Slow-Cooker Spiced Chickpea and Sweet Potato Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

Aromatic stew with tender chickpeas, sweet potatoes, and warm spices. This middle eastern-inspired slow cooker (vegetarian) ready in about 380 minutes pairs medium, diced Onions, medium, sliced Carrots, minced Garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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.

Ingredients

• 2 (15 oz) cans, drained and rinsed Chickpeas, canned
• 2 medium (1 lb), peeled and diced into 1/2-inch cubes Sweet potatoes
• 1 medium, diced Onions
• 2 medium, sliced Carrots
• 3 cloves, minced Garlic
• 1 (14 oz) can Canned diced tomatoes
• 1 1/2 cups Vegetable broth
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 1/2 tsp Smoked paprika
• 1 Bay leaf
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp, chopped Fresh cilantro

Instructions

1. Step 1: Place 2 diced sweet potatoes, 1 diced onion, and 2 sliced carrots in the slow cooker. Add 3 minced garlic cloves, 2 (15 oz) drained chickpeas, 1 (14 oz) can diced tomatoes, 1 1/2 cups vegetable broth, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp smoked paprika, 1/2 tsp salt, 1/4 tsp black pepper, and 1 bay leaf. Stir to combine.
2. Step 2: Cover and cook on low for 6-7 hours until sweet potatoes are tender.
3. Step 3: Remove bay leaf and stir in 2 tbsp chopped fresh cilantro. Serve hot.