Slow Cooker Chickpea Sweet Potato Stew

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Slow Cooker Chickpea Sweet Potato Stew with warm flavors from cumin, coriander and cinnamon. An easy sweet potato recipe & a winter stew you’ll eat all season long.

Slow Cooker Chickpea Sweet Potato Stew with warm flavors from cumin, coriander and cinnamon is the perfect winter stew you’ll eat all season long. Chickpea Sweet Potato Stew

Chickpea Sweet Potato Stew with Fresh Spinach mixed in just before serving is a delicious and filling dish you can enjoy with almost no effort. You can even prepare the vegetables the night before and simply set the slow cooker insert into the slow cooker and dinner will be ready when you get home. Stove top and Instant Pot directions are also included!

Hi everyone! My name is Sabrina and I’m the blogger and trained private chef behind a website called Cooking Made Healthy. For over 8 years I’ve cooked for clients with varying medical needs and dietary restrictions and I’ve personally lost over 80 pounds on Weight Watchers in the past.

I’m making healthier food choices this year and love the new Freestyle system. My leader always say we didn’t get here eating carrots, I think we can all agree chickpeas and sweet potatoes fall under the same umbrella!

The easiest stew you'll eat all winter long full of

This chickpea stew is full of iron and potassium and colors. Yes, colors. All these bright colors are how I teach my kids we know we’re eating healthy. The more natural foods we eat and the brighter in colors they are the more vitamins they have and the better for you they are. The colors in this stew are beautiful and vibrant and totally inviting.

One of my favorite ways to cook during the busy winter months with holidays and school and work is using the slow cooker. Plus, there is nothing easier than soups and stews!

Chickpea Sweet Potato Stew with fresh baby spinach mixed in.

How To Make Slow Cooker Chickpea Sweet Potato Stew

Some alternate ingredients if you want to make some swaps:

  • Instead of chickpeas, you can add cannellini or butter beans.
  • Instead of sweet potatoes you can add turnips, carrots, parsnips or your favorite squash (pumpkin, acorn or butternut)
  • If you’d like to swap out the spinach, add in kale in the last hour.
  • Want to add more protein? You can add extra firm tofu chunk or diced chicken breast.
  • If you prefer grains to sweet potatoes, you can add in quinoa (make sure it is well rinsed) or even barley

The stew is thick and creamy from deliciously melted sweet potatoes and full of hearty chickpeas. The best part is, it’s a set it and forget it kind of recipe:

And since so many are asking, although I have and love my Instant Pot, I still love my slow cooker! I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker (affil link). I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This slow cooker is so great, I actually own several!

Chickpea Sweet Potato Stew made in the crock pot is a dump and go easy recipe.

Want to make this Chickpea Sweet Potato Stew on your stovetop?

Add the ingredients together and cook on medium-low heat for 35-40 minutes. Stir every 10 minutes or so, adding additional broth if you find the liquids reducing by too much. You can also sweat the garlic and onions first, but if doing so add a teaspoon of olive oil.

Would be thrilled to see you follow along on the blog, I’ll be posting new recipes on weekdays with both SP and PP values listed.

Slow Cooker Chickpea Sweet Potato Stew with warm flavors from cumin, coriander and cinnamon is the perfect winter stew you’ll eat all season long.
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4.37 from 123 votes
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Slow Cooker Chickpea Sweet Potato Stew

165 Cals 6.3 Protein 32.3 Carbs 2.2 Fats
Prep Time: 15 mins
Cook Time: 4 hrs
Total Time: 4 hrs 15 mins
Yield: 6 servings
COURSE: Dinner, Soup
CUISINE: American
Slow Cooker Chickpea Sweet Potato Stew with warm flavors from cumin, coriander and cinnamon is the perfect winter stew you’ll eat all season long.


  • 1 medium yellow onion, chopped
  • 2 15 oz cans garbanzo beans, drained
  • 1 pound sweet potatoes, peeled and chopped
  • 1 tablespoon garlic, minced
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1 teaspoon ground ginger
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 4 cups vegetable broth, fat free
  • 4 cups fresh baby spinach


  • Place the onions in a microwave safe dish and microwave 2 to 3 minutes.
  • Add all the ingredients to your slow cooker except the spinach.
  • Cook on low for 6-7 hours or on high for 3-4 hours.
  • Add in the spinach leaves and stir.
  • Cook an additional 15 minutes on high.

Stove Directions:

  • Add the ingredients together except the spinach and cook on medium-low heat for 35-40 minutes.
  • Stir every 10 minutes or so, adding additional broth if you find the liquids reducing by too much.
  • (You can also sweat the garlic and onions first, but if doing so add a teaspoon of olive oil.)
  • Add the spinach the last 2 minutes, until wilted.

