Slow Cooker Sweet Potato Chickpea Stew

This Slow Cooker Sweet Potato Chickpea Stew is a hearty, vegan dish with tender sweet potatoes, protein-packed chickpeas, and warm spices in a rich broth. Perfect for cozy dinners, it’s gluten-free, nutritious, and ideal for meal prep.

Why You’ll Love This Recipe

This Slow Cooker Sweet Potato Chickpea Stew is a soul-warming, plant-based delight that combines the natural sweetness of sweet potatoes with the hearty texture of chickpeas in a fragrant, spiced broth. The slow cooker makes it effortless—just toss in the ingredients and let it simmer into a comforting, flavorful meal that fills your home with a cozy aroma. Perfect for chilly evenings, family dinners, or meal prep, this vegan, gluten-free stew is packed with protein, fiber, and vitamins, making it as nourishing as it is delicious. Its versatility shines through with customizable spices and veggies, and it pairs beautifully with rice, quinoa, or crusty bread. Leftovers taste even better, making this a go-to for wholesome, fuss-free meals.

Recipe Tips and Tricks

• Dice Evenly: Uniform sweet potato pieces ensure consistent cooking.
• Rinse Chickpeas: Removes excess sodium and improves texture.
• Sauté Aromatics (Optional): Enhances flavor depth; skip for quicker prep.
• Adjust Spice: Start with 1 tsp chili powder; add more for heat.
• Check Liquid: Add broth if too thick; cook uncovered if runny.
• Taste Before Serving: Adjust salt, lime, or spices for perfect balance.
• Use Fresh Ginger: Grated adds zesty warmth; jarred lacks vibrancy.
• Add Greens Late: Stir in spinach at end to keep vibrant and tender.

Yield: 8 Servings

Slow Cooker Sweet Potato Chickpea Stew

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Hearty vegan stew with sweet potatoes, chickpeas, and warm spices.

Prep Time 15 minutes

Cook Time 4 hours

Additional Time 10 minutes

Total Time 4 hours 25 minutes

Ingredients

• 1 can (15 oz) diced tomatoes
• 1 medium onion, diced
• 1 tbsp fresh grated ginger
• 1 tsp chili powder
• 1 tsp ground cumin
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 2 cups fresh baby spinach
• 2 medium sweet potatoes, peeled and diced
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• Fresh cilantro for garnish
• Salt and pepper to taste

Instructions

Prep Veggies: Peel and dice sweet potatoes into 1-inch cubes; dice onion and mince garlic.

Rinse Chickpeas: Drain and rinse chickpeas to remove excess sodium for better flavor.

Sauté Aromatics (Optional): Heat olive oil in a skillet; cook onion, garlic, and ginger 4-5 minutes until fragrant.

Layer Slow Cooker: Place sweet potatoes, chickpeas, and tomatoes in a 4-quart slow cooker.

Add Spices: Sprinkle cumin, chili powder, salt, and pepper; add sautéed aromatics (or raw).

Pour Broth: Add vegetable broth; stir gently to combine all ingredients evenly.

Cook Low: Cover and cook on LOW for 4 hours until sweet potatoes are tender.

Add Spinach: Stir in spinach during last 10 minutes; let wilt for vibrant color.

Taste and Adjust: Check seasoning; add salt, pepper, or more chili powder as needed.

Serve: Garnish with cilantro; enjoy warm with rice, quinoa, or crusty bread for a cozy meal.

Notes

• Use a 4-quart slow cooker for even cooking and optimal texture.
• Sautéing aromatics adds depth but can be skipped for simplicity.
• Leftovers are great for lunch bowls with grains or greens.
• Add spinach at the end to preserve texture and color.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 136Total Fat 2gSaturated Fat 1gUnsaturated Fat 2gCholesterol 4mgSodium 260mgCarbohydrates 22gFiber 4gSugar 5gProtein 8g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Sweet Potatoes (2 medium, diced): Orange-fleshed for sweetness; yams as substitute.
• Chickpeas (2 cans, 15 oz each): Drained and rinsed for hearty protein; dried if soaked overnight.
• Diced Tomatoes (1 can, 15 oz): Fire-roasted for smoky depth; fresh tomatoes as alternative.
• Vegetable Broth (4 cups): Low-sodium for control; homemade for richer flavor.
• Onion (1 medium, diced): Yellow for sweetness; red for sharper flavor.
• Garlic (3 cloves, minced): Fresh for bold aroma; powder (1 tsp) as backup.
• Ginger (1 tbsp, grated): Fresh for zing; ground (½ tsp) as substitute.
• Cumin (1 tsp): Ground for warm, earthy flavor; essential for depth.
• Chili Powder (1 tsp): Mild heat; adjust for preference.
• Spinach (2 cups, fresh): Baby spinach for tenderness; kale as substitute.

Variations and Substitutions

• Gluten-Free: Naturally GF; ensure broth and spices are compliant.
• Spicy Version: Add ½ tsp cayenne or fresh jalapeños for extra heat.
• Veggie Swap: Use butternut squash, carrots, or zucchini instead of sweet potatoes.
• Protein Boost: Add lentils or tofu for extra heartiness.
• Creamy Twist: Stir in ½ cup coconut milk for richer texture.
• Herb Infusion: Add fresh cilantro or parsley at end for freshness.
• Low-Carb: Reduce sweet potatoes; add more low-carb veggies like cauliflower.
• Grain Add-In: Stir in cooked quinoa or rice for a heartier stew.

Storage Options

• Refrigerator: Store in airtight container up to 5 days.
• Freezer: Freeze up to 3 months; thaw overnight in fridge.
• Reheating: Warm on stove with splash of broth; microwave gently.

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