This Healthy Vegan Sweet Potato Chickpea Stew Recipe is full of flavors.
I don’t know about you, but I think in the fall and winter months there is nothing better than a good warm and comforting stew to make us a little appreciated the colder days.
If you like Stew recipes you can find more in this post Fall Vegan and Vegetarian Recipes
You can serve this Vegan Sweet Potato Chickpea Stew with rice or quinoa for an even more complete meal! I also like to serve this stew with Naan bread that I can dip in the sauce. You can also vary this recipe by adding spinach or fresh kale leaves and changing the chickpeas with another kind of legume, such as white beans, lima beans or completely replacing them with frozen edamame
This stew makes 8 servings so if you are alone and you don’t want to eat leftovers all week, you can easily freeze it, it will keep up 3 months in the freezer
The Ingredients
Sweet potato
Diced Tomatoes
Coconut milk (full fat or light)
Cooked chickpeas
Cilantro
Onion
Garlic
Curry Paste
Cumin
Oil
See recipe card for quantities
The Preparation
-
Finely chop the onion. Peel the sweet potato and cut it into cubes about 1 inch.
-
Over medium heat, cook the chopped onion and garlic cloves in the oil for about 2 minutes.
-
Add the sweet potatoes cook for another 3 minutes
- Add the chickpeas, tomatoes, coconut milk and spices.
- Simmer for 20 minutes.
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Serve immediately with rice if desired
FAQ'S
No, you just cook the sweet potatoes with the rest of the ingredients
You don't have to peel sweet potatoes before cooking them. However, most people prefer the smoother texture of peeled potatoes, especially in sweet dishes like sweet potato pie. If you keep the skins on your sweet potatoes, please remember to wash and scrub them well before cooking them
More Sweet Potatoes Recipes
If you love sweet potato as much as I do here are other recipes with this little vegetable wonder as the main ingredient
Sweet Potato Stuffed Italian Style
Sweet Potato and Roasted Pepper Soup
Vegan Sweet Potato Stew
Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves finely chopped
- 1 onion chopped
- 4 medium sweet potatoes cubed
- 1 can (19oz) chickpeas rinsed
- 1 can (28 oz) diced tomatoes
- 1 can coconut milk light or full fat
- 2 tablespoon curry paste or 1 tablespoon curry powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Finely chop the onion and the garlic. Peel the sweet potato and cut it into cubes about 1 inch.
- Over medium heat, in a large pot cook the chopped onion and garlic cloves in the oil for about 2 minutes.
- Add the sweet potatoes cook for another 3 minutes
- Add the chickpeas, diced tomatoes, coconut milk and spices, stir to combine everything Simmer for 20 minutes.
- Once cooked, sprinkle with fresh cilantro. Serve on top of rice if desired
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