Instant Pot:

  • Add the ingredients together except for the spinach and cook on high pressure for 8 minutes.
  • Quick release, stir in the spinach and let it sit 2 minutes covered, until wilted.
  • (You can also sweat the garlic and onions first, but if doing so add a teaspoon of olive oil. This will give you the best results)


Serving: 11/2 cups, Calories: 165kcal, Carbohydrates: 32.3g, Protein: 6.3g, Fat: 2.2g, Saturated Fat: 1.4g, Sodium: 751mg, Fiber: 6.2g, Sugar: 5.4g
WW Points Plus: 4
Keywords: easy sweet potato recipe, slow cooker chickpea sweet potato stew, slow cooker vegetarian stew, sweet potato recipes, sweet potato stew

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  1. We really enjoyed this stew…simple, quick and nutritious. I used a 19oz can of chickpeas and added some cooked tortellini to the individual bowls of stew Delicious and filling.

  2. Very easy and tasty. I cooked the recipe using an Instapot. I didn’t use chickpeas but a a mix bean variety. Stew/soup was fragrant and flavourful.

  3. Very good! Added a little cooked ground turkey but it did not need it . Very flavorful and hearty. Stovetop directions were great Thank you for a new healthy recipe!

  4. Very easy, and very delicious

  5. Would tamarind paste work in your chickpea sweet potato stew?

  6. This was awesome. I used curry powder instead of ginger and added chicken sausage and arugula. Topped with freshly grated parmesan cheese. So easy and turned out great

  7. Made this tonight just as directed for the crockpot. I loved it! My husband liked it, but some of the spices hurt his stomach. I will have plenty of leftovers now so I hope it freezes well. I will definitely make this again.

  8. Thank you Clare for sharing. I was curious about using dried garbanzo beans!!!

  9. Could I use dry garbanzo beans In cook them in my instant pot 1st?

  10. Has anyone made this soup with barley vs. sweet potato as suggested in the description? And if yes, how much Barley did you use?

  11. I have to agree with some of the other commenters, I just did not enjoy the spices in the soup.  Couldn’t really eat it.  Luckily my husband liked it.  I think it would be good with curry.  I can’t identify which spice specifically I find distasteful, so I think if I made it again I’d just go with curry.  I know I like that.

  12. This recipe is amazing!!! We use one can butter beans and one can chick peas, and caraway seeds instead of coriander… but it’s become a go to that rivals NYC take out! 

  13. I don’t usually comment on these but noticed the wide variety of opinions and wanted to share mine. I used nutmeg instead of ginger since that’s what I had on hand. I also added a jalapeño with seeds to add a kick because my husband likes things spicy. I also used chicken broth. I think it came out delicious! It definitely has a kick but it goes well with all of the other warm flavors and sweet potatoes. 

  14. You are AMAZING! This recipe turned out exactly how you described.  I set it and left it on low all day and came home to beautiful soup on a rainy Friday night! I have been following you for awhile and made some great meals! I go to your site now first ! I haven’t cooked with sugar for years, but this soup tastes like there’s maple syrup in it! The sweetness of the potatoes with those spices made a thick, sweet sauce. I had to compliment you! You’re a joy to follow!

  15. Super yummy! I doubled this in my 7 qt slow cooker and it fit with room to spare. I didn’t peel my sweet potatoes, just scrubbed them (I bought organic from the farmer’s market and I hate peeling). I love this spice combination, and I think it works perfectly with the sweet potatoes and chickpeas. I cooked 1 lb of dried chickpeas in my Instant pot the day before, assembled everything in my slow cooker crock in the evening and refrigerated overnight. In the morning all I had to do was start it! I’m a vegetarian, but my husband is not. This recipe got his enthusiastic approval! I’ll definitely make this again.

  16. Delicious!  I used curry instead of coriander since I had no coriander. I added diced chicken sausage along with spinach at the end (Instant Pot) method. Will definitely make again and add diced tomatoes. 

  17. I made this on the stove top what excellent flavors I used frozen spinach and added Escroll it was out of this world and filling. Froze well. 

  18. Delicious!  Wonderful smells all day long and the soup turned out great.  I added a chopped up kielbasa for the last hour.  Yum

  19. Love love love this soup, have made over 10 times! It’s filling, healthy, and great in calories. Definitely prefer to do it in the slow cooker than the Instant Pot since the flavors combine better.  Cut in half the coriander and cinnamon and add chicken breast for extra protein!

  20. I used my crockpot and followed the recipe. I put half into a pot on the stove after 6 hours in the crockpot. I used the immulsifier to blend it and added fresh spinach and arugula. My husband and I both enjoyed it. I will add fresh spinach to the balance when we are ready to eat it. I

  21. So I accidentally used ground cardamom instead of ground coriander. Turned out to be a tasty mistake! I loved it, but no one else in the fam will eat it 

  22. Made the recipe on the stove top. Was delicious! I used a bit less cumin but it was so good. Definitely will make again!

  23. I loved the flavors in this soup and it was surprisingly filling.

  24. Made this soup in slow cooker as written except I omitted the coriander and added a can of fire roasted dice tomatoes. My husband and I both really enjoyed it. Next time I may only use one can of beans and add more sweet potatoes because I felt there was too many beans, but that is a just a personal preference. 

