Slow-Cooked Chickpea and Sweet Potato Stew with Cumin and Smoked Paprika
A deeply flavorful one-pot stew that balances sweet potatoes and chickpeas with warm spices, perfect for chilly evenings. This mediterranean-inspired slow cooker (vegetarian) ready in about 60 minutes pairs olive oil, large, diced onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 tbsp olive oil
- 1 large, diced onion
- 3 cloves, minced garlic
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1 can (15 oz), drained and rinsed chickpeas
- 2 medium, peeled and diced into 1/2-inch cubes sweet potato
- 4 cups vegetable broth
- to taste salt
- to taste pepper
- 2 tbsp, chopped cilantro
Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 diced onion and 3 minced garlic cloves, sautéing for 3 minutes until softened and fragrant.
- Step 2: Stir in 1 tsp cumin and 1/2 tsp smoked paprika, cooking for 1 minute until aromatic and coating the vegetables.
- Step 3: Add 1 can (15 oz) drained chickpeas, 2 diced sweet potatoes, and 4 cups vegetable broth. Bring to a gentle simmer, then reduce heat to low.
- Step 4: Cover and simmer for 45 minutes, stirring occasionally, until sweet potatoes are tender and broth has thickened slightly.
- Step 5: Season with salt and pepper to taste, then stir in 2 tbsp chopped cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Chickpea and Sweet Potato Stew with Cumin and Smoked Paprika take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Chickpea and Sweet Potato Stew with Cumin and Smoked Paprika?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Slow-Cooked Chickpea and Sweet Potato Stew with Cumin and Smoked Paprika?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Chickpea and Sweet Potato Stew with Cumin and Smoked Paprika for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Slow-Cooked Chickpea and Sweet Potato Stew with Cumin and Smoked Paprika vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
