This easy and delicious slow cooker chickpea, mushroom, and red wine stew is a hearty, creamy dish perfect for a cozy dinner. With tender mushrooms, chickpeas, and carrots, it’s a simple and nutritious meal that can be served with pasta, fettuccine, or mashed potatoes for added comfort.

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Recipe Ingredients

• 1 tablespoon olive oil
• 1 red or brown onion, halved and thinly sliced
• 2 garlic cloves, crushed or finely chopped
• 2 carrots, halved lengthways and sliced into 1 cm (½ inch) rounds
• 500 g (1 lb 2 oz) portobello, Swiss brown, or button mushrooms, thickly sliced
• 2 x 400 g (14 oz) tins of chickpeas, drained and rinsed
• 1 thyme sprig
• 125 ml (4 fl oz/½ cup) red wine
• 1 tablespoon tomato paste (concentrated purée)
• 400 g (14 oz) tin crushed tomatoes
• 125 ml (4 fl oz/½ cup) thin (pouring) cream

To Serve

• Egg tagliatelle, fettuccine, or mashed potatoes
• Finely snipped chives
• Seed crunch topping (optional)

How To Make Slow Cooker Chickpea, Mushroom, Carrot And Red Wine Stew

1. Prepare Ingredients: Heat the olive oil in a pan and sauté the onion and garlic until softened.
2. Combine in Slow Cooker: Add the onion and garlic to the slow cooker along with the carrots, mushrooms, chickpeas, thyme, red wine, tomato paste, and crushed tomatoes. Season with sea salt and freshly ground black pepper.
3. Cook: Cover and cook on high for 4 hours, or until the mushrooms are very tender.
4. Prepare Accompaniments: Cook your choice of pasta or mash 10–20 minutes before the stew finishes.
5. Thicken the Stew: If the stew is too liquid, mash a few of the chickpeas with a fork to thicken the sauce (this may not be necessary).
6. Stir in Cream and Serve: Stir in the cream, adjust the seasoning to taste, and serve the stew over pasta or mash. Top with snipped chives and seed crunch, if using.

Recipe Tips

• Use a hearty mushroom: Portobello, Swiss brown, or button mushrooms work best for this stew, giving it rich flavor and texture.
• Don’t skip the mashing: If the stew is too runny, mash a few chickpeas with a fork to naturally thicken the sauce.
• Adjust seasoning at the end: Taste the stew before serving and add more salt or pepper if needed after stirring in the cream.
• Choose the right side: Serve with pasta, fettuccine, or mashed potatoes to soak up the flavorful sauce and make the meal more filling.
• Prepare early: This stew cooks in 4 hours, so you can set it up in the morning and have a ready-to-eat meal in the evening.

Recipe FAQs and Variations

Check out More Recipes:

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• Slow Cooker Chickpea And Vegetable Curry
• Slow Cooker Chicken Parmesan Meatloaf