Slow Cooker Mediterranean Chickpea and Vegetable Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-28 · Updated 2026-03-28

A nourishing, plant-based stew packed with chickpeas, tomatoes, zucchini, and aromatic herbs for a comforting Mediterranean meal. This mediterranean-inspired slow cooker (vegetarian, mediterranean) ready in about 260 minutes pairs (15 oz), drained chickpeas, diced tomatoes, diced zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 can (15 oz), drained chickpeas
• 2 cups, diced tomatoes
• 1, diced zucchini
• 2, diced carrots
• 1 cup, diced onion
• 3 cloves, minced garlic
• 2 tbsp olive oil
• 1 tbsp dried oregano
• 1 tsp dried thyme
• 1 tsp salt
• 2 tbsp lemon juice

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 cup diced onion and 3 minced garlic cloves. Sauté for 5 minutes until softened and fragrant.
2. Step 2: Transfer the onion and garlic to a slow cooker. Add 1 can (15 oz) chickpeas (drained), 2 cups diced tomatoes, 1 diced zucchini, 2 diced carrots, 1 tbsp dried oregano, 1 tsp dried thyme, and 1 tsp salt. Stir to combine.
3. Step 3: Cook on low for 6-8 hours or high for 3-4 hours until the vegetables are tender and the stew has thickened.
4. Step 4: Just before serving, stir in 2 tbsp lemon juice. Taste and adjust seasoning with additional salt or herbs if needed.
5. Step 5: Serve the stew hot, garnished with fresh parsley or crumbled feta cheese if desired.