There’s something about a stew that simmers away all day that makes everything feel a little softer, a little slower, a little safer. This Chickpea, Sweet Potato & Pesto Stew is exactly that sort of meal—the kind that welcomes you home with a warm embrace and a whisper of herbs and spice in the air. It’s the dish you crave when the skies are grey and the days feel a touch too full.

Packed with tender chunks of potato, protein-rich chickpeas, silky sweet potato, and finished with a swirl of pesto and crème fraîche, it’s hearty yet fresh, vibrant yet comforting. The best part? Your slow cooker does all the heavy lifting while you get on with life. One pot, no faff—just pure, nourishing deliciousness. 

Slow Cooker Chickpea, Sweet Potato and Pesto Stew

Prep time: 15 minutes | Cook time: 8–8½ hours | 4-6 servings

Ingredients: 

• 1 tablespoon olive oil
• 1 large yellow onions, chopped 
  
• 3 cloves garlic, crushed 
  
• 500g baby potatoes, halved
• 1 large sweet potato, peeled and chopped into chunks
• 1 medium red pepper, chopped
• 2 x 400g tins chickpeas, drained and rinsed 
  
• 400ml low-sodium vegetable stock 
  
• 2 tbsp white wine vinegar 
  
• 1 teaspoon smoked paprika 
  
• 1/2 teaspoon ground cumin 
  
• 3 tbsp prepared basil pesto, plus extra to serve
• pinch of chili flakes (optional) 
  
• 2 large handfuls of baby spinach (kale or cavolo nero works well, too)
• Sea salt and freshly cracked black pepper, to taste 
  
• Crème fraîche or Greek yoghurt, to dot on top
• Chopped fresh basil or flat-leaf parsley, for garnish
• Mascarpone cheese or goat cheese, to dot on top 

Directions:

1. In a pan over medium heat, heat the olive oil and gently sauté the onion and garlic for 3-4 minutes until soft and fragrant. Transfer to your slow cooker.

2. Add baby potatoes, sweet potato, red pepper, chickpeas, stock, vinegar, smoked paprika, cumin, chilli flakes (if using), and 3 tablespoons of basil pesto. Stir well to combine.

3. Cover and cook on low for 8 hours, until the veg is tender and flavours have melded beautifully.

4. Stir in baby spinach and let it wilt in the residual heat (or switch to high and cook for 5-8 minutes, if needed). Season with salt and pepper to taste.

5. Ladle into bowls and top with a dollop of crème fraîche or Greek yoghurt, a drizzle of pesto, and a sprinkle of fresh herbs. 

Hints & Tips

Leftovers - Once cooled, store any leftovers in an airtight container in the fridge for up to 3 days. The flavours deepen overnight, making tomorrow’s lunch even better than today’s dinner. Reheat gently on the stove over low to medium heat, stirring occasionally. 

Make-Ahead Tip - You can prep all your veg the night before—chop and refrigerate in a sealed container. In the morning, just pop everything into the slow cooker and let it bubble away while you go about your day. 

Freezer-Friendly - This stew freezes like a dream. Portion into freezer-safe containers and store for up to 2 months. Defrost overnight in the fridge and reheat gently on the hob, adding a splash of water or broth if needed to loosen the texture. 

Freezer-Tip - If you're planning to freeze this stew, it's best to do so before adding the baby spinach. While spinach itself is safe to freeze and reheat when handled properly, it can lose its texture and become a bit mushy or metallic-tasting when reheated more than once. Instead, freeze the stew without the spinach and simply stir in fresh baby spinach when reheating—let it wilt gently just before serving for the best flavour and texture. 

More Flavour - Sprinkle some freshly grated Parmesan cheese before serving.

Serving Suggestion - This stew is lovely on its own, but you can serve it with warm crusty bread, a hunk of sourdough, or even over a scoop of fluffy brown rice or quinoa for extra heartiness.