Chipotle Chickpea Stew

Preparation info

    • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

This may be my ideal fall vegetarian meal: spicy and warming, tangy and nutty, and deeply satisfying. A dollop of plain Greek yogurt goes nicely with it too.


  • 5 chipotle chiles in adobo, with some of the sauce
  • 1 (14.5-ounce/411-g) can diced, whole, or crushed tomatoes
  • 2 (14- to 15-ounce/400- to 430-g) cans chickpeas, drained and rinsed, or about 3 cups cooked and drained
  • 1 large sweet potato, peeled and cut into 1-inch (2.5-cm) chunks
  • 1 large russet potato, peeled and cut into 1-inch (2.5-cm) chunks
  • ½ cup (120 ml) chunky natural peanut butter
  • Juice of 1 lime, or more to taste
  • Salt
  • 2 tablespoons chopped fresh cilantro



    Put the chipotles, tomatoes, and cups (360 ml) water in the slow cooker and use an immersion blender to puree the mixture until smooth (or puree in a blender and transfer to the cooker). Add the chickpeas and sweet and russet potatoes. Cover and cook on low for 8 hours.

    Morning or Evening

    In a small bowl, whisk together the peanut butter, lime juice, and about 6 tablespoons (90 ml) water, or enough to make a pourable sauce. Season with salt. Cover and refrigerate if doing this in the morning, then bring to room temperature or warm in a small pan or the microwave oven before serving.


    Stir the cilantro into the stew and season with salt, if needed. Serve the stew with the peanut sauce for drizzling.