Smoky Chickpea & Roasted Pepper Stew with Lemon-Parsley Yogurt Swirl
This hearty vegetarian slow-cooker stew combines tender chickpeas, smoked paprika, and sweet roasted peppers in a rich tomato broth, finished with a tangy lemon-parsley yogurt swirl. Perfect for cozy evenings, it's a one-pot meal that's full of plant-based protein and big, bold flavors.
- 2 cups canned chickpeas, drained and rinsed
- 1 cup roasted red peppers, sliced
- 1 cup yellow onion, finely chopped
- 1 cup carrot, diced
- 1 cup celery stalk, diced
- 3 each garlic cloves, minced
- 1.5 cups diced tomatoes (canned)
- 3 cups vegetable broth
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 0.75 cup plain Greek yogurt (or plant-based yogurt)
- 2 tbsp fresh parsley, finely chopped
- 1 tsp lemon zest
- 1 tbsp lemon juice
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Instructions
Add olive oil, onion, carrot, celery, and garlic to the slow cooker. Stir to combine.
⏱️ 2 minutesAdd chickpeas, roasted red peppers, diced tomatoes, vegetable broth, smoked paprika, cumin, salt, and black pepper. Stir well.
⏱️ 3 minutesCover and cook on low for 7 hours, or until vegetables are tender and flavors have melded.
⏱️ 420 minutes 🌡️ Low (slow cooker)While stew is cooking, mix yogurt, parsley, lemon zest, and lemon juice in a small bowl. Refrigerate until ready to serve.
⏱️ 5 minutesStir the stew, adjust seasoning if needed. Ladle into bowls and swirl a spoonful of lemon-parsley yogurt on top before serving.
⏱️ 3 minutesAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
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