Go Back
+ servings
Print Recipe
No ratings yet

Spicy Potato and Chickpea Stew

Hearty and rich in flavor, this delicious stew is slow-cooked and ready when you get home for the day.
Course: Dinner, Soup
Cuisine: Universal
Keyword: Gluten-Free, Slow Cooker, Vegetarian
Servings: 6 people
Calories: 385kcal
Author: SkinnyMs.


  • 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 cans, with juices
  • 2 potatoes large, peeled and cubed
  • 2 cups vegetable broth homemade
  • 30 ounces chickpeas cans, rinsed and drained
  • sea salt to taste
  • black pepper freshly ground
  • cilantro fresh chopped, for garnish


  • Heat a skillet over medium heat. Add the oil and the onions. Cook until the onions are soft. Add the garlic and spices and cook for another minute until very fragrant.
  • Transfer this mixture to your slow cooker and add the rest of the ingredients. Cover and cook over low heat until potatoes are tender and slightly thickened. Season with salt and pepper.
  • Serve topped with the chopped cilantro.


Serving: 1cup | Calories: 385kcal | Carbohydrates: 70g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Sodium: 45mg | Fiber: 18g | Sugar: 14g |
SmartPoints (Freestyle): 12
SmartPoints (Freestyle): 12