Slow Cooker Chickpea Sweet Potato Stew
"Cozy up with this Slow Cooker Chickpea Sweet Potato Stew, infused with the inviting aromas of cumin, coriander, and cinnamon. This hearty stew is a winter staple that you'll crave throughout the chilly months."
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Ingredients
- 1 medium yellow onion
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1 teaspoon ground ginger
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 4 cups vegetable broth
- 4 cups fresh baby spinach
- 1 pound sweet potatoes
- 1 tablespoon garlic
- 2 15 oz cans garbanzo beans
Instructions
- 1
In a microwave-safe bowl, combine the onions and heat them in the microwave for 2 to 3 minutes until softened.
- 2
Transfer all ingredients into your slow cooker, reserving the spinach for later.
- 3
Set your slow cooker to low and let it simmer for 6-7 hours, or on high for 3-4 hours.
- 4
Once the cooking time is nearly complete, mix in the spinach leaves and give it a good stir.
- 5
Allow it to cook on high for an extra 15 minutes so the spinach wilts perfectly.
- 6
For an alternative method, combine all ingredients except the spinach in a pot and cook over medium-low heat for 35-40 minutes.
- 7
Stir the mixture every 10 minutes, and if the liquid appears to be diminishing too much, feel free to add more broth.
- 8
(If you prefer, you can sauté the garlic and onions first; just be sure to include a teaspoon of olive oil for best results.)
- 9
Stir in the spinach during the last 2 minutes of cooking, allowing it to wilt.
- 10
Alternatively, combine all ingredients except for the spinach in a pressure cooker and cook on high pressure for 8 minutes.
- 11
Perform a quick release, stir in the spinach, and let it rest covered for 2 minutes to allow the spinach to wilt.
- 12
(Sautéing the garlic and onions beforehand is an option; just remember to use a teaspoon of olive oil for optimal flavor enhancement.)