Crockpot Chickpea Pot Roast with Root Vegetables for Meal Prep

Name: Crockpot Chickpea Pot Roast with Root Vegetables
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Cuisine: American
Ingredients: 2 cans (15 oz each) chickpeas, drained and rinsed; 1 lb baby red potatoes, halved; 3 large carrots, peeled and cut into 1-inch rounds; 2 medium parsnips, peeled and cut into 1-inch rounds; 2 ribs celery, sliced; 1 large yellow onion, diced; 4 cloves garlic, minced; 2 cups low-sodium vegetable broth; 2 tbsp tomato paste; 1 tbsp tamari or low-sodium soy sauce; 1 tbsp Worcestershire sauce (vegetarian); 1 tsp dried thyme; 1 tsp dried rosemary, crushed; 1 bay leaf; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp cornstarch whisked with 2 tbsp cold water

Bring all the cozy flavor of a classic Sunday roast to your vegetarian weeknight routine with this easy slow cooker meal. Plump chickpeas, tender root vegetables, and baby potatoes cook together in a savory, thyme-scented gravy for a hearty dinner that satisfies the whole family. It is an ideal hands-off option during busy holiday weeks and divides effortlessly into containers for effortless meal prep throughout the workweek.

Crockpot Chickpea Pot Roast with Root Vegetables, an easy crockpot dinner recipe

Prep: 15 minCook: 5 hrTotal: 5 hr 15 minServes: 4

Ingredients

2 cans (15 oz each) chickpeas, drained and rinsed
1 lb baby red potatoes, halved
3 large carrots, peeled and cut into 1-inch rounds
2 medium parsnips, peeled and cut into 1-inch rounds
2 ribs celery, sliced
1 large yellow onion, diced
4 cloves garlic, minced
2 cups low-sodium vegetable broth
2 tbsp tomato paste
1 tbsp tamari or low-sodium soy sauce
1 tbsp Worcestershire sauce (vegetarian)
1 tsp dried thyme
1 tsp dried rosemary, crushed
1 bay leaf
1/2 tsp salt
1/4 tsp black pepper
2 tbsp cornstarch whisked with 2 tbsp cold water

Instructions

Place the halved baby red potatoes, carrots, parsnips, celery, yellow onion, minced garlic, and rinsed chickpeas into the bottom of a 6-quart crockpot.
In a medium bowl, whisk together the vegetable broth, tomato paste, tamari, vegetarian Worcestershire sauce, dried thyme, crushed rosemary, salt, and black pepper until smooth.
Pour the liquid mixture over the chickpeas and vegetables in the crockpot, adding the bay leaf to the center.
Cover and cook on LOW for 5 hours (or HIGH for 3 hours) until the root vegetables and potatoes are tender when pierced with a fork.
Remove the lid and stir in the cornstarch slurry. Cover and cook on HIGH for an additional 15 to 20 minutes until the gravy thickens to a glossy finish.
Remove the bay leaf, adjust seasoning with extra salt or pepper if needed, and divide evenly into dinner bowls or meal-prep containers.

Tips

For meal prep, allow the pot roast to cool completely before sealing in airtight containers; it keeps well in the refrigerator for up to 4 days.
If you prefer an even thicker gravy, mash a few of the cooked potatoes against the side of the slow cooker insert before serving.
Pair with warm crusty bread or serve over a bed of buttery mashed cauliflower for an extra cozy comfort meal.