Sweet Potato Chickpea Stew

The Ingredients

Sweet Potato

• Adds a natural sweetness and hearty texture to the stew, balancing the spices.
• Use orange-fleshed sweet potatoes for their creamy texture and rich color.
• Cut them into evenly sized cubes to ensure uniform cooking.

Diced Tomatoes

• Provides acidity and depth to the stew, complementing the creamy coconut milk.
• Canned diced tomatoes are convenient, but fresh diced tomatoes can be used for a lighter flavor.
• Fire-roasted tomatoes can add a smoky touch to the dish.

Coconut Milk (Full Fat or Light)

• Creates a creamy, rich base for the stew, balancing the spices and acidity.
• Full-fat coconut milk gives a richer texture, while light coconut milk is a healthier alternative with a thinner consistency.
• Shake the can well before using, as the cream and liquid can separate.

Cooked Chickpeas

• Packed with protein and fiber, chickpeas make the stew hearty and filling.
• Use canned chickpeas for convenience, but rinse and drain them well to reduce excess sodium.
• If using dried chickpeas, soak and cook them ahead of time.

Cilantro

• Brightens the dish with its fresh, herbaceous flavor.
• Use chopped leaves for garnish just before serving to preserve their vibrant taste.
• If you’re not a fan of cilantro, substitute with parsley or fresh mint.

Onion

• Provides a savory foundation for the stew and enhances the overall flavor.
• Yellow or white onions are ideal, but red onions can work for a slightly sweeter taste.
• Dice them finely to cook evenly and blend into the stew.

Garlic

• Adds an aromatic depth and enhances the flavor of the curry paste and spices.
• Use fresh garlic cloves for the best flavor, finely minced or crushed.
• Adjust the amount based on your preference for garlic intensity.

Curry Paste

• Delivers bold, complex flavors that form the backbone of the dish.
• Choose red, yellow, or green curry paste depending on the flavor profile you prefer.
• Adjust the quantity to control the heat level of the stew.

Cumin

• A warm, earthy spice that complements the curry paste and enhances the overall depth of flavor.
• Toast the cumin in the oil briefly before adding other ingredients to release its aroma.
• Ground cumin is commonly used, but whole cumin seeds can add texture if desired.

Oil

• Use just enough to coat the pan and help the aromatics release their flavors.
• Used to sauté the onions, garlic, and curry paste, creating a flavorful base.
• Coconut oil pairs well with the coconut milk, but olive oil or vegetable oil works too.

See the recipe card for quantities

• 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 and cook for another 3 minutes

• Add the chickpeas, tomatoes, coconut milk, and spices.

• Simmer for 20 minutes.
• Serve immediately with rice if desired 

FAQ'S