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!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:360 mins

Total Time:380 mins

Servings: 6

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

Directions

Step 1

Heat the olive oil in a skillet over medium heat. Add the onions and garlic, sautéing for 2-3 minutes until fragrant and translucent.

Step 2

Transfer the sautéed onions and garlic to the slow cooker.

Step 3

Add the chopped zucchini, eggplant, red bell pepper, yellow bell pepper, carrots, and potatoes to the slow cooker.

Step 4

Add the canned crushed tomatoes, vegetable broth, olives, and chickpeas to the slow cooker.

Step 5

Sprinkle in the dried oregano, dried thyme, ground cumin, paprika, salt, black pepper, and add the bay leaf.

Step 6

Stir the mixture gently to combine all ingredients evenly.

Step 7

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.

Step 8

Once cooked, taste the stew and adjust the seasoning if necessary.

Step 9

Ladle the stew into bowls, removing the bay leaf, and garnish with fresh parsley if desired.

Step 10

Serve warm with crusty bread or over rice for a complete meal.

Nutrition Facts

Serving size	(3859.2g)

Amount per serving	% Daily Value*
Calories	2503.1

Total Fat 104.7g	0%
Saturated Fat 14.5g	0%
Polyunsaturated Fat 4.9g
Cholesterol 0mg	0%
Sodium 13027.3mg	0%
Total Carbohydrate 355.2g	0%
Dietary Fiber 89.8g	0%
Total Sugars 120.2g
Protein 63.6g	0%

Vitamin D 0IU	0%
Calcium 973.6mg	0%
Iron 32.3mg	0%
Potassium 9936.6mg	0%

*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.

Source of Calories

Fat: 36.0%

Protein: 9.7%

Carbs: 54.3%