Chickpea Cacciatore - I love this easy healthy slow-cooker vegan Chickpea and Artichoke stew. Rich Italian flavours taste like you have slaved all day, but really it is a just dump-and-go recipe.
Chickpea Cacciatore. I know, I know... it kinda sounds silly. But who says Cacciatore has to have chicken in it?
And really, chickpeas are a non-brainer substitute.
This vegan chickpea stew is so easy and so full of flavour I promise you won't miss the chicken. This sauce is rich from simmering all day. You need a nice chunk of crusty bread for dipping. It's full of rich Italian flavors.
A few notes about Chickpea Cacciatore:
- I learned over the years to avoid raw garlic in the slow cooker... it takes on a weird, and definitely not pleasant, metallic taste as it sits and simmers on low heat all day. Which is kind of sad really when you think about it. But once I figured this out, my slow-cooker became immensely more useful to me. Instead of raw garlic, I use dried roasted garlic and red pepper seasoning mix. It adds good garlic flavour without that weird funny taste. Use your favourite seasoning mix, Italian, etc... just be sure it has some garlic and herb elements to it.
- For the artichokes, you could go with plain canned artichoke hearts, but the marinade adds a little extra something.
- I find the wine is essential. You can use red or white, although you should be aware that some reds will darken the chickpeas slightly. If you don't want to use wine, use the same amount of vegetable stock.
We like this as is, just served straight up with a big chunk of crusty bread to sop up the sauce and juices. Pasta, I especially like angel-hair or orzo, or rice is good too.
- 1 28oz can diced tomatoes, no salt added with Italian seasonings
- 1 19oz can of chickpeas, about 2 cups cooked
- small jar of marinated artichoke hearts lightly chop
- ¼ cup sun-dried tomato slices
- ½ cup dry white or red wine
- 1 sweet red bell pepper diced
- 1 Tablespoon dried oregano
- 1 Tablespoon garlic and red pepper seasoning mix
- In the crock of slow-cooker, add all ingredients and stir gently. Cook on low heat for 6-8 hours. Seasoning with salt and cracked black pepper before serving.