Veggie Crockpot Chickpeas with Paprika Greek Yogurt
Prep time
Cook time
Total time
Loaded with a rainbow of veggies, this smoky Veggie Crockpot Chickpeas with Paprika Greek Yogurt makes an easy, no thinking required vegetarian meal. Fill the crockpot and a few hours later!
Serves: 6
  • 2 15 oz cans garbanzo beans, rinsed & drained
  • 1 large zucchini peeled & sliced in quarters
  • 2 small yellow zucchini peeled & sliced in quarters
  • 1 each red, green & yellow bell pepper sliced lengthwise
  • 2 cups sliced radishes
  • 2 cups precut & washed cauliflower
  • 2 cups precut & washed broccoli
  • ½ cup red onion sliced
  • 3 bay leaves
  • ½ tsp paprika
  • 2 tbsp plain greek yogurt
  1. To a crockpot, add all veggies & bay leaves*
  2. Turn crockpot to high for 4 hours & allow veggies to steam down
  3. During the last 30 minutes of the 4 hours, add chickpeas to the crockpot
  4. Remove bay leaves
  5. Serve & add toppings
Makes 6 generous servings, 315 calories each
*This will fill a standard crockpot completely full, but the veggies will cook down & there will be enough room to fit the chickpeas
Nutrition Information
Calories: 3449 Fat: 56g Saturated fat: 7g Unsaturated fat: 36g Carbohydrates: 585g Sugar: 121g Sodium: 485mg Fiber: 170g Protein: 186g Cholesterol: 4mg
Recipe by Skinny Fitalicious® at