Mediterranean Style Beans and Vegetables Crock Pot
Embrace the vibrant flavors of the Mediterranean with this hearty and wholesome Mediterranean Style Beans and Vegetables Crock Pot recipe. Packed with protein-rich chickpeas and cannellini beans, plus a colorful medley of zucchini, eggplant, and red bell pepper, this slow-cooked dish is a plant-based powerhouse. Seasoned with aromatic herbs like oregano and thyme, along with warm spices like cumin and smoked paprika, every bite bursts with comforting, Mediterranean-inspired goodness. With just 20 minutes of prep, your crock pot does all the work, simmering the ingredients to perfection for an easy, flavorful meal. Ideal for busy weeknights or meal prepping, this vegan and gluten-free recipe serves up to six and pairs beautifully with crusty bread or a side of couscous. Don’t forget to garnish with fresh parsley for a pop of color and freshness!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups cooked or canned chickpeas
- 2 cups cooked or canned cannellini beans
- 2 medium zucchini
- 1 medium eggplant
- 1 large red bell pepper
- 1 large yellow onion
- 4 cloves garlic cloves
- 1 14-ounce can canned diced tomatoes
- 2 tablespoons tomato paste
- 3 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley (for garnish)
Instructions
Rinse and drain the chickpeas and cannellini beans if using canned. Set aside.
Wash and chop the zucchini, eggplant, and red bell pepper into bite-sized pieces. Dice the yellow onion and mince the garlic cloves.
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and minced garlic and sauté for 3-4 minutes until softened and fragrant.
Transfer the sautéed onions and garlic to the crock pot. Add the chopped zucchini, eggplant, red bell pepper, chickpeas, and cannellini beans.
Pour in the canned diced tomatoes along with their juices. Add the tomato paste and vegetable broth.
Sprinkle in the dried oregano, thyme, ground cumin, smoked paprika, salt, and black pepper. Stir everything together to combine.
Cover the crock pot with a lid and set it to cook on low for 6 hours, or on high for 3-4 hours, until the vegetables are tender and flavors are well combined.
Once cooked, taste the stew and adjust seasoning if needed. Serve hot, garnished with fresh parsley.
Nutrition Facts
Calories |
2286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.6 g | 82% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 10913 mg | 474% | |
| Total Carbohydrate | 351.0 g | 128% | |
| Dietary Fiber | 108.0 g | 386% | |
| Total Sugars | 106.7 g | ||
| Protein | 104.5 g | 209% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 966 mg | 74% | |
| Iron | 37.9 mg | 211% | |
| Potassium | 8162 mg | 174% | |
*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.