  25. I don’t see a Pinterest icon on your recipe. I’d love to save it that way. Did I just miss it? Thanks!

  26. Great warming flavors for a winter soup/ stew! Instead of using broth, I used the liquid left in the chickpea can (aquafaba) and water. Don’t add salt until the end, because the aquafaba is a bit salty (canned tomatoes are too). I increased all the spices when I taste adjusted. The finished broth was delicious! And so easy; uses stuff I always have on hand in a new way. Will be making this frequently!

  27. Absolutely delicious! We will definitely be making this again, maybe next week! Don’t be afraid of the spices, it’s perfect! Cooked so fast in the pressure cooker too.

    • Hi Gina! You suggested adding tofu for extra protein. Would you add it to the crockpot at the beginning? Thanks!

      • Very tasty but is it a soup or a stew? These are two different dishes yet spoken of interchangeably in this recipe. To get it to stew consistency, it needs a few adjustments for the slow cooker – 1.5 to 2 cups broth is more than enough and larger amounts of spices to ensure the flavour doesn’t dissipate. The vegies are cooked within an hour on a low setting in the slow cooker, so unless you like very mushy sweet potato, I think the stove top would better suit this recipe.

  28. I made this tonight in my pressure cooker and after reading the comments I added diced tomatoes. It’s very good. I used carrots because our store was out of sweet potatoes.  Mine was more soupy than stew like but  I’ll definitely make this again. 

  29. I must say this is not one of my favorite recipes from Skinnytaste. I did not care for the cumin and cinnamon. It was an odd combination that I did not enjoy.

  30. I enjoy this soup! I just put the nutritional info as stated in the recipe in the WW calculator on the app and it lists 5 points??

  31. Can I leave the skin on the sweet potatoes….or does that change the flavor/ consistency?

  32. Made this for the first time on the stove. Expect it will be even better in the slow cooker.  The hint of sweetness makes this a very soothing and satisfying bowl of goodness, everything in it is fresh and healthy. A great way to get greens, legumes and root veggies.

     Had a honey graham cracker on the side to add to the sweet theme. So easy on the digestive system especially for my mom who suffers silent reflux.

  33. This was really good. I made it in the instant pot. Was so fast! I left out the coriander and cinnamon just because I don’t like those spices in soup. I added shredded chicken. Also great with quinoa.

  34. I made the recipe as outlined in my instapot.
    flavor is good- however my sweet potatoes broke apart into little piece.
    Maybe I cut them too small. Anyone else have this issue?

  35. I was a Little concerned while I made this, because of some of the comments. But i am happy to say this turned out so delicious, love the hint of cinammon, it is wonderful.

  36. I want to add chicken but not sure how it changes the cook time!!

  37. So I have changed this recipe a few ways. First I sauté the onions and add mushrooms, carrots and celery to the sauté. Also the texture of the chickpeas are better if you reconstitute them in the instant pot rather than use canned. I also use Japanese or golden sweet potatoes. 

  38. OMG. I was skeptical about this soup but it is really awesome! I added celery and some turnip and cooked it stovetop. I am now enjoying a bowl yummy. Lots of flavor. Great veggie option.

  39. I want to add tofu to bulk it up but not sure how that might change the taste or consistency. Should I change the cook time or proportions of other ingredients?

  40. Outrageous! One of the best soups/stews I’ve ever tasted! The spices are so unique and flavorful!! I made this exactly as the recipe stated and added some tofu for extra protein. In just seasoned the tofu with salt and pepper and sautéed in grape seed oil and added to the bowl not the pot since I was afraid it would get soggy.  I’ll be making this all winter ! 

  41. I love the fact that you give variations to make this sop. It sounds delicious and I can’t wait to try it!

  42. This came out really good! I enjoyed it. I’m not sure why people are complaining about it being bland, I like spice, so, I added more ginger and cumin than the recipe called for. I forgot to grab the garlic and the coriander at the store. But, it was still a dream to eat. Cannot wait to make this again.

  43. OMG so delicious! I found this recipe on Pinterest, and took all the ingredients over to my daughters home.   We were going to make it for supper after doing a project. I was going to leave a couple of the spices  out because for one thing,  I didnt even know what coriander tasted lik,  and I  also was sure I wouldn’t like ginger or cumin  with chickpeas. Well, when I wasnt looking,  my daughter put everything in exactly as a recipe calls for… We did the stove top version… And to my surprise I loved it! I just made another batch of it at home for myself.  Absolutely fabulous just the way it’s written. Delicious, thank you for a great recipe !

  44. I made this last night using the stovetop directions for lunches this week. Read the comments since they varied so much. Followed the recipe but added a cup of chicken broth, a can of fire roasted tomatoes, and some crushed red pepper. It was sooo good! Definitely a keeper with the minor changes!

