Photo of No-chop slow cooker chickpea stew by WW

No-chop slow cooker chickpea stew

Points® value
Total Time
4 hr 10 min
10 min
4 hr
We lean on healthy convenience items—namely canned, frozen, and prewashed fresh vegetables—to make this protein-rich stew the easiest ever. A half-cup of dried red lentils lends more protein and heft; you can cook the stew until they break down and thicken the broth or just until they’re tender but still retain their shape. Old Bay seasoning, not just for seafood, offers loads of herb and spice flavor in one handy ingredient. Make sure you don’t skip the cheese garnish at the end; it makes the soup.


Low sodium vegetable broth

2½ cup(s)

Canned chickpeas (garbanzo beans)

31 oz, 2 (15.5-oz) cans

Canned diced tomatoes

14½ oz

Dried red lentils

½ cup(s)

Old Bay seasoning

1½ tsp

Frozen mixed vegetables

12 oz, such as Italian-style blend

Baby spinach

5 oz

Grated Parmesan cheese

¼ cup(s)


  1. In a slow cooker, combine the broth, chickpeas, tomatoes, lentils, and seasoning. Sprinkle the frozen (unthawed) vegetables on top. Cover and cook until the lentils are done, 4 to 5 hours on High or 7 to 8 hours on Low.
  2. Add the spinach to the slow cooker and stir until it wilts. Ladle the soup into bowls; top with the cheese.
  3. Serving size: 2 cups stew and 1 tbsp cheese