Crockpot Mediterranean Stew

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Servings: 4 Difficulty: Intermediate
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A hearty, slow-cooked vegan stew featuring eggplant, zucchini, and artichoke hearts in a savory tomato broth.
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This comforting Crockpot Mediterranean Stew is a vibrant, plant-based meal that brings the sun-drenched flavors of the coast to your slow cooker. It features tender chunks of eggplant and zucchini simmered with garbanzo beans and quartered artichoke hearts in a rich, herbal tomato broth. The dish is seasoned with fresh oregano, black pepper, and a hint of crushed red pepper for warmth. It’s an effortless weeknight dinner that tastes even better the next day, perfect served over egg noodles or crusty bread. Simple, nutritious, and deeply satisfying, this stew is a reliable favorite for busy families.

Crockpot Mediterranean Stew recipe image
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Crockpot Mediterranean Stew

Author: chefs-mate Cooking Method: Cuisine: , Courses:
Difficulty: Intermediate
Servings: 4 Calories: 12.9

Description

This comforting Crockpot Mediterranean Stew is a vibrant, plant-based meal that brings the sun-drenched flavors of the coast to your slow cooker. It features tender chunks of eggplant and zucchini simmered with garbanzo beans and quartered artichoke hearts in a rich, herbal tomato broth. The dish is seasoned with fresh oregano, black pepper, and a hint of crushed red pepper for warmth. It&# 226;ÂÂs an effortless weeknight dinner that tastes even better the next day, perfect served over egg noodles or crusty bread. Simple, nutritious, and deeply satisfying, this stew is a reliable favorite for busy families.

Ingredients

Directions

  1. Chop 1 onion, 3 large tomatoes, and 1 red or green bell pepper into bite-sized pieces.
  2. Drain and rinse 1 can (14 oz) of garbanzo beans.
  3. Drain and quarter 1 can (14 oz) of artichoke hearts packed in water.
  4. Add the chopped eggplant, zucchini, onion, tomatoes, bell pepper, garbanzo beans, and artichoke hearts to the slow cooker.
  5. Add 1 tablespoon of oregano, freshly ground black pepper, salt, and crushed red pepper flakes to taste.
  6. Optional: Stir in 1 tablespoon of tomato paste for a thicker stew.
  7. Cover and cook on Low for 8 hours.
  8. Cook egg noodles according to package directions.
  9. Serve the hot stew over the cooked noodles.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 12.9kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 3.6mg1%
Total Carbohydrate 2.7g1%
Dietary Fiber 1.0g4%
Sugars 1.7g
Protein 0.7g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: vegan stew, crockpot dinner, mediterranean food, eggplant recipe, artichoke stew, garbanzo beans, slow cooker vegan, healthy dinner, plant-based stew, zucchini recipe, comfort food, easy weeknight meal
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