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4.8 from 5 votes

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
Servings 4
Calories 271kcal
Author Lucy Allen | BakingQueen74

Ingredients

  • 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

Instructions

  • Place the vegetables (except spinach), chickpeas, passata, water and Marigold powder in the slow cooker pot.
  • 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.

Nutrition

Calories: 271kcal | Carbohydrates: 63g | Protein: 7g | Sodium: 182mg | Potassium: 1823mg | Fiber: 11g | Sugar: 21g | Vitamin A: 38000IU | Vitamin C: 46.1mg | Calcium: 145mg | Iron: 5.1mg