AI-generated serving inspiration; not a photograph of a tested recipe.
Cut the sweet potatoes into generous cubes so they stay recognizable after several hours of cooking. Smoked paprika and cumin give warmth rather than sharp heat, and a spoonful of lemon juice balances the vegetables’ sweetness.
An original demonstration recipe, not independently kitchen-tested. Images are AI-generated serving inspiration, not photographs of tested recipes. Our editorial approach.
Why you’ll love this recipe
Chickpeas add texture to the soft sweet potatoes.
The stew is easy to portion for future meals.
Ingredient notes
Canned chickpeas are ready to use after draining.
Remove thick kale stems so the greens soften evenly.
Equipment you’ll need
6-quart slow cooker
Vegetable peeler
Ladle
Helpful cooking tips
Avoid cutting sweet potato too small.
Taste after adding the lemon before increasing salt.
Make it your own
Variations
Stir in 1/2 cup coconut milk at the end for a richer broth.
Substitutions
Use peeled butternut squash instead of sweet potato.
What to serve with it
Serve with couscous or a wedge of warm flatbread.
Storage, freezing & reheating
In the refrigerator
Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
In the freezer
Freeze cooled portions in sealed freezer containers for up to 2 months for best quality. Thaw overnight in the refrigerator.
To reheat
Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
Frequently asked questions
Is the stew spicy?
The recipe uses warm spices without chili heat. Check your paprika label and choose sweet smoked paprika.
Let’s get cooking
Slow Cooker Sweet Potato Chickpea Stew
Sweet potato, chickpeas, and tomatoes make a gently spiced, plant-based stew.
Prep time
20 min
Cook time
6 hrs
Total time
6 hrs 20 min
Servings
6
Difficulty
Easy
Cuisine
American home cooking
Original demonstration recipe, developed with AI assistance and not independently kitchen-tested.
Equipment
6-quart slow cooker · Vegetable peeler · Ladle
Ingredients
US customary measurements. Check off ingredients as you go.
Step-by-step instructions
Combine sweet potatoes, canned chickpeas, tomatoes, onion, broth, garlic, cumin, paprika, and salt in a 6-quart slow cooker.
Cover and cook on LOW for 5 1/2 hours, until sweet potato is almost tender.
Stir in kale and cook covered for 20–30 minutes, until sweet potato and kale are tender.
Add lemon juice. Gently stir and adjust seasoning without crushing the sweet potatoes.
Cook’s notes
Avoid cutting sweet potato too small.
Taste after adding the lemon before increasing salt.
Store: Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
Reheat: Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
The Everyday Table · https://theeverydaytable.xyz/recipes/slow-cooker-sweet-potato-chickpea-stew.php
A reliable food thermometer takes the guesswork out of cooking. Choose sturdy measuring cups and lidded, shallow containers for leftovers. Use the pan size listed in the recipe for the best fit.
