Slow-Cooked Chickpea and Sweet Potato Stew with Cumin and Smoked Paprika

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A deeply flavorful one-pot stew that balances sweet potatoes and chickpeas with warm spices, perfect for chilly evenings. This Mediterranean-inspired slow-cooker recipe (vegetarian), ready in about 60 minutes, pairs olive oil, onion, 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

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. Step 2: Stir in 1 tsp cumin and 1/2 tsp smoked paprika, cooking for 1 minute until aromatic and coating the vegetables.
3. 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.
4. Step 4: Cover and simmer for 45 minutes, stirring occasionally, until sweet potatoes are tender and broth has thickened slightly.
5. Step 5: Season with salt and pepper to taste, then stir in 2 tbsp chopped cilantro before serving.