Slow Cooker Sweet Potato, Chickpea, Chorizo Stew

Matte Black Bowls
by Matte Black Bowls
4 People
6 hr 15 min

Slow cookers are absolutely great for the quality and flavour you can achieve for pretty low effort – all it requires is a little bit of forward planning. I have started to love this style of cooking for days when I am working at home, since it can just bubble away in the background and infuse with flavours all day. Those are the reasons I love using bay leaves and chorizo in this recipe: the extended cooking time really provides huge amounts of flavour. To make this recipe vegan, you can simply leave out the chorizo.

Note: I like to chop the sweet potatoes in large 2-3cm wide half moons so that they hold their structure and do not become too mushy. The chickpeas do go slightly soft, but the texture works well with a slightly more firm large chunks of potato. You could use dried chickpeas if you would prefer a firmer textures.

Slow Cooker Sweet Potato, Chickpea, Chorizo Stew
Recipe details
  • 4  People
  • Prep time: 15 Minutes Cook time: 6 Hours Total time: 6 hr 15 min
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  • 3 medium sweet potatoes, sliced into moons
  • 1 x 400g/14oz tin tin of tomatoes 
  • 2 x 400g/14oz tin of chickpeas 
  • 1 red pepper, sliced 
  • 100g chorizo, diced
  • 1 onion, finely diced
  • 4 garlic clove, finely diced
  • 400ml/1.75 CUPS vegetable stock (or chicken)
  • 1 tsp of each - paprika, cumin, ground coriander, ground cumin 
  • 3 bay leaves
  • 1/2 tsp cayenne 
  • ½ Lemon, Juiced
  • Salt and pepper (to taste)
  • Parsley (to serve)
  • Rice (to serve)

On a non-stick frying pan, heat a little olive oil. Add the diced onion and sauté for 5 minutes until transparent and then add the chorizo and garlic and continue to fry for 3 minutes or so until the garlic is just starting to golden and is fragrant. 
Transfer the onions to the slow cooker with the sweet potato, chickpeas, tinned tomatoes, stock and red pepper. Give everything a good mix and then add all the spices, the bay leaves and some salt and pepper to taste.
Cook the stew on low for 8 hours, or on high for 3-4 hours. The stew is ready when the sweet potato is tender but not yet mushy. If you find there is too much liquid you can leave the lid off for the last hour. 
Before serving, add the lemon juice and a little more salt if needed. Serve with the parsley on top, with a bowl of warm rice. 
  • This recipe freezes perfectly, but will cause the sweet potato to soften further when re-heated.