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Hearty Mediterranean Chickpea Stew

Kathleen R. Coffey
A vibrant and wholesome vegan stew featuring chickpeas, fresh vegetables, and herbs slow-cooked to tender, flavorful perfection.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine American, Fusion, Mediterranean
Servings 8

Equipment

  • 1 Medium Skillet
  • 1 Slow Cooker (6-quart)
  • 1 Chef’s Knife
  • Measuring Cups and Spoons

Ingredients
  

  • 2 tablespoons olive oil
  • 3 shallots minced
  • 3 large carrots sliced into half-moons
  • 2 garlic cloves minced
  • 1 large fennel bulb diced (discard stalks)
  • 1 pound small red potatoes quartered
  • 1 red bell pepper seeded and diced
  • 1 15.5-ounce can artichoke hearts, drained, rinsed, and quartered
  • 1 14.5-ounce can diced tomatoes with juice
  • 1 15.5-ounce can chickpeas, drained and rinsed
  • 1/3 cup dry white wine
  • 1 ½ cups vegetable stock
  • 1 teaspoon fresh thyme minced (or ¼ teaspoon dried)
  • 1 teaspoon fresh oregano minced (or ¼ teaspoon dried)
  • 1 bay leaf
  • Salt and pepper to taste

Instructions
 

  • Prepare the Vegetables for Cooking: Begin by thoroughly washing all fresh produce under cold running water.
    Peel and mince the shallots finely to ensure they melt into the stew, releasing their delicate sweetness.
    Slice the carrots into uniform half-moons to allow even cooking and a pleasant texture.
    Mince the garlic cloves finely to distribute their robust flavor throughout the stew.
    Trim the fennel bulb by removing the tough stalks and any wilted outer layers, then dice the bulb into small pieces for a subtle anise aroma.
    Quarter the small red potatoes to bite-sized pieces, and seed and dice the red bell pepper to add a sweet crunch.
  • Sauté Aromatics and Vegetables: Place a medium skillet over medium heat and pour in the olive oil, heating it until it shimmers gently but does not smoke.
    Add the minced shallots, sliced carrots, and diced fennel to the skillet.
    Stir frequently to prevent sticking or burning, cooking these vegetables for approximately 5 to 6 minutes until they become tender and slightly translucent.
    This process softens the vegetables and intensifies their natural flavors, creating a rich base for the stew.
    Add the minced garlic last and sauté for an additional 30 seconds, stirring continuously to release its aroma without burning it.
  • Transfer to Slow Cooker and Add Core Ingredients: Carefully transfer the sautéed vegetable mixture into a 6-quart slow cooker, ensuring none of the flavorful bits are left behind in the skillet.
    Next, add the quartered red potatoes, diced red bell pepper, drained and rinsed artichoke hearts, diced tomatoes with their juices, and the drained chickpeas.
    Pour in the dry white wine and vegetable stock, which provide moisture and help meld all the ingredients together during the slow cooking process.
  • Season and Infuse with Herbs: Add the dried herbs—thyme and oregano—if you are using those instead of fresh.
    These herbs will gradually release their flavors into the stew, enhancing its Mediterranean character.
    Place the bay leaf into the slow cooker as well, which adds a subtle, savory depth. Season generously with salt and pepper according to your taste preferences.
    Stir the ingredients gently to combine everything evenly, taking care not to break the vegetables.
  • Slow Cook for Flavor Development: Cover the slow cooker with its lid and set the appliance to the “low” setting. Allow the stew to cook gently for 6 to 8 hours.
    This slow cooking method enables the flavors to deepen and meld, while the potatoes and vegetables become tender without turning mushy.
    Resist the temptation to lift the lid frequently, as maintaining a steady cooking temperature is key to the stew’s perfect texture and flavor.
  • Add Fresh Herbs and Final Seasoning Before Serving: Approximately 10 minutes before you plan to serve, finely mince fresh thyme and oregano leaves and stir them into the stew.
    Fresh herbs add a bright, vibrant note that enhances the overall aroma and taste. Remove the bay leaf carefully to avoid any bitter flavors.
    Taste the stew and adjust the seasoning with additional salt and pepper if needed, ensuring a balanced and harmonious flavor profile.
  • Serve and Enjoy: Ladle the stew into warm bowls, making sure each serving has a generous portion of chickpeas, vegetables, and broth.
    This stew pairs wonderfully with crusty bread, rice, or a simple green salad for a complete meal. Enjoy it hot for maximum comfort and nourishment.

Notes

  • Use dried herbs if fresh are unavailable; add dried herbs at the beginning and fresh herbs just before serving for optimal flavor.
  • Rinsing canned chickpeas and artichokes removes excess sodium and improves taste.
  • Adjust vegetable stock quantity to your desired stew consistency—add more for a soupier texture.
  • Slow cooking on low heat allows flavors to develop fully and vegetables to become tender without disintegrating.
  • For a gluten-free version, ensure the vegetable stock and canned ingredients are certified gluten-free.
  • Leftover stew tastes even better the next day as flavors continue to meld.