Slow Cooker Moroccan-Spiced Chickpea and Sweet Potato Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A cozy slow-cooked stew with sweet potatoes, chickpeas, and warming Moroccan spices perfect for an easy weeknight dinner. This mediterranean-inspired vegan (vegan) ready in about 375 minutes pairs drained and rinsed canned chickpeas, large, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 6, 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.

Prep: 15 min Cook: 360 min Serves 6 Mediterranean cuisine 310 cal/serving
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Ingredients

Instructions

  1. Step 1: In the slow cooker, combine 2 large peeled and cubed sweet potatoes, 2 cups drained and rinsed canned chickpeas, 1 large diced yellow onion, 4 minced garlic cloves, 1 can (14 oz) diced tomatoes with juices, and 3 cups vegetable broth.
  2. Step 2: Stir in 2 tsp ground cumin, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1 tsp smoked paprika, 1 tbsp harissa paste, 1 1/2 tsp salt, and 1/2 tsp black pepper until well mixed.
  3. Step 3: Cover and cook on low for 6-7 hours or on high for 3-4 hours until the sweet potatoes are tender and the stew is thickened.
  4. Step 4: Before serving, stir the stew and garnish with 1/4 cup chopped fresh cilantro. Serve with lemon wedges squeezed over the top for added brightness.

Equipment for this recipe

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Frequently asked questions

How long does Slow Cooker Moroccan-Spiced Chickpea and Sweet Potato Stew take to make?

Total time is about 375 minutes (15 min prep + 360 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 Cooker Moroccan-Spiced Chickpea and Sweet Potato Stew?

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 large, diced yellow onion from drying out.

Can I substitute ingredients in Slow Cooker Moroccan-Spiced Chickpea and Sweet Potato Stew?

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 Cooker Moroccan-Spiced Chickpea and Sweet Potato Stew for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Cooker Moroccan-Spiced Chickpea and Sweet Potato Stew vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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