  45. So good but made some additions:

    Browned the onions and garlic with a little butter. Deglazed the pan a little with some white wine before adding the rest of the ingredients (a bit more generous with the spices).

    I added a bayleaf, about 1/4 tsp tumeric, cayenne to taste. Hubby and I loved it!

  46. Our family is not picky but we all agreed this soup was horrible. 🙁

  47. This was so delicious ? 

  48. So easy and very yummy! I prepped the ingredients the night before, putting all spices in the slow cooker, the rest of the ingredients in the fridge. In the morning, it was easy to just dump everything in and stir it up. My whole family enjoyed this stew, even my four year old, who said “I don’t just like it, I LOVE it!”. This would be good over rice as it feels like an Indian stew like masala. We’ll be making this again for sure.

  49. So good!!! Everyone just loved this recipe!!

  50. For those that say this soup did not taste good try adding 1 or 2 packets of Badia Sazon or Goya brand if you can’t find Badia Brand instead of the ones in the recipe, I don’t like the seasonings in this recipe as written but with the Sazon it is delicious, and I substituted Butternut squash for the sweet potato and it’s 0 points on the new Freestyle Program

  51. Making this today for the second time. Loved it the first time…very different flavors…delicious!

  52. i liked it, but no zip at all, needs more flavor very bland, i added ginger soy , it helped some. I am going to try more curry and the fire roasted tomatoes too.

  53. I’m sorry I usually love Skinnytaste meals, but this was just not good at all.
    actually had to throw it away. Flavor combination was way off here.

  54. Was very good tasting and so easy to make.

  55. I have made dozens of recipes here and they have all be fabulous! This one, however, I was not crazy about sadly. Something about the way the flavors combined that my palate just did not enjoy.

  56. Love most of the recipes on here. HATED this soup. I will never make it again! Yuck.

  57. This is a great recipe. I have made it 3 times now, it’s that good. I have varied the beans; all are good but garbanzos/chickpeas are perfect. Also agree that a can of fire roasted diced tomatoes looks and tastes wonderful. My less than healthy (certainly not skinny) addition is a half (or even full) can of coconut milk as a sub for some of the broth/water. It complements the spices and sweet potato so well it might be worth the fat and calories! If I were making this for guests, I would do the coconut milk again, and perhaps sprinkle grated or flaked coconut on top. Red tomatoes, green spinach, white coconut look really festive on the golden background.

  58. Really liked the stew. Unusual flavor for me from those spices, but it was very good, and I will make it again, probably doubled. I have an 8 qt. instant pot so I think it will be finel Thank you for giving so many alternates. That is very helpful, along with your detailed and explicit instructions.
    REGARDING THE FREESTYLE POINTS: I checked it both ways. In the Calculator, if you put in all of the Optional amounts along with the required, it will come out to 5 points a serving. But with the Recipe Builder, which I feel is definitely more accurate, it DOES come out to 3 points. The only item that is NOT free in the recipe is the sweet potato, which at one pound is 13 points. Divide that by 6 servings, and you get 2.3 points a serving. Even divided by only 4 servings, it is still just 3 1/4 points a serving.

  59. Yes I’ll agree too, points should be 5. Used the recipe builder, and got 5 points like others did. ?

  60. I love this soup. I make a batch of it on Sunday and eat all week for lunch. The flavors are delicious and it is easy to make. Thank you Gina for your fabulous recipes.

  61. This was delicious!! So flavorful! I made the recipe as written, in my crockpot. Will definitely make it again!

  62. I make this stovetop and I love it. I have made it four times in the past month. A keeper!

  63. Made this with my daughter in the Instant Pot I got her for Christmas. I used what I had on hand — one can chickpeas, one can black beans and kale instead of spinach. It was terrific. Initially, we thought it too brothy, but it was delicious!

  64. I loved this soup! I’d like to know why the Weight Watchers Calculator said 1 serving is 5 Freestyle points when I entered all the information, while your listing says 3 Freestyle Points. Thanks!

  65. Guys! I made this in my instant pot using the soup/broth setting . I cooked it for 20 minutes and the sweet potatoes and chickpeas cooked down a good bit, making it a thicker soup, almost like a puree. I used fresh grated ginger instead of ground and left out the coriander, just because I didn’t have any on hand. Stirred in the fresh spinach at the end, topped it off with a dollop of greek yogurt and… omgah!! It was so tasty!

  66. Made this in the crock pot for dinner tonite. Taking into account all the comments I made these changes:
    Chicken broth instead of vegetable broth
    1lb ground chicken browned in a pan and seasoned with some cumin and chili powder
    No cinnamon- not my favorite taste in stews or soups
    I probably doubled the amount of the other spices- just kept tasting and adding as it cooked
    About 4 oz of canned tomato sauce
    Result- a winner- delicious- loved it- reminds  me a little of the Slow Cooker Paleo Chicken Jalapeño Popper Chili
    (Which I was planning on making next week but will wait a few weeks now)
    The chicken only added 3 pts, so a very filling 1 1/2 cups comes in at 6 pts 
    Leftovers into the freezer for whenever. 

