Serving illustration. Nutrition is approximate; results vary with ingredients and equipment.
Equipment
- 3–4 qt (3–4 L) slow cooker with lid
- Scale, chopping board and knife
- Skillet if a browning step is listed; food thermometer for meat
Before you begin
Use metric weights for the most consistent result. US volumes are approximate; oven temperatures refer to a conventional oven unless stated otherwise.
- Canned chickpeas are already cooked. Raw dried chickpeas are not a direct substitute for this recipe.
- The cooking time is a range: slow-cooker models, ingredient temperature and cut size change the result.
Make it work
- Tough meat or firm lentils: allow more cooking time and check again; the timer does not replace texture cues.
- Watery sauce: reduce a portion in a separate saucepan; do not leave poultry sitting warm while doing so.
Prep 20 min · Cook 360 min
Cooking time includes any listed browning. LOW-setting duration is an estimate; check doneness and tenderness before serving.
Ingredients
- 2 cans chickpeas, 18 oz (510 g) drained total
- 1 lb (450 g) sweet potatoes, peeled and diced
- 3 packed cups (100 g) baby spinach
- 1 cup (240 ml) water
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) paprika
- 1 medium onion (150 g), finely diced
- 2 garlic cloves (6 g), finely chopped
- 1 can (14 oz / 400 g) crushed tomatoes
- 1/2 tsp (3 g) fine salt
- 1/4 tsp (0.5 g) ground black pepper
Step-by-step method
- Check the appliance
Use a 3–4 qt (3–4 L) slow cooker and follow its manufacturer’s fill guidance, commonly one-half to two-thirds full. This recipe is unsuitable for an oversized nearly empty cooker. Thaw any frozen meat fully in the refrigerator; begin with chilled ingredients, not frozen meat. - Prepare and load
Cut sweet potatoes into even 3/4-inch (2 cm) cubes. Drain and rinse canned chickpeas. Put potatoes, chickpeas, onion, garlic, tomatoes, water, cumin, paprika, salt and pepper in the cooker and stir. - Cook with the lid on
Cover and cook for 5–6 hours on LOW. Keep the lid closed apart from the specified finishing step. The LOW setting must be a cooking setting, not KEEP WARM. Do not use a delayed start with raw meat. - Check and finish
Check the potato cubes are easily pierced with a fork. During the final 10 minutes, stir in washed spinach and cover until wilted and hot. If potatoes remain firm, cook longer before adding spinach. - Portion the meal
Divide into four bowls and serve as a plant-based stew. Yogurt, couscous and bread are optional and excluded. - Cool leftovers safely
Turn off after serving. Transfer leftovers into shallow containers promptly, refrigerate within 2 hours, and do not cool the meal in the unplugged cooker. Reheat separately to 165°F (74°C); a slow cooker is not a reheating appliance.
Cook’s notes
Canned chickpeas are already cooked. Raw dried chickpeas are not a direct substitute for this recipe. A four-serving slow-cooker meal with quantities for an ordinary home kitchen.
Storage & reheating
- Refrigerate in shallow covered containers within 2 hours, at 40°F (4°C) or colder; use within 3 days.
- Reheat cooked leftovers until the center reaches 165°F (74°C). Freeze suitable portions for up to 2 months for best quality; thaw in the refrigerator.
Allergens
Check all packaged ingredient labels for additional allergens and cross-contact.
Approximate nutrition
Per serving: 365 kcal · Protein 16 g · Carbohydrates 70 g · Fat 4 g.
Approximate per-serving estimates calculated from ingredient weights using USDA SR Legacy food-composition references and representative proxies. Brands, drained weights, cooking losses and portion sizes change the result; unlisted sides and toppings are excluded.