Slow Cooker Chickpea and Veggie Stew


  • 1 large brown onion, chopped
  • 3 cloves garlic, chopped
  • 3 medium carrots, sliced
  • 5 medium potatoes, diced
  • 200g mushrooms, sliced
  • 200g chickpeas, cooked
  • 2 tbsp vegetable stock powder
  • 3 tablespoons tomato paste
  • 2 tablespoons fresh rosemary, finely chopped
  • 1/4 teaspoon of pepper
  • 1/2 cup red wine
  • 3 cups water


Sauté the onions over a medium heat for five minutes. Add the garlic and cook for another minute.

Now add the onions and garlic and the rest of the stew ingredients to your slow cooker, cover and cook on low for 8 hours.

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