Ingredients:

  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 medium carrots, sliced
  • 2 medium zucchini, chopped
  • 1 red bell pepper, diced
  • 1 can (15 oz) of chickpeas, drained and rinsed
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon turmeric
  • Salt and pepper, to taste
  • 2 cups fresh spinach, roughly chopped
  • Fresh parsley, chopped (for serving)
  • Lemon wedges (for serving)

Instructions:

  1. Peel and chop onion, garlic, carrots, zucchini, and bell pepper into a uniform size for even cooking.
  2. In the crockpot, add diced onion, minced garlic, sliced carrots, zucchini, and bell pepper.
  3. Stir in chickpeas and canned tomatoes with their juices, followed by vegetable broth.
  4. Sprinkle in cumin, smoked paprika, turmeric, salt, and pepper; stir well to combine.
  5. Cover and cook on low for 6–8 hours or high for 3–4 hours.
  6. Stir in fresh spinach in the last 10 minutes of cooking. Adjust seasoning if needed and ladle into bowls.
  7. Top with chopped parsley and serve with lemon wedges for a fresh finish.