Slow Cooker Vegetarian Chickpea & Sweet Potato Stew
1 Tbsp olive oil
1 medium yellow onion, chopped
4 cloves garlic, finely chopped
1 tsp freshly grated ginger
2 medium sweet potatoes, peeled and diced into ½ – ¾’’ cubes
2 (14½ oz.) cans chickpeas, drained and rinsed
2 (14½ oz.) cans fire-roasted diced tomatoes
4 Tbsp Soom Premium Tahini, divided
1 Tbsp Soom Silan Date Syrup
1½ cups vegetable broth
2 tsp ground cumin
1 tsp chili powder
1 tsp ground coriander
½ tsp paprika
½ tsp turmeric
1 tsp salt
¼ tsp pepper
¼ tsp cinnamon
¼ tsp smoked paprika
Pinch of crushed red pepper flakes
Juice of ½ a lemon
Chopped cilantro, for serving
Plain Greek yogurt, for serving (optional)
Warmed naan, for serving (optional)
Heat a large skillet over medium to medium-high heat. Add the olive oil. Once hot, add the onion and a couple pinches of salt and pepper, and sauté for 3-4 minutes. Then add the garlic and ginger and sauté for an additional 1-2 minutes. Add to a slow cooker.
Add the sweet potatoes, chickpeas, fire-roasted tomatoes, 3 tablespoons of the tahini, silan date syrup, vegetable broth, cumin, chili powder, coriander, paprika, turmeric, salt, pepper, cinnamon, smoked paprika, and red pepper flakes to the slow cooker. Stir to combine.
Cook on high for 4-5 hours, or on low for 6-7 hours. Turn off slow cooker and let the stew cool for 10 minutes or so. Stir in lemon juice and the remaining tablespoon of tahini, and season to taste with additional salt and freshly cracked black pepper.
Serve with chopped cilantro, a dollop of Greek yogurt, and warmed naan if desired.
Dietary Preferences: Dairy-Free, Nut-Free, Soy-Free, Vegan, Vegetarian, Kosher
Seasonality: Winter, Fall