Crock Pot Mediterranean Stew

Nutriscore Rating: 80/100

Warm up to the rich, vibrant flavors of the Mediterranean with this hearty Crock Pot Mediterranean Stew. Bursting with wholesome vegetables like zucchini, bell peppers, carrots, and celery, this slow-cooked dish is elevated by protein-packed chickpeas, tangy kalamata olives, and a medley of aromatic spices, including cumin, paprika, and oregano. Simmered to perfection in a flavorful tomato broth, this vegan-friendly stew is not only healthy but also incredibly satisfying. With minimal prep and the ease of a slow cooker, it's the ultimate hands-off comfort food that's perfect for busy weeknights or meal prep. Serve it over rice or with crusty bread to soak up every last drop of its savory goodness.

Recipe Information

• Prep Time: 20 min
• Cook Time: N/A
• Total Time: 20 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

20 items

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 4 cloves garlic cloves, minced
• 3 medium carrots, sliced
• 3 stalks celery stalks, sliced
• 1 large red bell pepper, diced
• 1 medium zucchini, chopped
• 2 cups canned chickpeas, drained and rinsed
• 14.5 ounces canned diced tomatoes
• 4 cups vegetable broth
• 2 tablespoons tomato paste
• 0.5 cup kalamata olives, sliced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 0.5 teaspoon ground cumin
• 1 teaspoon paprika
• 2 bay leaves
• 1 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

📝 Instructions

11 steps

1. Heat a skillet over medium heat and add the olive oil.

2. Sauté the diced onions until they become translucent, about 3-4 minutes.

3. Add the minced garlic and cook for another minute, being careful not to burn it.

4. Transfer the sautéed onions and garlic to the crockpot.

5. Add the carrots, celery, red bell pepper, and zucchini to the crockpot.

6. Stir in the chickpeas, canned diced tomatoes (with their juice), and vegetable broth.

7. Add the tomato paste, kalamata olives, oregano, thyme, cumin, paprika, bay leaves, salt, and black pepper. Mix everything together until well combined.

8. Cover the crockpot with the lid and set it to cook on low for 6-8 hours or high for 3-4 hours, until the vegetables are tender and flavors have melded together.

9. Remove the bay leaves before serving.

10. Taste and adjust seasoning if needed. Garnish with freshly chopped parsley, if desired.

11. Serve warm with crusty bread or over rice for a wholesome meal.

Nutrition Facts

1 serving (455.4g)

Calories		263
% Daily Value*
Total Fat		11.8 g	15%
	Saturated Fat	1.8 g	9%
	Polyunsaturated Fat	0.9 g
Cholesterol		1 mg	0%
Sodium		1128 mg	49%
Total Carbohydrate		33.7 g	12%
	Dietary Fiber	9.1 g	33%
	Total Sugars	11.4 g
Protein		8.2 g	16%
Vitamin D		0.0 mcg	0%
Calcium		119 mg	9%
Iron		3.2 mg	18%
Potassium		961 mg	20%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 650 cal (39.2%%)

Protein: 198 cal (11.9%%)

Carbs: 812 cal (48.9%%)