Spicy Potato and Chickpea Stew (Slow Cooker)
Bright, warming, and satisfying, this Spicy Potato and Chickpea Stew combines turmeric and curry powder for bold color and aromatic flavor. It’s a simple slow-cooker meal built from pantry staples—potatoes, canned tomatoes, chickpeas and a handful of spices—so you can set it to cook while you’re out and come home to a wholesome, nourishing dinner. This vegetarian, gluten-free stew works well with whole wheat bread to soak up the sauce or a crisp green salad for a lighter plate.
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Yield: 6 people • Serving size: 1 cup
Course: Dinner, Soup • Cuisine: Universal • Author: SkinnyMs.
Ingredients
- 1 tablespoon olive oil (or coconut oil)
- 1 onion, diced
- 2 garlic cloves, minced
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 tablespoon curry powder (preferably hot)
- 30 ounces diced tomatoes (canned, with juices)
- 2 large potatoes, peeled and cubed
- 2 cups vegetable broth (homemade or store-bought)
- 30 ounces chickpeas (canned), rinsed and drained
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Heat a skillet over medium heat and add the oil. Sauté the diced onion until soft and translucent.
- Add the minced garlic, turmeric, ground cumin and curry powder to the skillet. Cook for about a minute, stirring, until the spices are very fragrant.
- Transfer the onion-and-spice mixture to the slow cooker. Add the diced tomatoes (with their juices), cubed potatoes, vegetable broth and rinsed chickpeas.
- Cover the slow cooker and cook on low heat until the potatoes are tender and the stew has thickened slightly. Season to taste with sea salt and freshly ground black pepper.
- Serve the stew hot, topped with chopped cilantro.
Nutrition Information (per 1 cup serving)
Calories: 385 kcal | Carbohydrates: 70 g | Protein: 18 g | Fat: 5 g | Saturated Fat: 1 g | Sodium: 45 mg | Fiber: 18 g | Sugar: 14 g
SmartPoints (Freestyle): 12
Tips, Variations and Serving Suggestions
This stew is forgiving and easy to adapt. For a milder flavor, use a mild curry powder or reduce the amount. To boost the protein and texture, stir in a handful of chopped spinach or kale near the end of cooking, or add roasted cauliflower for variety. If you prefer a thicker stew, mash a few potato pieces in the pot before serving or remove the lid and let it cook uncovered for a short time to reduce the liquid.
Serving ideas: ladle the stew over brown rice or quinoa for a heartier meal, or serve with crusty whole grain bread to soak up the sauce. A side of plain yogurt or a squeeze of lemon brightens the flavors and balances the spices.
Storage and reheating: Cool leftovers to room temperature, then refrigerate in a sealed container for up to 3–4 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. The flavors often deepen after a day, making leftovers especially tasty.
Dietary notes: This recipe is vegetarian and naturally gluten-free. Use coconut oil or another neutral oil to keep it dairy-free and plant-based. For a lower-sodium version, use low-sodium canned tomatoes and broth and season to taste at the end.
Keywords
Gluten-Free, Slow Cooker, Vegetarian, Potato and Chickpea Stew, Curry, Turmeric