Slow Cooker Cacciatore (Vegan)
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5 from 2 votes

Chickpea Cacciatore with Potatoes

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.
Course Main Course
Cuisine Italian
Prep Time 30 minutes
Cook Time 7 hours
Total Time 7 hours 30 minutes
Servings 6
Calories 324kcal
Author Amy Katz


  • 24 ounces baby potatoes (1 bag) quartered
  • 2 cans chickpeas (15 ounces) 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


  • 1 can (28 ounces) crushed tomatoes
  • ¼ cup red wine (or 2 tablespoons [30 ml] balsamic vinegar)
  • 1 teaspoon minced garlic
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried basil
  • ½ teaspoon salt
  • ¼ teaspoon ground rosemary



  • 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.


Reprinted from The Vegan Slow Cooker, Revised and Expanded By Kathy Hester, published by Fair Winds Press
Equipment: 5- to 6-quart slow cooker
Cooking time: 7 to 9 hours on low
Nutrition Facts include the optional black olives


Calories: 324kcal | Carbohydrates: 57g | Protein: 14g | Fat: 5g | Sodium: 971mg | Potassium: 1524mg | Fiber: 14g | Sugar: 11g | Vitamin A: 7000IU | Vitamin C: 101.6mg | Calcium: 134mg | Iron: 5.3mg