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Slow Cooker Sweet Potato and Chickpea Soup

chef Laya
Creamy,filling, and made with simple pantry staples. This sweet potato chickpea soupis an easy one-pot meal that's budget-friendly and nourishing without feelingheavy. Perfect for meal prep or a cozy weeknight dinner.
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Prepr Time 15 minutes
Cooking Time 4 hours
ToTal Time 4 hours 15 minutes
Type of plate Soup
kitchen American
Serving 6

Ingredients
  

  • 3 large sweet potatoes peeled and diced
  • 2 cans 15 oz each chickpeas, drained and rinsed
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 carrots diced
  • 2 celery stalks diced
  • 6 cups vegetable broth
  • 1 can 13.5 oz coconut milk
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 4 cups fresh spinach
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions
 

  • Add sweet potatoes, chickpeas, onion, garlic, carrots, celery, vegetable broth, cumin, coriander, smoked paprika, thyme, salt, and pepper to the slow cooker. Stir well.
  • Cover and cook on low for 6-8 hours or on high for 3-4 hours, until vegetables are tender.
  • Use an immersion blender to partially blend the soup, leaving some chunks for texture.
  • Stir in coconut milk and fresh spinach. Cook for 10 more minutes until spinach wilts.
  • Taste and adjust seasoning. Serve hot with fresh cilantro.