cover the crockpot and cook on low for 6 hours or high for 3 hours.

Add Spinach

In the last hour of cooking, stir in the spinach. Cook until wilted.

Serve

Taste and adjust seasoning if required. Enjoy hot, with bread or over rice.

Pro Tips

For an added kick, try incorporating a pinch of red pepper flakes or a dash of hot sauce before serving!

Serving Suggestions

This Tomato Chickpea Stew can be served in various ways. Pair it with crusty bread for dipping, allowing the bread to soak up the flavorful broth. Alternatively, serve it over a bed of fluffy rice or quinoa for a heartier meal. For added texture, consider topping with a dollop of Greek yogurt or a sprinkle of feta cheese, which complements the savory flavors beautifully.

I also enjoy preparing a side salad with arugula or mixed greens dressed lightly with lemon vinaigrette to balance the warmth of the stew. If you have leftovers, they make a delicious filling for grain bowls or wraps, and I find that the flavors deepen even more after a night in the fridge!

Make-Ahead and Storage Tips

This stew is an excellent candidate for meal prep. You can assemble the ingredients in the crockpot insert the night before, store it in the fridge, and then simply plug it in the next morning. The flavors will blend beautifully during simmering, making it taste as if it cooked all day.

If you're looking to store the stew, keep it in an airtight container in the fridge for up to 5 days. For longer storage, freeze portions in freezer-safe containers or bags. When reheating, you may need to add a splash of broth to loosen it up as the chickpeas absorb some of the liquid during storage.

Questions About Recipes

→ Can I make this stew in advance?

Absolutely! This stew tastes even better the next day, as the flavors meld together.

→ What can I serve with this stew?

It pairs wonderfully with crusty bread, over rice, or alongside a fresh salad.

→ Can I freeze leftovers?

Yes, this stew freezes well. Just store it in an airtight container and enjoy within 3 months.

→ Is this recipe vegan?

Yes, all the ingredients are plant-based, making this stew a delicious vegan option!