This chickpea stew is similar to a shakshouka in that it relies on a spiced tomato sauce as its base. The chickpeas, roasted red bell pepper, and cauliflower rice make up the body of this stew keeping it healthy and full of vegetables. If you would like to have this over a starch you can add some rice to the starch pan. We also suggest trying this with some chicken thighs which you can cook simultaneously in the open slot in your Suvie. Finished off with a bit of crumbled feta and parsley and this is the ideal meal for any night of the week.
Slow Cook: Chickpea Stew
- 2 cloves garlic, minced
- 1 small yellow onion, diced
- 1 tbsp olive oil
- 1 tbsp tomato paste
- 14 oz can tomatoes, drained
- 14 oz chickpeas, drained and rinsed
- 1 tbsp harissa chili paste
- 1 tsp thyme
- 1 tsp oregano
- ½ cup roasted red bell pepper, sliced
- 6 oz cauliflower rice
- 1 cup vegetable stock
- 3 oz. feta cheese, crumbled
- Fresh chopped parsley for garnish
Add the garlic, onion, and olive oil to a Suvie pan and mix. Broil for 10 minutes. After the broil, mix in tomato paste to the garlic and onion. Then add in 1½ tsp salt, tomatoes, chickpeas, harissa, thyme, oregano, bell pepper, cauliflower rice, and vegetable stock and mix well.
Insert pan into your Suvie, input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook High for 2 hours
After the cook, remove the pan from Suvie.
Ladle into bowls and top with crumbled feta and chopped parsley.
Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top zone of Suvie, fill reservoir, and set to Slow Cook on High for 2 hours.