Slow-Cooker Spiced Chickpea and Sweet Potato Stew

Name: Slow-Cooker Spiced Chickpea and Sweet Potato Stew
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: 6 servings
Cuisine: Middle Eastern
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

Aromatic stew with tender chickpeas, sweet potatoes, and warm spices.

Cuisine: Middle Eastern

Category: Slow Cooker

Prep: 20 minutes. Cook: 360 minutes.

Serves 6.

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

Instructions

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.
Step 2: Cover and cook on low for 6-7 hours until sweet potatoes are tender.
Step 3: Remove bay leaf and stir in 2 tbsp chopped fresh cilantro. Serve hot.