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.

Ingredients

  • 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

Instructions

  • 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)

Nutrition

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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226 comments

  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!
    Colleen

  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