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This new recipe for Sausage and Chickpea Stew <\/strong>is an updated version of an older slow cooker stew that was much higher in carbs, and this is the latest in an ongoing series of recipes I’m updating to make lower in carbs. Of course I realize some people might be fans of the older recipe or don’t especially care about the carbs, so you can find the original version of this recipe<\/a> back in the archives.<\/p>\n This is the kind of slow cooker recipe that’s perfect to make on an afternoon when you’ll be home, and I had fun with Kara<\/a> turning this fairly simple stew into a recipe that’s a lot more interesting! And when we tested it Kara said, “This is so flavorful!” and I loved it too. <\/p>\n The updated version makes eight generous servings, will keep in the fridge for quite a few days, and also freezes well too, so I hope you feel like it’s worth pulling out the slow cooker for a stew that will make at least two meals for most families. I hope you enjoy this interesting chunky stew if you try it!<\/p>\n <\/p>\n (This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE<\/strong> link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)<\/p>\n The updated version of this chunky flavorful stew has only about 17 net carbs and 20 grams of protein!<\/p>\n If you’re not much of a Chickpea fan, just use Cannellini Beans or another type of white beans in this tasty stew with sausage and vegetables.<\/p>\n I haven’t tried it but if you love the other ingredients here but don’t want beans, I think you could make a pretty good-tasting slow cooker stew simply by following the recipe but leaving out the beans. That will be fewer servings than this recipe though, unless you increase one of the other ingredients. <\/p>\n The raw peppers and mushrooms that cook in the Sausage and Chickpea Stew release liquid when they cook, which is why I only start with one cup of water in this recipe. In one of the later steps I have you check the amount of liquid and add more water if needed. You can add even a bit more liquid than I suggest at that point if you want a stew with more liquid. I might use a few teaspoons of something like Better Than Bouillon Mushroom Base<\/a> (affiliate link) if you’re adding much more liquid.<\/p>\n I used a 5-Quart Slow Cooker<\/a> (affiliate link) for this recipe, but any similar size will work.<\/p>\nWhat ingredients do you need for this recipe?<\/h2>\n
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How low in carbs is the Sausage and Chickpea Stew?<\/h2>\n
What if you’re not a fan of Chickpeas?<\/h2>\n
Can you make this slow cooker stew without beans?<\/h2>\n
Do you want a slow cooker stew with more liquid?<\/h2>\n
What size slow cooker did I use for the Sausage and Chickpea Stew?<\/h2>\n
Weekend Food Prep:<\/h2>\n
![\"Collage](\"https:\/\/kalynskitchen.com\/wp-content\/uploads\/2015\/10\/1200-Sausage-Chickpea-Stew-collage.jpg\")
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