  67. Just made this and doubled the spices- not so good – bitter 🙁

  68. When I enter the nutrition information into the WW meal site, it comes to 5 Freestyle Points and not three points as the recipe states. Please clarify this. Thank you!

  69. Amazing!!!! I just half sweet potato and half butternut squash and added ground chicken that added salt and peeper too. I will make it again, probably next week. 

  70. Looks delicisou. Do you know what the settings might be if I wanted to try and cook this in my instant pot? Don’t want to overcook it, but not sure how to convert the time and what pressure setting to use. Thanks!

  71. Would this soup freeze well? 

  72. Made this yummy recipe and added a single chicken breast, diced. It is really hearty and flavorful without being overly spicy. Thanks!

  73. Absolutely delicious!!

  74. I made this recipe earlier this week and am already planning to make another batch tonight. I revised the recipe a little and was very happy with the changes. First off, I lowered the cinnamon to just a dash and upped the rest of the spices a tad, and also added two dashes of ground cloves! It was a lovely addition.

    Next, I added a can of diced tomatoes (drained) and I think the acidity of the tomatoes help make the flavor more complex. I did not have problems with the sweet potatoes becoming mushy. I think this was a great choice for a guest post and I’m surprised that it has gotten such mixed reviews.

  75. Made this on the stove top, and LOVED it. I ate too much.

  76. I loved this soup – ate it all week!!! Such yummy unique flavors!

  77. Loving your recipes, including this one. Thank you!

    Pretty consistently, I get different WW flexpoint vakues than what is posted on the recipe, always higher. I am using the WW app. I have tried using the nutritional info – the result I get is 5 flexpoints, not 3. If I use Recipe Builder  different also ( and I’ve checked values incl # servings).  I am not doubting your info, just trying to make mine match.

    Any ideas or suggestions?  Appreciate any feedback – thanks! 

  78. so good!!!!!!!!

  79. I made this recipe on my stove top and it is delicious!

  80. I made this subbing cannelloni beans for the chickpeas and butternut for the sweet potatoes plus added chicken for protein.  I prepared it in my pressure cooker, following the time in the recipe.  I haven’t decided if it came out the way it should have, or I had a very tasty failure.  Most of the beans and butternut broke down and I ended up with a soup with the consistency of pea soup…very thick.  But I will have no problem eating it for the rest of the week (hubby wasn’t too fond of the spices I used).  Will definitely try again in the crock pot next time.

  81. This was delicious and a perfect recipe for a meatless Monday. The seasoning was wonderful! Thank you!

  82. So delicious!!!!!!

  83. Loved this! I made it for a potluck, and it was a hit. Everyone asked for the recipe.

  84. This stew was absolutely delicious! I opted to use my imersion blender at the end and pureed it to make a very creamy soup. I also added additional whole cloves of garlic at the beginning. Thank you for the recipe!

  85. Do you think switching out Kale for the Spinach would work out ok for this recipe? Have Kale on hand, but no spinach.

  86. I have a crockpot not a pressure cooker. Would that be ok?

  87. I did not like this but it may have been more a function of slow cooker.  The texture from slow cooking is mushy.  Not my thing at att.  I

  88. Made it. Loved it. I followed the recipe, and I was happy with the results. If you plan to eat this for several meals, I suggest adding the spinach in individual portions when you reheat. The spinach doesn’t look so great if you add it on day 1 and reheat after. 

  89. I switched limas for the chickpeas, because I oddly had no chickpeas, but delicious amd easy. Added a little protein and fat for the office lunch bag with chopped abocado. Yum!

  90. Made this tonight in Instant Pot. I love the spices in this dish. Great taste. Would make again.

  91. Great flavor! Loved the spices in this one.

  92. I usually love Gina’s receipes, but even with the inclusion of those wonderful spices, I found this soup did not have strong flavor and was really just a blah meal.

  93. I made this soup a couple of weeks ago when the weather turned really cold here in AL. Me and my husband both liked the soup. I used white beans instead of the chickpeas and it tasted great. Will make this again. Thanks!

  94. Delicious Soup!!!

  95. What is the points with Weight Watchers new program for 1 serving? I have it in the crock pot now! ☺️

  96. This was excellent, I also put parsnips also, I did only put a little of spices, but next time will add more,
    Will make again. I have all my facebook friends wanting the recipe. Thank you

  97. Can’t wait to try, going to omit the cinnamon and replace with some red curry and the coconut milk.

  98. Made soup today. Looked beautiful however did not like the combination of spices at all. 

  99. Can you help me? I’m new to WW. Are the smartpoints and freestyle points the same? Struggling w/ online recipes because I don’t understand the difference! Thank you so much.

