A nutritious slow cooker vegan main course...Mushroom and Chickpea Stew with Roasted Red Pepper Coulis

This delicious entree is courtesy of "The Healthy Slow Cooker" by Judith Finlayson.  I have adjusted a few items to make the recipe easier.  It is always a popular dish at my dinner table.  And with the ease of cooking it in a slow cooker, you can leave in on in the morning and come home to a delicious hot meal at days end.

1 Tablespoon cumin
1 Tablespoon olive oil
2 onions, finely chopped
2 carrots, peeled and diced
4 stalks celery, thinly sliced
4 cloves garlic, minced
1 teaspoon tumeric
1 teaspoon salt
1/2 tsp cracked black peppercorns
8 oz cremini mushrooms
1 28 oz can chopped tomatoes (San Marzano are the best if available)
1 can chickpeas (organic if possible to avoid BPA in the tin liner; also, always make sure to thoroughly rinse chick peas in a sieve under running water )

Red Pepper Coulis

2 roasted red bell peppers
3 oil-packed sun dried tomatoes, chopped
2 Tablespoons Olive oil
1 Tablespoon balsamic vinegar
10 fresh basil leaves


In a large pan, heat oil over medium heat for 30 seconds (as always, never allow oil to smoke).  Add onions, carrots, celery and cook, stirring, until tender (about 10 minutes).  Add garlic, turmeric, salt, pepper, and cumin and cook, stirring, one additional minute.  Add mushrooms and toss until coated.  Add tomatoes with juice and boil.  Transfer to slow cooker.  Add chickpeas to slow cooker.  Cover and cook on LOW for 6 hours or HIGH for 3 hours.

Coulis:  combine all ingredients (peppers, sun-dried tomatoes, basil, etc) in a food processor and process until smooth.

To serve:  put stew into a bowl and ladle a generous spoonful of room-temperature coulis on top.  Serve with salad and crusty bread.