Healthy Crockpot Lemon Chickpea Stew

Name: Healthy Crockpot Lemon Chickpea Stew
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 6 servings
Ingredients: 2 cups chickpeas, rinsed and drained; 1 large onion, chopped; 3 cloves garlic, minced; 4 carrots, sliced; 3 stalks celery, chopped; 1 can (14 oz) diced tomatoes; 4 cups vegetable broth; 2 lemons, juiced and zested; 1 teaspoon ground cumin; 1 teaspoon ground coriander; Salt and black pepper to taste; Fresh parsley, for garnish

Highlighted under: Fresh Healthy Meals Inspiration

I love making this Healthy Crockpot Lemon Chickpea Stew for its vibrant flavors and effortless preparation. Knowing that I can toss in wholesome ingredients and let the slow cooker work its magic makes weeknight dinners so much easier. The combination of lemons, spices, and chickpeas not only brings a delightful taste but also packs a nutritional punch. Whether I'm looking for a quick meal for myself or feeding a crowd, this stew never disappoints and always warms my heart.

Created by

Pippa Lawson

Last updated on 2026-01-14T07:41:35.120Z

When I first tried this Healthy Crockpot Lemon Chickpea Stew, I was amazed at how easy it was to make a meal that felt so gourmet. The secret lies in allowing the flavors to meld over time, creating a rich and satisfying dish. The chickpeas become tender, absorbing the zesty lemon and aromatic spices beautifully.

One of my favorite tips is to use fresh herbs right at the end of cooking; it truly elevates the entire stew. I recommend serving it with a side of crusty bread to soak up every last drop of the delicious broth.

        Why You'll Love This Recipe
        Bright and zesty lemon flavor that invigorates the senses
Hearty chickpeas provide a satisfying and filling meal
Perfect for meal prep and livening up lunches throughout the week

      

Understanding the Ingredients

The heart of this Healthy Crockpot Lemon Chickpea Stew is the chickpeas, which not only serve as a great source of plant-based protein but also contribute to the stew's hearty texture. When using canned chickpeas, be sure to rinse them thoroughly to remove excess sodium and improve flavor. If you prefer using dried chickpeas, soak them overnight and cook them beforehand, allowing for even cooking during the stew process.

Lemons play a pivotal role in this recipe, providing both zest and juice that brighten the overall flavor. The zest, packed with essential oils, invigorates the dish, while the juice adds a refreshing acidity that balances the earthiness of the chickpeas and vegetables. To get the most juice, roll the lemons on a countertop before cutting them in half—it helps to release more liquid.

Slow Cooking Techniques

When using a slow cooker, it's crucial to layer the ingredients properly. Start with the denser vegetables like onions and carrots at the bottom, as they take longer to cook. This technique ensures that everything cooks evenly without some ingredients becoming mushy while others remain undercooked. If you notice that your stew is too thick, occasionally add a bit of vegetable broth to keep it at a desirable consistency.

Cooking on low for about 4 hours allows the flavors to meld beautifully. However, each slow cooker can vary; if you're unsure, check for doneness by piercing the carrots or celery—they should be tender but still hold their shape. Stirring a few times during cooking can further enhance the flavor integration as well.

Ingredients

For the Stew

2 cups chickpeas, rinsed and drained
1 large onion, chopped
3 cloves garlic, minced
4 carrots, sliced
3 stalks celery, chopped
1 can (14 oz) diced tomatoes
4 cups vegetable broth
2 lemons, juiced and zested
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt and black pepper to taste
Fresh parsley, for garnish

Steps

Prepare the Ingredients

In a large bowl, combine the chickpeas, chopped onion, minced garlic, sliced carrots, and chopped celery. Mix well to ensure an even distribution of the ingredients.

Combine in the Slow Cooker

Transfer the prepared veggies and chickpeas into the crockpot. Add the diced tomatoes, vegetable broth, lemon juice, lemon zest, cumin, coriander, salt, and pepper.

Cook the Stew

Cover and cook on low for about 4 hours or until the vegetables are tender. Stir occasionally to help blend the flavors.

Garnish and Serve

Once cooked, adjust seasoning if needed and garnish with fresh parsley before serving. Enjoy with crusty bread or over rice.

Pro Tips

For an extra layer of flavor, consider adding a pinch of red pepper flakes for a little heat. Additionally, feel free to toss in any extra vegetables you have on hand
this stew is versatile and forgiving!

Serving Suggestions

This stew is versatile; you can serve it over a bed of fluffy quinoa or brown rice to absorb the delicious broth and add extra fiber to the meal. In addition, pairing it with a side of crusty whole-grain bread enhances the dining experience, allowing for a satisfying dip into the stew. For a unique twist, consider adding a dollop of Greek yogurt or a sprinkle of feta cheese right before serving for extra creaminess.

For those looking to enhance the flavor profile, feel free to add a pinch of red pepper flakes for a mild heat or a splash of balsamic vinegar for an additional tang. These small adjustments can take the stew from simple to extraordinary, tailored to your personal taste.

Make-Ahead and Storage

This stew is an excellent candidate for meal prep; you can prepare a double batch and store half for later. Once cooled, transfer the stew into airtight containers and refrigerate for up to 4 days. For longer storage, it freezes well for up to 3 months. Just be sure to allow it to cool completely before placing it in the freezer.

When reheating, you may need to add a splash of vegetable broth to restore the original consistency, as freezing can thicken the stew. Heat slowly on the stove over low heat, stirring often, until warmed through. This method helps retain the flavors and textures that make the dish special.

Questions About Recipes

→ Can I use dried chickpeas instead of canned?

Yes, but you'll need to soak them overnight and adjust the cooking time accordingly. Dried chickpeas usually take longer to cook.

→ Is it possible to freeze this stew?

Absolutely! This stew freezes well and can be stored for up to 3 months. Just thaw and reheat when you're ready to enjoy.

→ What can I serve with this stew?

This stew pairs wonderfully with crusty bread, rice, or quinoa. You can also serve it over a bed of greens for a refreshing twist.

→ Can I make this stew spicy?

Definitely! Adding a diced jalapeño or a pinch of cayenne pepper during cooking can give it a nice kick.