Description
A warm and comforting stew loaded with colorful vegetables, tender potatoes, and aromatic spices. Perfect for a cozy dinner, this nutrient-packed dish is naturally filling and can be enjoyed on its own or with crusty bread.
Ingredients
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3 medium carrots, sliced
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2 medium potatoes, diced
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2 celery stalks, chopped
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1 cup green beans, trimmed and cut into 2-inch pieces
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1 can (14 oz) diced tomatoes (no added salt)
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1 can (15 oz) chickpeas, drained and rinsed
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1 medium onion, chopped
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3 garlic cloves, minced
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4 cups vegetable broth (low sodium)
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2 tablespoons olive oil
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1 teaspoon ground cumin
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1 teaspoon smoked paprika
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½ teaspoon dried thyme
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1 bay leaf
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Salt and black pepper, to taste
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Fresh parsley, for garnish
Instructions
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Prepare Vegetables: Chop all vegetables into bite-sized pieces.
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Load Crockpot: Add carrots, potatoes, celery, green beans, diced tomatoes, chickpeas, onion, and garlic into the crockpot.
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Add Seasoning & Liquid: Stir in olive oil, cumin, paprika, thyme, bay leaf, salt, and pepper. Pour in vegetable broth. Mix gently.
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Slow Cook: Cover and cook on Low for 7–8 hours or High for 4–5 hours, until vegetables are tender and flavors are well combined.
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Finish & Serve: Remove bay leaf. Adjust seasoning if needed. Garnish with fresh parsley before serving.