Slow Cooker White Bean, Chickpea and Tomato Stew

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Here, reddish lentils and bulgur thicken a Mediterranean-inspired stew. The accepted braise takes a spot of enactment and finesse; the unit cooker (see related recipe) and slow-cooker versions are casual capable for a weeknight.

You'll request a 5-to-6-quart dilatory cooker oregon an Instant Pot (on the slow-cooker setting). This look is suitable for a stove-top Dutch oven arsenic well; spot the NOTE below.

For a vegan garnish, spot a dab of coconut beverage yogurt successful each vessel (or usage sour pick for a vegetarian option).

The dried chickpeas and beans request to soak, separately, overnight.

From cookbook authors Bruce Weinstein and Mark Scarbrough.

Ingredients

1 cupful dried chickpeas
1 cupful dried achromatic beans, specified arsenic Great Northern oregon cannellini
2 tablespoons olive oil
1 mean yellowish onion, chopped
2 mean ribs celery, thinly sliced
2 teaspoons dried dill
1 1/2 teaspoons crushed cinnamon
1 1/2 tablespoons mild paprika
1 1/2 teaspoons crushed cumin
1 spoon salt
1/2 spoon crushed achromatic pepper
One 14-ounce tin no-salt-added diced tomatoes, with their juices
1/4 cupful dried reddish lentils
1/4 cupful dried (medium-coarse) bulgur
2 tablespoons herb paste
2 1/2 cups no-salt-added rootlike broth

Nutritional Facts

Per serving

Calories
350
Fat
7 g
Saturated Fat
1 g
Carbohydrates
56 g
Sodium
440 mg
Protein
17 g
Fiber
16 g
Sugar
10 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook authors Bruce Weinstein and Mark Scarbrough.

Tested by Mary Pat Flaherty.

Published January 9, 2017

Updated March 15, 2026