Slow Cooker Chickpea Sweet Potato Stew
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.
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!
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!
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!
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
- 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.
- 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.
- 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)