Crock-Pot Spinach and Chickpea Stew

Cook Time: 4 hours

Total Time: 4 hours

Yield: 6 servings

Crock-Pot Spinach and Chickpea Stew


12-16 Ounces Fresh Baby Spinach Leaves
2- 15.5 Ounce Cans Chickpeas (Garbanzo Beans)
2-15 Ounce Cans Stewed Tomatoes With Garlic and Onion
3 Tablespoons Paprika
1 Teaspoon Garlic Powder
1/4 Cup Vegetable Broth or Water


  1. Add all ingredients to crock-pot.
  2. Stir.
  3. You may only want to add half the spinach at first as crock-pot will cook better if it is not overfilled.
  4. Cook on low for 3-4 hours adding the rest of the spinach after an hour or two.
  5. If you really want the spinach leaves “crisp”, they don’t need to be added until the last hour but for this recipe I like them soft.
  6. Stir well and serve.


This recipe has spinach which is great for fiber, low-fat, and full of anti-oxidants. Also has chickpeas which are high in fiber, low in fat and help you feel full. And tomatoes have anti-oxidants too. So eat this often enough and you should stay pretty healthy! (No promises, of course.)

For those on a vegetarian diet or just trying to eat a little healthier, this recipe is easy and delicious.  You can serve it over rice, couscous or just eat it as is. I cooked this in a 6.5 quart oval crock-pot.


Linked up at Tuesdays Tidbits , Manic Monday Recipe Link Up My Meatless Mondays and Moosewood Mondays!