When I was first introduced to this Cacciatore recipe, it was a chicken based slow-cooker recipe (boneless, skinless, chicken thighs, I believe). Eventually I vegetarianized it, replacing the chicken with chickpeas. So now we have Chickpea Cacciatore. Logical, no? This is easy and so full of flavour I promise you won’t miss the chicken. The sauce is just so, so rich from simmering all day. This is one of my all-time favourite slow cooker recipes. If my slow-cooker died today, I would run off to get new one just so I could make this recipe. Winter would not be the same without it. A few notes: I learned over the years to avoid raw garlic in the slowcooker… it takes on a weird, and definitely not pleasant, metallic taste as it sits and simmers on low heat all day. Which is kinda of sad really when you think about it. But once I figured this out, my slow-cooker became immensely more useful to me. Instead of raw garlic i use a dried roasted garlic and red pepper seasoning mix. It adds good garlic flavour without that weird funny taste. Use your favourite seasoning mix, italian, etc… just be sure it has some garlic and herb elements to it. For the artichokes you could go with plain canned artichoke hearts, but the marinade adds a little extra something. I also find wine is essential. You can use red or white, although you should be aware that some reds will darken the chickpeas slightly. If you don’t want to use wine, use the same amount of vegetable stock.
We like this as is, just served straight up with a big chunk of crusty bread to sop up the sauce and juices. Pasta, I especially like angel-hair or orzo, or rice is good too
a vegan version of a favourite italian stew made in the slowcooker
10 minPrep Time
6 hrCook Time
6 hr, 10 Total Time
- 1 (28oz) can diced tomatoes, no salt added with Italian seasonings
- 1 (19oz) can of chickpeas, about 2 cups cooked
- small jar of marinated artichoke hearts, lightly chop
- 1/4 cup sun-dried tomato slices
- 1/2 cup dry white or red wine
- 1 sweet red bell pepper, diced
- 1 Tablespoon dried oregano
- 1 Tablespoon garlic and red pepper seasoning mix
- In the crock of slow-cooker, add all ingredients and stir gently. Cook on low heat for 6-8 hours. Seasoning with salt and cracked black pepper before serving.