Name: Slow Cooker Vegetarian Stew
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Vegetable oil - 1 tablespoon; Onions, thinly sliced - 2 medium; Garlic, finely chopped - 4 cloves; Ground cumin - 2 teaspoons; Chickpeas, rinsed and drained - 2 (15 ounce) cans; Diced tomatoes - 2 (14.5 ounce) cans; Tomato puree - 1 (10.75 ounce) can; Sliced fresh mushrooms - 2 cups; Vegetable stock - 2 cups; Red wine - 1 cup; Carrot, sliced - 1 large; Green chile pepper, diced - 1; Dried oregano - 2 teaspoons; Salt - ½ teaspoon; Ground black pepper - 1 teaspoon; Chopped fresh parsley - 2 tablespoons

Ingredients for - Slow Cooker Vegetarian Stew

1. Vegetable oil 1 tablespoon

2. Onions, thinly sliced 2 medium

3. Garlic, finely chopped 4 cloves

4. Ground cumin 2 teaspoons

5. Chickpeas, rinsed and drained 2 (15 ounce) cans

6. Diced tomatoes 2 (14.5 ounce) cans

7. Tomato puree 1 (10.75 ounce) can

8. Sliced fresh mushrooms 2 cups

9. Vegetable stock 2 cups

10. Red wine 1 cup

11. Carrot, sliced 1 large

12. Green chile pepper, diced 1

13. Dried oregano 2 teaspoons

14. Salt ½ teaspoon

15. Ground black pepper 1 teaspoon

16. Chopped fresh parsley 2 tablespoons

How to cook deliciously - Slow Cooker Vegetarian Stew

1 . Stage

Heat oil in a nonstick pan over medium-high heat. Saute onions and garlic in the hot oil until softened, about 5 minutes. Stir in cumin and cook for 1 minute more. Place mixture in the bottom of a slow cooker and add chickpeas, diced tomatoes, tomato puree, mushrooms, vegetable stock, red wine, carrot, chile pepper, and oregano.

2 . Stage

Cover and cook on Low until vegetables are tender and flavors have melded, about 3 hours. Stir well. Season with salt and pepper and garnish with parsley.