  100. Made this recipe today and find it tasteful. I ate it as a soup because I think there is too much stock to call it a stew. Made the whole recipe as mentioned with stock I made from scratch. Certainly worth making again.

  101. Easy to make but not a great flavor. Three stars for its being healthy 

  102. Made this last week and loved it so much we made a double batch to eat through this week!

  103. The sweet potato/spinach soup was so delicious. I made the stove top version, and I doubled it. It was a huge hit with my family.
    Thank you!

  104. Forgot to rate recipe and it is a 5 plus! Thank you

  105. The seasonings were wonderful in this. I took a few short cuts making it again as I was short on energy. I used organic chopped colorful sweet potatoes which were frozen, one can of garbonzos and added 6 ounces of chopped fennel which complemented the stew very well. Fun to play with combinations in this flavorful stew. Will make often. Excellent. Thank you.

  106. Made this for my Bunco group and it was a big hit. For my family will try adding a serrano as we like spicy but everyone at Bunco wanted the recipe.
    Thank you so much for posting Slow cooker and stove top instructions! Makes things so much easier!!

  107. I made this on the stovetop. It was easy, delicious, and I love the flavor combo, perfect for a cold day, and comes together pretty quick on the stove top. So versatile in either a stand alone dinner or as a side dish.

    I will be making this one over and over and other food items can an easily be added if so desired. Few ingredients and very economical.  Love it!

  108. This was absolutely delicious! What a great combination of flavors and ingredients to create such a soothing, sweet meal on a cold day! The only change I made was using chicken broth instead of vegetable (didn’t have vegetable broth on hand) and it was still fabulous! Love that this recipe fed our family of four and we had seconds and more than half was still remaining, so plenty for lunches again or freezer for future meal! A fantastic and easy pantry clean-out type dinner that allows enough extra for other lunches as well!!! Definite keeper and unlike any recipe I’ve ever had before!!! Great combination of flavors!!

  109. Delicious! Will definitely make again.

  110. Gina, another great recipe! I have tried about a dozen of your recipes and they are all great. Keep up the good work! Donna M

  111. Made this last night for lunch today and it’s sadly a miss. The cinnamon flavor was too much and the overall flavor was lacking. Oh well!

  112. This dish was awesome!!  We added lite turkey kielbasa that we had sliced and then seated separately, adding it with the spinach at the end- a little more light protein, and it was perfect!  Thank you- I would never have tried or thought of this on my own!!

  113. Very bland! It has no flavor!  I was very surprised! 

  114. No offense to anyone but I really disliked this stew. I hated the vegetable broth and spices. I really wanted to like it since I love the star ingredients but I didn’t.

  115. Any idea why when I plug that nutritional information into the WW calculator, it tells me this is 5 points per 1 1/2 cup?

    • The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting 0 points foods such as eggs, chicken, fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, that is why.

      The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”)

  116. I have this on my menu for tomorrow nights dinner and I’m super excited! I just wondering if anyone has made it the day before completely (I have more time today) and reheated? Does it get mushy reheated?

    Looking forward to trying it either way. All your recipes are great Gina and they’ve helped me and my husband lose weight and keep weight off over the years! Thanks 

  117. Made this for dinner tonight (well, actually made it Sunday in my new Instant Pot for tonight) and it was yummy (and I’m not a fan of sweet potatoes!). Definitely a keeper. I used 2 smaller sweet potatoes and half a smallish acorn squash. Very filling too. Thanks 🙂

  118. This was so incredibly delicious! To please my non-sweet potato and spice-loving, meat-needing hubby, I added 4 links of chicken-apple sausage and chili powder. I also substituted white beans for the chickpeas and chicken broth for the vegetable because that’s what I had on hand.. I used 2 medium sweet potatoes, and it ended up being enough for 8 servings instead of 6. Eight minutes in the pressure cooker, and voila…we loved it! Thank you for the great recipe, and a new blog to follow for WW recipes! 🙂

  119. Loved this! Great flavors!

  120. What size can are you using for the garbanzo beans????

  121. Maybe I cut the sweet potatoes too small? Cooked in IP 8 min then quick release and they were starting to get mushy. Thought it was awfully thin too. Still good but not my favorite soup/stew so won’t be a regular. There are other skinny taste soups that I love and adore more than this one. I appreciate the creativity though. Hoping the leftovers will be better! 

  122. First time using my instant pot & it turned out amazing!! 
    The flavors were incredible. I have seriously stopped looking at any other website or blog for recipes. Skinnytaste is my every week go to!! Thank you for making it easy. Xo

  123. I’m on a soft food diet (jaw problems) and this looks perfect! 

  124. Made this last night and loved it! Even my picky five year olds gave it two thumbs up! 

  125. I made this without cinnamon and ginger. I did add about a cup of crushed tomatoes. SO DELICIOUS. The next time I make it, I will swap out chickpeas and add kidney beans.

    By the way, it was so much better the second day…..more like a stew than a soup. The broth thickened. I am a vegetarian so I cooked it with vegetable broth.

