Slow Cooker Sweet Potato and Chickpea Stew

This slow cooker sweet potato and chickpea stew is a hearty vegetarian dish with the goodness of sweet potato and chickpeas, packed with veggies!

Slow cooker vegetable stew

I just love the bright colours of this dish!

I usually use normal orange sweet potatoes, which of course would work just as well in this dish, but tried out a purple sweet potato this time, so colourful.

A veggie stew full of goodness is always a favourite with me, and this slow cooker purple sweet potato and chickpea stew is a great one to add natural rainbow colours to your diet.

Brilliant for Meat Free Mondays.

So easy to cook either in your slow cooker or bubbling away in a pan on the hob, a veggie stew is ideal for a light summer meal.

I just love the clean flavours of the vegetables and vegetable bouillon powder so I just add some fresh flat-leaf parsley when serving to set it off.

Root vegetables and their earthy flavours combine well with the passata (sieved tomatoes), giving you a dish you can serve up with some crusty bread and salads.

Make a slow cooker sweet potato and chickpea stew now if you are trying new vegan recipes for Veganuary!

Just look at those colours, so bright and full of natural goodness!

Ingredients

Here is what you will need for this tasty slow cooker vegan stew, get the quantities in the recipe card further down:

• sweet potato – purple are great for a dash of colour if you can get them, but normal orange ones work just as well!
• red onions
• carrots
• chickpeas – I use tinned
• butternut squash – I use fresh but frozen works too
• spinach 
• passata (sieved tomatoes)
• vegetable bouillon powder – I use Marigold brand as I love the flavour.

Method

1. Place the vegetables (except spinach), chickpeas, passata, water and Marigold powder in the slow cooker pot.
2. Stir well, season with salt and pepper, and cook on low for 6-7 hours or until the vegetables are tender.
3. Add the handful of spinach just before the end, allow to wilt and then serve. Goes well with rice or crusty bread.

More vegetarian dishes

More vegetable stew ideas, perfect for this time of year, you might like to try:

• aubergine, pepper and mozzarella bake (slow cooker)
• slow cooker bean chilli
• slow cooker spicy bean stew
• rustic Greek beans from Tinned Tomatoes
• Cypriot vegetable stew from Tin and Thyme
• peperonata – rustic Italian pepper stew from Lavender and Lovage

Tag me on Facebook, Twitter or Instagram @bakingqueen74 if you make this

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Recipe

Slow Cooker Sweet Potato and Chickpea Stew

A warming veggie stew with chunks of sweet potato and butternut squash and chickpeas in a tomato sauce

4.84 from 6 votes

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Course: Main Course

Cuisine: Slow Cooker

Keyword: butternut squash, chickpeas, sweet potato, vegan, vegetable stew, vegetarian

Prep Time: 5 minutes minutes

Cook Time: 7 hours hours

Total Time: 7 hours hours 5 minutes minutes

Servings: 4

Calories: 271kcal

Author: Lucy Allen | BakingQueen74

Ingredients

• 550 g sweet potato chopped
• 2 red onions diced
• 4 carrots chopped
• 1 tin chickpeas drained (400 g tin)
• 250 g butternut squash chopped
• 1 handful spinach
• 750 g passata
• 100 ml water
• 1 tsp Marigold vegetable bouillon powder

UK Measurements - US Measurements

Equipment

oval slow cooker

chopping board

Instructions 

• Place the vegetables (except spinach), chickpeas, passata, water and Marigold powder in the slow cooker pot.
  550 g sweet potato, 2 red onions, 4 carrots, 1 tin chickpeas, 250 g butternut squash, 750 g passata, 100 ml water, 1 tsp Marigold vegetable bouillon powder
• Stir well, season with salt and pepper, and cook on low for 6-7 hours or until the vegetables are tender.
• Add the handful of spinach just before the end, allow to wilt and then serve.
  1 handful spinach

Did you try and love this recipe?Then please leave a review and rating in the comments at the bottom of the post. If you post your creation on Instagram, tag me @bakingqueen74 or use hashtag #bakingqueen74!

Sending this over to Utterly Scrummy Food for Families for June’s One Potato Two Potato linky, hosted by Michelle this month and also organised by Helen from Family Friends Food

Also sending this over to Jac from Tinned Tomatoes for Meat Free Mondays