Dinner

Slow Cooker Chickpea Sweet Potato Stew

Warm spices of cumin, ginger, and cinnamon wrap around tender sweet potatoes and creamy chickpeas in a rich vegetable broth. Fresh spinach folds in at the end, adding bright color and a silky finish to each hearty spoonful.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Slow Cooker Chickpea Sweet Potato Stew
Total
7 hr 30 min
Prep
15 min
Cook
7 hr 15 min
Serves
6

Nutrition per Serving

Calories
165
Protein
6g
Carbs
32g
Fat
2g
Fiber
6g
Sugar
5g
Sodium
751mg

Ingredients

  • 1 medium yellow onion (chopped)
  • 2 15 oz cans garbanzo beans (drained)
  • 1 lb sweet potatoes (peeled and chopped)
  • 1 tbsp garlic (minced)
  • 1/2 tsp Kosher salt
  • 1/4 tsp coarse ground black pepper
  • 1 tsp ground ginger
  • 1 1/2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/4 tsp ground cinnamon
  • 4 cup vegetable broth (fat free)
  • 4 cup fresh baby spinach

Instructions

  1. Place the onions in a microwave safe dish and microwave 2 to 3 minutes.
  2. Add all the ingredients to your slow cooker except the spinach.
  3. Cook on low for 6-7 hours or on high for 3-4 hours.
  4. Add in the spinach leaves and stir.
  5. Cook an additional 15 minutes on high.
  6. Add the ingredients together except the spinach and cook on medium-low heat for 35-40 minutes.
  7. Stir every 10 minutes or so, adding additional broth if you find the liquids reducing by too much.
  8. (You can also sweat the garlic and onions first, but if doing so add a teaspoon of olive oil.)
  9. Add the spinach the last 2 minutes, until wilted.
  10. Add the ingredients together except for the spinach and cook on high pressure for 8 minutes.
  11. Quick release, stir in the spinach and let it sit 2 minutes covered, until wilted.
  12. (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)