Slow Cooker Chickpea, Red Pepper and Tomato Stew Recipe (2024)

Must cook onions first or else it tastes awful.

There was something slightly off about this recipe - I would recommend reducing the sundried tomato quantity and maybe adding a fresh red pepper into the mix instead. The taste of the sundried tomato overwhelmed the entire flavour of the soup and made it quite salty!

This was a great winter dish. Super simple to make. Served it on top of couscous.

For the love of god --- add a parmesan rind! (Unless vegan) This was a delicious and filling meal, served with crusty bread over a bit of couscous. Added sausage as suggested because YUM. Kudos to GBBS for teaching me the versatility of aqua faba

This recipe turned out all right to pretty good, and I generally am enthusiastic about Spanish food and anything with pimenton. I used sherry vinegar, and smoked almonds would have been great, but I did not have them. Roasted my wn peppers and used crushed tomatoes. A fair amount of prep work so do make allowance for that.

I'm not sure where 1/ 2 teaspoon smoked paprika came from. It needs WAY more.

We loved this. Served over couscous with acorn squash on the side cuz we just can't get enough veggies.

I didn't read the notes on cooking the onions first so I was worried about that but they came out fine. I diced them very small so that might have helped. Flavors are very good, a nice easy winter stew.

I halved all ingredients and added a touch of fish sauce at the end - served over lemon pearl couscous... blue diamond salted smoked almonds worked beautifully, but a smoked almond with less salt might balance better - regardless, a really nice meal

Cooked on low for eight hours in an instant pot. At the end it was NOT cooked. Onions and garlic still crunchy.

This was delicious! We grow our own veggies, and I used some peppers I had roasted and frozen last summer. I thought they were bell peppers, but realized after I taste tested that they were giant marconi peppers I had chopped before freezing. Brought a bit of heat but excellent flavor. Interesting twist. I’ll make this again.

I've only ever made this on the stovetop, but the flavors are solid and the recipe is pretty flexible. I love that it's basically entirely made from pantry ingredients, so we can make it on a whim!I use one jar of peppers, which seems ample, sub sun-dried tomatoes for the jarred kind, and usually roast one of the cans of chickpeas. Sauté the aromatics, add the rest, let it simmer until delicious. I have no doubt that I'm using more smoked paprika than called for!

I had high hopes for this as we had vegetarians over for dinner. I tend to agree with those who said there were too many sun-dried tomatoes. I also thought it was way too oily between the oil from the sun-dried tomatoes and extra added olive oil.

Everybody in the family liked it, which includes two teenagers. I served it over egg noodles, but I think pearled couscous would have been better. We sprinkled feta on top of it for serving. Super easy to make.

Made this last night and after 2 bites had to throw it away as it was inedible. I assume it was the salt from the liquid of the 3 cans of chickpeas (and I was concerned about this). New to vegan cooking/eating and had high hopes.

This is so delicious! And very easy. I didn't include the onions.

Cooked onions first with garlic and added spices with and sauted briefly spices. Added 1 tsp ras al hanout, pinch of umami powder, .5 tsp cumin. Skipped red peppers, used diced roasted tomato’s with green chillies. Red pepper flakes in the cooking. Super easy to make and delicious. Serve w lemon juice, Greek yogurt, cheese, rice or noodles.

I found the stove top method resulted in a slightly too brothy soup. Stirred in 3/4 cup of Grandmas Hummus -(very garlicky) and presto!! Creamy and flavorful and more-ish with crusty bread.Yummy!!

This was easy and so delicious! We added a dollop of goat cheese with each serving and served with crusty bread. Fantastic!

Great recipe, I added two handfuls of spinach as well before the end and it matched beautifully.

Not a bad recipe as written, but a little one-note. I made this soup on the stove and added a generous half teaspoon of MSG and the juice of one lemon which vastly improved it.

Presure cooker works well and cuts time to minutes.

I should have listened to the other reviewers. The onions were not done after six hours. It was also incredibly thick and goopy. I don’t think there were enough liquid ingredients to turn it into a proper stew.

I’m glad I read the notes! I cooked the onions, garlic and peppers in olive oil first. I went a little easier on the dried tomatoes. I added the parmesan rind. We didn’t have time to do the slow cooker, so it was done stovetop for about two hours. So good.

I followed the recipe precisely and this stew was a big hit. The smoked almonds are critical.

Made this exactly to the recipe - skillet method. The vegan and the non vegans loved it. We will add this as a great side for thanksgiving. Will try the Parmesan rind to see if that improves an otherwise perfect recipe.