This easy and delicious Slow Cooker Chickpea Cacciatore with Pan-fried Tofu and Olives is a perfect comfort meal. It’s quick to prepare, hearty, and full of flavor, with crispy tofu and a rich tomato sauce. You can easily adjust the ingredients to suit what you have on hand!

Jump to Recipe Print Recipe

Recipe Ingredients

• 2 tablespoons olive oil
• 1 large eggplant (aubergine), cut into 1–2 cm (½–¾ inch) dice
• 1 brown onion, coarsely chopped
• 2 garlic cloves, crushed or finely chopped
• 3 celery stalks, thinly sliced
• 2 carrots, quartered lengthways, cut into 1 cm (½ inch) slices
• 2 x 400 g (14 oz) tins of chickpeas, drained and rinsed
• 250 ml (9 fl oz/1 cup) dry white wine or extra stock
• 250 ml (9 fl oz/1 cup) good-quality vegetable stock
• 400 g (14 oz) tin diced tomatoes
• 2 tablespoons tomato paste (concentrated purée)
• 1 fresh or dried bay leaf
• 2 rosemary sprigs
• 2 tablespoons white wine vinegar
• 80 g (2¾ oz/½ cup) pitted Kalamata olives, halved
• 2 tablespoons chopped flat-leaf (Italian) parsley

For the Tofu

• 300–600 g (10½–1 lb 5 oz) firm tofu
• 2 tablespoons plain (all-purpose) flour
• 1 teaspoon dried oregano
• 2 tablespoons olive oil

How To Make Slow Cooker Chickpea Cacciatore With Pan-fried Tofu And Olives

1. Cook the Eggplant and Cacciatore Sauce: Heat the olive oil in the insert pan of a slow cooker or a large frying pan over medium-high heat. Cook the eggplant for 4–5 minutes until softened. If using an insert pan, return it to the slow cooker, or transfer the eggplant to the slow cooker. Add the onion, garlic, celery, carrots, chickpeas, white wine (or stock), vegetable stock, diced tomatoes, tomato paste, bay leaf, and rosemary sprigs. Season with sea salt and freshly ground black pepper. Cook on low for 5 hours.
2. Add Vinegar and Olives: Stir in the white wine vinegar and Kalamata olives and cook for an additional 30 minutes.
3. Prepare the Tofu: Pat each block of tofu dry with paper towels, then place the tofu between two sheets of paper towels on a plate. Place a small plate on top and weigh it down with food tins or other heavy objects to release excess moisture. Let sit for 20 minutes (optional, but helps improve texture). Cut the tofu into 4 slabs per block. In a shallow dish, combine the flour, dried oregano, sea salt, and freshly ground black pepper. Dust each tofu slab in the seasoned flour.
4. Pan-fry the Tofu: Heat the olive oil in a large frying pan over medium-high heat. Cook the tofu in batches if necessary, for 2–3 minutes on each side until golden and crispy.
5. Serve: Place a piece of tofu on each plate, top with the cacciatore sauce (removing the bay leaf and rosemary sprigs), and scatter with chopped parsley. Serve immediately.

Recipe Tips

• Press the tofu: For the best texture, always press the tofu to remove excess moisture. This helps it crisp up better when fried and improves the overall taste.
• Season well: Don’t forget to season the sauce and tofu with sea salt and pepper. It makes a big difference in bringing out all the flavors.
• Adjust the vegetables: Feel free to swap in or out vegetables like bell peppers or zucchini based on what you have. This makes the dish more flexible and customizable.
• Don’t skip the vinegar: The white wine vinegar adds a bright, tangy flavor that balances the richness of the sauce, so be sure to include it.
• Serve immediately: The tofu is best served hot and crispy. Top the tofu with the sauce right before serving to maintain its crunchiness.

Recipe FAQs and Variations

Check out More Recipes:

• Slow Cooker Chickpea And Vegetable Curry
• Slow Cooker Chicken Parmesan Meatloaf
• Slow Cooker Cheesy Zucchini, Cherry Tomato And Pesto Pasta Bake