Pear, Chickpea, Beet Stew

Pear, Chickpea, Beet Stew


Pear, Chickpea, Beet Stew

Full of nutrients, earthy and a little sweet this easy to prepare stew is perfect for a chilly evening.
Prep Time15 mins
Active Time7 hrs
Total Time7 hrs 15 mins
Course: Soups and Stews
Yield: 3 cups


  • 1 pear peeled and chopped
  • 1 cup cooked chickpeas drained and rinsed
  • 1 cup vegetable broth low sodium
  • 1 carrot diced
  • 1 small golden beet diced
  • 1 clove garlic minced
  • 1 bay leaf
  • ½ tsp dried sage
  • 1 sprig fresh rosemary or ½ tsp dried
  • 1 tsp fresh lemon juice or apple cider vinegar
  • 1 cup fresh greens such as spinach, kale, or Swiss chard rinsed and chopped
  • black pepper to taste


  • Add everything except the greens and black pepper to the crock pot. Cook on low for 7-9 hours.
  • Thirty minutes prior to serving: Turn the crock pot to high, add the greens and cook until they are bright green. Season with black pepper to taste. Remove the Bay leaf.
  • Serve over brown rice, quinoa or your favorite whole grain.


Notes: I used a 1.5 quart crock pot to prepare using the quantities listed here. The recipe can easily be doubled, but use a larger crock pot.
Recipe adapted slightly from a recipe found in Vegan Slow Cooking For Two or Just For You by Kathy Hester.


I am a Registered Dietitian Nutritionist living in Greensboro, North Carolina. I help people overcome nutrition obstacles and help them meet their nutrition and wellness goals.

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Hi, I’m Mona. I have been living with Relapsing Remitting Multiple Sclerosis (RRMS) for over ten years. As a registered dietitian nutritionist (RDN) I help others with MS to navigate the nutrition superhighway and make sustainable progress toward their unique wellness goals.

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