Can I skip the night-before prep for this chickpea cacciatore?

While you can mix all ingredients in the morning, prepping the veggies and sauce the night before significantly streamlines your morning routine, allowing for an effortless start to the slow cooking process.

What can I use if I don't want to use red wine in the sauce?

The recipe suggests using 2 tablespoons of balsamic vinegar as an excellent substitute for the 1/4 cup of red wine, providing a similar depth of flavor to the cacciatore sauce.

Do I need to peel the baby potatoes before quartering them for the cacciatore?

No, the recipe uses baby potatoes, which typically have thin skins that are perfectly fine to eat and don't require peeling before quartering.

Why does the recipe suggest saving the chickpea liquid?

The liquid from canned chickpeas, known as aquafaba, is a fantastic plant-based egg substitute that can be used in other recipes for meringues, mousses, or to emulsify dressings.

How should I store leftover Slow Cooker Chickpea Cacciatore?

Store any leftover cacciatore in an airtight container in the refrigerator for up to 3-4 days. This hearty dish often tastes even better the next day.

4.2K Views 8 years ago

Slow Cooker Chickpea Cacciatore with Potatoes
[Vegan]

TH By: The Vegan Slow Cooker, Kathy Hester

Author Bio

If you want to prepare hot, nutritious, home-cooked meals for your family and friends, but... Read More

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A bowl of Slow Cooker Chickpea Cacciatore with Potatoes, featuring tender chickpeas, quartered baby potatoes, sliced mushrooms, and colorful bell peppers in a rich red tomato sauce, garnished with black olives.

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Slow Cooker Chickpea Cacciatore with Potatoes [Vegan]

Dairy Free

Here’s a completely plant-based one-pot meal that will satisfy the hungriest at your table. The potatoes and chickpeas are filling and full of nutrients. The sauce and the rest of the veggies make a sauce that packs a flavor punch.

Ingredients You Need for Slow Cooker Chickpea Cacciatore with Potatoes [Vegan]

1 bag (24 ounces or 680 g) baby potatoes, quartered
2 cans (15 ounces or 425 g each) chickpeas, drained (save liquid to use as aquafaba in other recipes)
1 pound mushrooms, sliced (can use all white, baby bella, or a combo)
2 cups chopped bell pepper (use multiple colors if you can)
3 carrots, cut into coins

Sauce:

1 can (28 ounces or 784 g) crushed tomatoes
1/4 cup red wine (or 2 tablespoons balsamic vinegar)
1 teaspoon minced garlic
1 teaspoon dried marjoram
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon ground rosemary

Serving Ingredients:

1/2 cup pitted black olives (optional)

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How to Prepare Slow Cooker Chickpea Cacciatore with Potatoes [Vegan]

The night before: Cut up the veggies. Add veggies and drained chickpeas to a sealable container, and mix. You can mix all the sauce ingredients together now, or wait until morning. Store everything in the fridge.
In the morning: Mix the sauce and veggie - chickpea mixture together in your slow cooker. Cook on low 7 to 9 hours.
Garnish with pitted black olives, if desired.