  126. Made it last night with a mix of canbelling and chick peas. loved it, and so did my daughter. this goes in the recipe box!

  127. I used butternut squash instead of sweet potato, but found i had to use almost twice the amount of broth to have enough liquid for this to be a soup (2 qts). Anyone else experience this?

  128. Pour quatre personnes dite moi combien de patate et le reste poid chiches oignons carottes merci..

  129. I made this today and it was delicious! The spices were just right. I added a half can of diced tomatoes along with the spinach just to use them up and they worked well in the stew. I also served it over steamed cauliflower florets. Great dinner…thanks Gina!

  130. This was delicious! i’m so happy I found your website.  Every recipe we’ve tried so far has been a winner.  

  131. Made this tonight and loved the flavor – my 11 year old loved it as well, but the sweet potatoes get decimated in the instant pot . Is that the expectation? Or should I have QR after a certain amount of NR?

  132. I made this in the instant pot, followed directions, but for some reason my sweet potatoes got so mushy! When I served it, they totally dissolved to mush! Otherwise, it was very good. Just wish the potatoes kept form?

  133. Made this last night and i thought it was just okay. My boyfriend loved it and described it perfectly when he said it was very savory. I thought it needed something to brighten up the flavor as it tasted a little muddled to me. I added cilantro and some tomatoes and carrots and i think that really helped. Super easy to make, very filling, and makes the house smell delicious. For my taste it was a really good base and will make again but just add a few more ingredients to make it more satisfying for me. Thanks for. Sharing! 

  134. Plan on making this real soon….sounds yummy. Printed the recipe and it took 3 pages….is the any way to reduce this to one?

  135. I just mad this stew last night. It was absolutely delightful. I did not think my husband would like it but he absolutely loved it and it was very filling. All the flavors go well today.

  136. Sounds great but what is the serving size?

  137. Just made this and it was AMAZING!  Can you freeze this?

  138. It would be nice to get the serving size in grams. It is easier to measure portion sizes and more accurate.

  139. Just made this and it was sooo good! I added the extra firm tofu and love it!!

  140. Prepping everything at home today and taking this to work tomorrow with my slow cooker, and putting it on for everyone to have for lunch! Two vegan girls, two WW girls, and 2 skinny minis that don’t have to watch what they eat, but EVERYONE will love it! Thanks for great recipes, Gina!

  141. If I wanted to add chicken to it could I just put in the raw chicken and cook it for the same amount of time?

  142. Amazing recipe! I added the garlic and ginger paste instead subbed paprika for cumin and nixed curry and it was a big hit with my 18 month old and I!

  143. I made this last night, and my husband and 18-year-old loved it. My six-year-Old was not a huge fan of “the green stuff.

     I made bowls out of the stew with a thin layer of leftover kashi, some leftover Kailua pork (recipe came with my InstantPot), and the stew on top. Additionally, I didn’t have spinach so I used Swiss Chard.

    I will definitely make this again. 

  144. Made this on the stovetop – followed sweating the onions and garlic recommendation, as well as suggestion to omit cinnamon. I also added a few dashes of cayenne pepper to give it just a hint of heat. Looking forward to eating it for lunch this week and will definitely make again. 

  145. Made this in the crockpot, added chickpeas and cannellini beans and added a bit of cayenne pepper for an extra kick.  I didn’t have spinach, so tossed in kale for last 30 minutes, nice texture.  As a final touch, added a bit of coconut milk when served, delicious! 

  146.  Just put this into my crockpot!  I had all the ingredients except for vegetable broth so I substituted it with chicken broth. Considering the negative temperatures this morning and my not wanting to go to the grocery store,I went for it!  I also had only one can of cannellini and one can of garbanzo so I threw both of them in.. The spices smelled delicious – can’t wait! Perfect empty your pantry type of recipe on this cold day. ❄️

  147. I made it the other night—sooooo good. The flavors are so interesting. I sautéed the onions and garlic in my instant pot and then used the slow cooker feature.  Turned on the sauté at the end for a mixture of spinach and kale. Does anyone know how this freezes?

  148. i made this recipe but used butternut squash instead of the sweet potatoes. i didn’t like it at all…for me, it was the combination of spices used. i won’t make this again.

  149. Made this tonight since its 8 degrees here. It’s delicious and had way more flavor than I expected since there was no meat in it. I used my instant pot. So easy. I made one change to the recipe. I used about an inch and a half of fresh ginger, minced. Threw it in with the onions and garlic when it was on saute. Looking forward to making a pot some night after work…in an instant. Served it with some non fat Greek yogurt on top,.

  150. Got a pressure cooker for Christmas so this was my first recipe! Pretty good! I added 1 lb of chopped up chicken breast but I wish I would have added 1-1/2 – 2 lbs to give a better soup/chicken ratio. I also would have chopped the sweet potatoes a little larger because they kind of disintegrated in the broth. I think it’s cool that this could be vegan and the only thing that counts for points is the potato since I used a 0 point chicken stock from Costco! I did 15 minutes on high pressure and it was perfectly cooked. Thank you! Your recipes are always so reliable!

