After a few days of having an unsettled stomach, I needed to make sure that I didn't have any meals that were too hard on the digestive system. Foods like animal protein, sugars and processed carbs requires more work for the body to digest. Plus, I love a good veggie packed meal.
There are two reasons why I love this hearty veggie stew. First, it cooks in a crock pot overnight, so it's easy. Second, I love the texture of this dish. It's creamy, savory and smells delicious.
I like to make sure I get protein whenever I have a veggie based meal and this recipe covers it with the addition of chickpeas and quinoa. It's also a versatile dish. If you choose to add some lean protein to it like grilled chicken, you can. But trust me, you won't miss it.
This one pot meal will give you plenty of leftovers. Cook once, easy multiple times. Win!
- 1 and 1/2 onion diced
- 1 zucchini cut lengthwise, then cut into 1/4" pieces
- 2 carrots, peeled and cut into 1/4" pieces
- 1 and 1/4 cups dried chickpeas
- 2 cups water
- 2 cups vegetable broth
- 1/4 cup almond flour
- 10 cloves garlic minced
- 8 oz baby spinach
- 1/4 tsp red pepper flakes
- 2 bay leaves
- 2 TBSP olive oil
- In a large skillet, heat oil on medium high heat. Add carrots, onion, garlic and red pepper flakes and cook until vegetables are softened. Add almond flour and mix. Then add 1 cup of the vegetable broth. Transfer to slow cooker.
- Add water, remaining 1 cup of vegetable broth, chickpeas and bay leaves in slow cooker. Mix together. Cook on low for 10 hours or high for 7 hours.
- About 30 minutes before cooker turns off, add zucchini. When cooker turns off, add baby spinach and mix well until it wilts.
- Add salt and pepper to taste. If preferred, you can also add a dash of parmesan before serving over quinoa.