Everyone needs a crockpot. They are inexpensive – I’ve seen them as cheap as $15 – and they make life (cooking) so much easier.
I use a crockpot at least once a week because let’s face it: cooking can be time consuming. Unfortunately some meal prep is still required, so I often do the chopping the night before… This way I can wake up, place the ingredients into the crockpot, and then simply set it and forget it. I feel like I get a free pass from cooking on crockpot days – but yet, I still end up with a delicious meal. Magic!
I’ll definitely be posting crockpot recipes on here. Most vegan crockpot dishes consist of soups, stews and chili’s. This particular recipe is a Mediterranean Chili. The fresh mint, oregano and lemon zest really bring out the flavor — so don’t skip out on these ingredients.
I served it with a side of pearled couscous, a simple salad, and some whole grain bread – perfect for dipping into the stew. This is a simple, quick-to-prep, tasty, mediterranean-inspired dish that we enjoy!
2 cans (about 28 ounces each) chickpeas, rinsed & drained (I prefer to use dried beans, which consist of soaking overnight & then cooking. I only do this when I have the time to do so. Can or dried is fine!)
1 can (28 ounces) dives tomatoes
1 can (about 14 ounces) vegetable broth
2 onions, chopped
10 kalamata olives, chopped
4 garlic cloves, minced
2 teaspoons ground cumin
1/4 teaspoons ground red pepper
1/2 cup chopped fresh mint
1 teaspoon chopped fresh oregano
1/2 teaspoon grated lemon peel
1.) Combine chickpeas, tomatoes, broth, onions, olives, garlic, cumin and ground pepper in crockpot. Mix well, cover and cook on low 7-8 hours or on high 3 1/2 hours.
2.) Stir in mint, oregano and lemon peel