  151. This smells amazing, but I was disappointed that it is so thin. I used the immersion blender in it to give it a creamier texture, but have to say I was disappointed. Too bad because I love every ingredient in it and was looking forward to it all day.

  152. Hey Sabrina! This chickpea sweet potato stew with fresh spinach looks delicious and perfect for winter stew. Thanks for sharing the recipe. 🙂

  153. I made this this afternoon in my crock pot, and it was delicious! I added tofu, and we also added a wee bit of red pepper flakes at the table. Definitely will make again!

  154. Hi, sorry if I’m missing it, but where can I find the freestyle point values on your recipes?

  155. I made this with butternut squash and loved it. I would leave out the cinnamon next time. I added chicken breast. Very filling. What does it mean in nutrition info when it says 3pts then 4+?

  156. Made this soup today for the hubby and I and it was delicious. I followed your recipe but did add in some extra veggies. I used 1 can of garbanzo beans and 1 can of cannellini beans (we like variety of flavors in our dish). I also added some carrots and chicken breasts (for extra protein), and a bit more spices than the recipes called for along with 2 additional cups of stock to cover my chicken. I threw everything in my crock pot and cooked on high for about 5 hours. Now our lunches are prepped for the next couple days. I love that there’s only 2g of fat per serving. Thank you for the recipe!

  157. Just made this for dinner tonight. It turned out great. I happened to have already-open beef broth and veggie broth, so I used two cups of each. That worked great. However, I only had frozen spinach on hand and just tossed that in. I feel like that detracted from the flavor somewhat, but the stew is still delicious. Thanks for the recipe! 

  158. I just made this soup, and it is SO delicious! I have lost 39.5 lbs. on WW so far…and I’ve hit a slump. Your recipes are saving me! I’m a widow, and all my kids have moved away, so cooking for myself is sometimes a challenge. I can’t wait to try more recipes. They are just what I need…a shot in the arm for changing my habits to cooking healthier and enjoying foods that will keep me on track forever. Thank you!

  159. I am really looking forward to making this. Any chance you can convert this for the instant pot?

  160. Just made this for dinner to try out my new instant pot and it was amazing….looking now for more ideas for my new purchase!!!

  161. I am going to use my IP. I also want to use chopped kale. Should I add it at the start?

  162. Hi Gina –

    This recipe sounds delicious. I’m thinking of making it with chicken. Should the chicken be pre-cooked?

  163. I made this last night. Well a version of it. I had to use white beans as I was out of chickpeas. And I used homemade turkey broth from our leftover xmas turkey carcass. Also added more quantity of the spices listed here. It’s a hearty soup that’s healthy and won’t leaving you feeling guilty. It was super simple to make.

  164. Hi Gina, I was wondering if you have updated list of recipes your original cookbook for Freestyle Points? Thanks. 

  165. I was wondering when you add the tofu?

    • I pressed extra firm tofu and cut it into bite sized pieces, and threw it in with everything else at the beginning. Came out fine but my soup was fairly tasteless overall. 

  166. Looks delicious! Love seeing vegan recipes on here!

  167. Hearty and delicious!  I was a little short on sweet potatoes, so I threw in a few carrots. It was yummy. 

  168. If I were to make half the portion in the instant pot, does it still cook for the same amount of time? I am brand new to having an instant pot and will be trying it for this recipe!

  169. I made this tonight and used my Instant Pot for the first time ever. I’ve had it since last October. It’s a birthday gift. Anyway, this recipe was soooooooo delicious that I was sad seeing it disappear from my bowl. It was that delicious!!  Man oh man, was it ever good!!! This ones a keeper. I wish it was next week so I can make it again. I was also so pleased by the nutrition values of this soup. Only 2.2 grams of fat for a cup and a half of soup. It disappeared so quickly that I’m going to have to double it next time. Thanx so much for this recipe!!

  170. Is it possible to use dry garbanzo beans?

    • When I cook stew and soup with dried beans in the Instant Pot, I use 30 minutes high pressure, natural pressure release.

  171. The recipe looks great Sabrina! So excited to check out your site!

  172. Congrats Sabrina! Looking forward to seethe by more recipes from you here 🙂 well done and this looks delicious!

  173. I just made this for lunch and I used chicken broth. It was delicious.

  174. ‘nother Julie asks… could this be made in an electric pressure cooker (IP) and if so how long would it cook at high pressure?

  175. Is it ok to use chicken broth instead? That’s all I have on hand. Just wondering if it will taste ok!

  176. Do you think I could add a little coconut milk to make it creamy?

  177. Would pts go down if I used butternut squash instead of sweet potatoes?  Don’t have any on hand. 

  178. This sounds delicous! If I wanted to make with carrots and/or butternut squash in the crock pot, would the cooking time be the same?