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.