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Slow cooker Pepper, Tomato and Chickpea Chilli

Prep Time:

350 Calories

Cook Time:

10 Hours


4 Servings


2x 400g chopped tomatoes

1x vegetable stock

200ml boiling water

1x tsp cayenne pepper

2x tsp smoked paprika

2x tsp cumin

2x tsp dried oregano

2x 400g tins of chickpeas

2x limes

1x chilli or to your taste

4x garlic cloves

2x tbsp olive oil

2x red peppers

1x onion

2x carrots

Handful of fresh coriander


1.Peel and chop the onions, then chop the peppers and carrots roughly to the same size.

2.Mince the garlic, and chop desired amount of fresh chilli to your spice liking. Mix the stock cube with the 200ml of water.

3.Drain the chickpeas until dried.

4.Mix all the ingredients into the slow cooker making sure they are completely combined.

5.Cook on the lowest setting for 8-10 hours

6.Before serving squeeze lime juice into the chilli, place in bowls and sprinkle the roughly chopped coriander.

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