Slow Cooker Mediterranean Vegetable Stew
Savor the vibrant flavors of the Mediterranean with this Slow Cooker Mediterranean Vegetable Stew, a hearty and wholesome dish packed with colorful vegetables and bold spices. Featuring a medley of zucchini, eggplant, bell peppers, and carrots, slow-cooked to perfection with tender chickpeas, tangy Kalamata olives, and a fragrant blend of oregano, thyme, cumin, and paprika, this vegan-friendly recipe is a comforting bowl of goodness. With just 20 minutes of prep, your slow cooker brings these rich, savory ingredients together into a dish perfect for busy weeknights or cozy weekends. Serve it warm with crusty bread or over fluffy rice to soak up every last drop of the luscious tomato-based broth. This Mediterranean stew is not only delicious but also an excellent make-ahead option for meal prep, promising nutritious, plant-based satisfaction in every bite!
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Recipe Information
Ingredients
- 2 medium-sized, chopped zucchini
- 1 medium-sized, diced eggplant
- 1 medium-sized, chopped red bell pepper
- 1 medium-sized, chopped yellow bell pepper
- 2 medium-sized, sliced carrots
- 2 medium-sized, diced potatoes
- 1 large, finely chopped onion
- 4 minced garlic cloves
- 1 28-ounce can canned crushed tomatoes
- 2 cups vegetable broth
- 1 cup, pitted and halved kalamata olives
- 1 15-ounce can, drained and rinsed canned chickpeas
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.5 teaspoon ground cumin
- 1 teaspoon paprika
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
Instructions
Heat the olive oil in a skillet over medium heat. Add the onions and garlic, sautéing for 2-3 minutes until fragrant and translucent.
Transfer the sautéed onions and garlic to the slow cooker.
Add the chopped zucchini, eggplant, red bell pepper, yellow bell pepper, carrots, and potatoes to the slow cooker.
Add the canned crushed tomatoes, vegetable broth, olives, and chickpeas to the slow cooker.
Sprinkle in the dried oregano, dried thyme, ground cumin, paprika, salt, black pepper, and add the bay leaf.
Stir the mixture gently to combine all ingredients evenly.
Cover the slow cooker with the lid and set it to cook on low for 6 hours or on high for 3-4 hours, until the vegetables are tender and the flavors have melded together.
Once cooked, taste the stew and adjust the seasoning if necessary.
Ladle the stew into bowls, removing the bay leaf, and garnish with fresh parsley if desired.
Serve warm with crusty bread or over rice for a complete meal.
Nutrition Facts
Calories |
2503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.7 g | 134% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 13027 mg | 566% | |
| Total Carbohydrate | 355.2 g | 129% | |
| Dietary Fiber | 89.8 g | 321% | |
| Total Sugars | 120.2 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 974 mg | 75% | |
| Iron | 32.3 mg | 179% | |
| Potassium | 9937 mg | 211% | |
*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.
