Slow Cooker Peanut, Sweet Potato, & Chickpea Stew
This hearty slow cooker chickpea stew is rib-stickingly good!
With protein-rich chickpeas, tender sweet potatoes, and spinach in a savory peanut and tomato sauce, this West African inspired stew makes an amazing dinner (and the leftovers are excellent for lunch!) I love it served over brown rice, with lots of peanuts and cilantro sprinkled over the top.
Table of Contents
Why You’ll Love This Slow Cooker Peanut, Sweet Potato, & Chickpea Stew
How to Make This Slow Cooker Chickpea Stew
Jump to the Full, Printable Recipe
The Story Behind the Recipe
I already have a stovetop West-African-inspired peanut stew recipe on Kitchen Treaty, but I wanted to create a super hands-off version, plus, I thought I’d amp up the protein with some chickpeas.
I reduced the liquids (you don’t need nearly as much liquid when cooking in a slow cooker) and made a few tweaks to the inspiration recipe, and this Slow Cooker Peanut, Chickpea, and Sweet Potato Stew was born!
Why You’ll Love This Slow Cooker Peanut, Sweet Potato, & Chickpea Stew
What’s not to love when it comes to slow cooker dinners?! This is a throw it in and forget it until dinnertime kind of meal, one that allows all the flavors to mingle together into a flavorful stew.
All you have to do after it cooks all day is stir in some spinach, cook up some rice, chop up some peanuts and cilantro, and serve!
Ingredients
Onion, garlic, and fresh ginger – for a backbone of flavor.
Sweet potatoes – peeled and diced, any color will do.
Chickpeas – You’ll want two cans, or about 3 1/2 cups cooked chickpeas.
Crushed tomatoes – One can.
Veggie broth – I like to use low-sodium vegetable broth to better control the overall salt levels in my recipes. Buy it from the store or try my slow-cooker veggie broth recipe.
Peanut butter – I like to use creamy peanut butter for a nice smooth sauce.
Cumin, coriander, & red cayenne pepper – For flavor and, in the case of the cayenne, a smidge of heat.
Spinach – I use baby spinach because it’s easy to buy it packaged and pre-washed, so I don’t need to worry about rinsing and chopping spinach leaves.
Salt & pepper – To taste.
Adaptations/Variations
Swap the spinach for kale. Use baby kale or another type of kale leaves, stems removed and chopped.
Add more veggies. Red bell pepper and/or carrots are great additions.
If you don’t have vegetable broth, water will work. I like the added flavor that veggie broth provides but it’s not a must!
How to Make This Slow Cooker Chickpea Stew
Add all of the ingredients except the spinach, the rice, and the toppings to the slow cooker …
… and cook for a few hours.
Stir in the spinach …
Then cook up some rice, spoon your chickpea stew over the rice, top with chopped peanuts and cilantro, and enjoy!
Tips for Success
Use a 3-quart or larger slow cooker. Any smaller and the ingredients might not fit.
Go generous with the peanuts on top. The added crunch is so good!
I hope you love this Slow Cooker Peanut, Sweet Potato, & Chickpea Stew as much as we do! It’s such an easy way to get a hearty, unique, protein-packed, and cozy dish on the table, especially on busy weeknights.
More Chickpea Stew Recipes
Chana Masala with Spaghetti Squash
Moroccan Chickpea & Sweet Potato Stew
Slow Cooker Red Lentil & Chickpea Curry with Potatoes & Peas
Slow Cooker Pumpkin Red Lentil & Chickpea Curry
20-Minute Vegetarian White Bean Chili
Slow Cooker Peanut, Sweet Potato, & Chickpea Stew
Equipment
Ingredients
For serving:
2 cups cooked brown rice
Garnish:
Fresh cilantroChopped salted peanuts
Instructions
Notes
Meat option
Classic West African Peanut Stew often contains chicken. If you like, you could stir some cooked/shredded chicken into the meat-eaters’ bowls.
Nutrition
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