Slow Cooker Chickpea Cacciatore with Potatoes
Here’s a completely plant-based one-pot meal that will satisfy the hungriest at your table. The potatoes and chickpeas are filling and full of nutrients. The sauce and the rest of the veggies make a sauce that packs a flavor punch – gluten-free soy-free no oil added
Servings Prep Time
6servings 10minutes
Cook Time
7 – 9hours
Servings Prep Time
6servings 10minutes
Cook Time
7 – 9hours
Ingredients
Sauce Ingredients
Serving Ingredients
Instructions
  1. For this recipe you will need a 5- to 6-quart slow cooker. The night before: cut up the veggies. Add veggies and drained chickpeas to a sealable container, and mix. You can mix all the sauce ingredients together now, or wait until morning. Store everything in the fridge.
  2. In the morning: mix the sauce and veggie-chickpea mixture together in your slow cooker. Cook on low 7 to 9 hours. Garnish with pitted black olives, if desired.
Recipe Notes

This recipe is from The Revised Vegan Slow Cooker by Kathy Hester. Reprinted with permission, Fair Winds Press.

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