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Slow Cooker Chickpea Sweet Potato Stew
4.43
from
135
votes
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.
Prep Time:
15
minutes
mins
Cook Time:
4
hours
hrs
Total Time:
4
hours
hrs
15
minutes
mins
Yield:
6
servings
Course:
Dinner, Soup
Cuisine:
American
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:
1
1/2 cups
,
Calories:
165
kcal
,
Carbohydrates:
32.3
g
,
Protein:
6.3
g
,
Fat:
2.2
g
,
Saturated Fat:
1.4
g
,
Sodium:
751
mg
,
Fiber:
6.2
g
,
Sugar:
5.4
g
- WW Points:
2