Hearty Sweet Potato and Chickpea Stew with Sweet Spices


Preparation info

    • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

You’ll have a little leftover spice blend—save it and use it to season roasted vegetables or as a rub for grilled chicken or steak.


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • Salt
  • 2 cloves garlic, chopped
  • 4 teaspoons sweet spice blend (see Note), or more, if needed
  • 3 sweet potatoes (about pounds/680 g), peeled and cut into ¾- to 1-inch (2- to 2.5-cm) pieces
  • 2 russet potatoes (about 14 ounces/400 g), peeled and cut into ¾- to 1-inch (2- to 2.5-cm) pieces
  • 1 (14- to 15-ounce/400- to 430-g) can chickpeas, drained and rinsed, or about cups cooked and drained
  • 2 tablespoons tomato paste
  • 3 cups (720 ml) vegetable stock or water



    In a large skillet or sauté pan, heat the oil over medium-high heat. When it shimmers, add the onion and a pinch of salt and cook, stirring occasionally, until the onion is nicely browned, about 7 minutes. Add the garlic and stir for 1 minute. Add the spice blend and stir for 15 to 30 seconds, until very fragrant and deep brown, then scrape into the slow cooker. Pour ½ cup (120 ml) water into the hot skillet, scraping up any browned bits, then pour the liquid into the cooker. Add the sweet and russet potatoes, chickpeas, tomato paste, stock, and ½ teaspoon salt. Cover and cook on low for 8 hours.


    Add more salt, if needed, and stir gently; the sweet potatoes will break up a bit and thicken the stew. Serve.