Slow Cooker Harissa Chickpea & Sweet Potato Stew

  • Serves : 4
  • Type : Main Course

A warming and hearty vegetarian dish made beautifully, the Harissa Chickpea & Sweet Potato Stew is both a nourishing and comforting meal, served best with warm flatbreads.

Ingredients

  • 1 tbsp olive oil (optional, for sauté mode) 
  • 1 large white onion, chopped 
  • 2 medium sweet potatoes, peeled and cut into 2cm chunks 
  • 400 g tinned chickpeas, drained and rinsed 
  • 400 g tinned chopped tomatoes 
  • 1 - 2 tbsp harissa paste (to taste) 
  • Zest of 1 lemon (save juice for later) 
  • 250 ml vegetable stock 
  • ½  tsp salt 
  • 1 - 2 squares dark chocolate 
  • To Serve
  • Crumbled feta 
  • Warm flatbreads 
  • Nigella seeds 
  • Sesame seeds 
  • Fresh mint, chopped 

Method

  1. Chop the onion, peel the sweet potatoes and cut them into even 2cm pieces.
  2. Add the onion, sweet potatoes, chickpeas, chopped tomatoes, harissa paste, lemon zest and vegetable stock. Season lightly with salt - the feta later will add more.
  3. Place the lid on and cook on Low for 4 hours or High for 2–2½ hours, until the sweet potatoes are soft and the flavours have combined.
  4. Add the dark chocolate and stir until melted. It deepens the flavour and rounds the heat. Taste and adjust seasoning.
  5. Spoon the stew into bowls and finish with a crumble of feta, a sprinkle of nigella and sesame seeds, a squeeze of lemon juice and a handful of fresh mint.
  6. Enjoy with warm flatbreads for dipping.

By | 14 January 2026