Moroccan Chickpea Sweet Potato Stew in the Slow Cooker

Name: Slow Cooker Moroccan Chickpea and Sweet Potato Stew
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: Moroccan-Inspired
Ingredients: 2 (15 oz) cans chickpeas, drained and rinsed; 2 large sweet potatoes, peeled and cut into 3/4-inch cubes; 1 medium yellow onion, diced; 4 cloves garlic, minced; 1 tbsp grated fresh ginger; 1 (14 1/2 oz) can diced fire-roasted tomatoes with juices; 1/3 cup finely chopped dried apricots; 1 1/2 tsp ground cumin; 1 tsp ground coriander; 1 tsp smoked paprika; 1/2 tsp ground cinnamon; 1/2 tsp ground turmeric; 1 tsp kosher salt; 1/4 tsp freshly cracked black pepper; 3 cups low-sodium vegetable broth; 3 cups packed fresh baby spinach; 1 tbsp fresh lemon juice

This slow cooker Moroccan chickpea and sweet potato stew delivers rich, comforting autumn flavor with almost zero morning effort. Canned chickpeas, tender root vegetables, and sweet dried apricots simmer together in warm aromatic spices all afternoon in the crockpot, filling your kitchen with an inviting scent. It is an ideal hands-off dinner for busy fall evenings, meatless meal prepping, or keeping warm on a brisk Halloween night after trick-or-treating.

Slow Cooker Moroccan Chickpea and Sweet Potato Stew, an easy crockpot dinner recipe

Prep: 15 minCook: 6 hrTotal: 6 hr 15 minServes: 6

Ingredients

2 (15 oz) cans chickpeas, drained and rinsed
2 large sweet potatoes, peeled and cut into 3/4-inch cubes
1 medium yellow onion, diced
4 cloves garlic, minced
1 tbsp grated fresh ginger
1 (14 1/2 oz) can diced fire-roasted tomatoes with juices
1/3 cup finely chopped dried apricots
1 1/2 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1/2 tsp ground cinnamon
1/2 tsp ground turmeric
1 tsp kosher salt
1/4 tsp freshly cracked black pepper
3 cups low-sodium vegetable broth
3 cups packed fresh baby spinach
1 tbsp fresh lemon juice

Instructions

Combine the rinsed chickpeas, cubed sweet potatoes, diced onion, minced garlic, grated ginger, fire-roasted tomatoes, chopped apricots, cumin, coriander, smoked paprika, cinnamon, turmeric, salt, and black pepper directly in the slow cooker insert.
Pour the vegetable broth over the ingredients and stir gently until the spices and vegetables are evenly blended.
Cover and cook on LOW for 6 to 7 hours (or on HIGH for 3 1/2 to 4 hours) until the sweet potatoes are fork-tender and the broth is aromatic.
Uncover and use the back of a large wooden spoon to lightly crush a small portion of the chickpeas and sweet potatoes against the side of the pot to naturally thicken the stew.
Stir in the fresh baby spinach and lemon juice, then replace the lid and let sit on the warm setting for 5 minutes until the greens are tender and wilted.
Ladle the warm stew into shallow bowls and serve immediately.

Tips

Leftovers store exceptionally well in an airtight container in the refrigerator for up to 5 days, developing deeper flavor over time.
For extra creamy richness, stir in 1/4 cup of smooth tahini or unsweetened coconut cream along with the spinach at the very end.
Freeze cooled stew in portioned freezer-safe containers for up to 3 months; thaw overnight in the refrigerator before gently reheating on the stovetop.