Slow Cooker Chickpea Sweet Potato Stew
User Reviews
4.4
Slow Cooker Chickpea Sweet Potato Stew
Description
The Slow Cooker Chickpea Sweet Potato Stew brings together a blend of seasoned vegetables and legumes simmered slowly to create a rich and nourishing stew. Yellow onions are softened first, then combined with peeled and chopped sweet potatoes, canned garbanzo beans, and minced garlic, along with a blend of warm spices including ground ginger, cumin, coriander, cinnamon, salt, and pepper. Vegetable broth serves as the cooking liquid, providing a flavorful base.
Cooking in a slow cooker on low or high heat gradually softens the sweet potatoes and allows chickpeas to absorb the spices, resulting in a stew with tender chunks and well-rounded seasoning. Just before serving, fresh baby spinach is stirred in and allowed to wilt briefly, adding a bright, leafy element and vibrant color contrast.
This hearty stew suits a simple lunch or dinner and can be paired with bread or rice for a complete meal. The recipe includes flexibility with cooking methods including stovetop or pressure cooker options. Sweating garlic and onions first with oil enhances flavor but is optional.
Ingredients
- 1 yellow onion chopped, medium
- 2 15 oz garbanzo bean drained, canned
- 1 pound sweet potato peeled and chopped
- 1 tablespoon garlic (minced)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper coarse ground
- 1 teaspoon ground ginger
- 1 1/2 teaspoons cumin ground
- 1 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 4 cups vegetable broth (fat free)
- 4 cups spinach fresh baby
Instructions
- Place the onions in a microwave safe dish and microwave 2 to 3 minutes.
- Add the ingredients together except the spinach and cook on medium-low heat for 35-40 minutes.
- Add the ingredients together except for the spinach and cook on high pressure for 8 minutes.
- Add all the ingredients to your slow cooker except the spinach.
- Stir every 10 minutes or so, adding additional broth if you find the liquids reducing by too much.
- Quick release, stir in the spinach and let it sit 2 minutes covered, until wilted.
- Cook on low for 6-7 hours or on high for 3-4 hours.
- (You can also sweat the garlic and onions first, but if doing so add a teaspoon of olive oil.)
- (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)
- Add in the spinach leaves and stir.
- Add the spinach the last 2 minutes, until wilted.
- Cook an additional 15 minutes on high.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Serving | 11/2 cups | |
| Calories | 165kcal | 8% |
| Carbohydrates | 32.3g | 11% |
| Protein | 6.3g | 13% |
| Fat | 2.2g | 3% |
| Saturated Fat | 1.4g | 7% |
| Sodium | 751mg | 31% |
| Fiber | 6.2g | 25% |
| Sugar | 5.4g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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