Slow Cooker Purple Sweet Potato and Chickpea Stew

A warming veggie meal ideal for early summer

Course Main Course
Cuisine Slow Cooker
Prep Time 5 minutes
Cook Time 7 hours
Total Time 7 hours 5 minutes
Author bakingqueen74


  • 550 g purple 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


  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.