When the weather cools down, this Sweet Potato Chickpea Stew is the kind of comfort food I crave, warm, hearty, and packed with flavor. It's a simple one-pot recipe that fills your kitchen with the coziest smells and your belly with all the plant-powered goodness.
It's made with sweet potatoes, chickpeas, and classic stew spices that simmer together into something magical. It's naturally vegan, gluten-free, and easy to batch for meal prep.
If you love stew recipes here are some more you can make! Spicy White Bean Stew, Spicy Lentil Stew and Easy Chicken Goulash Stew
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The Ingredients
Sweet potatoes: The star of the show, peeled and cubed for that sweet, soft bite
Chickpeas: For protein and a bit of texture, canned or cooked from scratch
Diced tomatoes: Adds acidity and body to the broth
Coconut milk: Makes the stew creamy and comforting without dairy
Vegetable broth: Forms the flavorful base of the stew
Onion & garlic: A classic aromatic start that builds flavor
Spices: Think cumin, coriander, smoked paprika… warm and cozy
Fresh spinach: Stirred in at the end for a pop of color and nutrients
Lime juice: Brightens everything up just before serving
See the recipe card for quantities
How To make this Sweet Potato and Chickpeas Stew
Sauté the diced onion in olive oil in a large pot over medium heat until softened.
Add garlic and spices (cumin, coriander, smoked paprika) and cook for another minute to bloom the flavor.
Stir in the cubed sweet potatoes, chickpeas, diced tomatoes, and vegetable broth.
Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the sweet potatoes are tender.
Add coconut milk and spinach, and stir until the spinach is wilted.
Finish with a squeeze of lime juice and taste for salt.
Tips for Success
- Cut your sweet potatoes evenly so they cook at the same rate.
- If you want a thicker texture, mash a few cubes of sweet potato into the broth.
- Add a touch of chili flakes for a little heat.
- This stew is even better the next day, perfect for meal prep!
Variations
- Add protein: Toss in cooked lentils or tofu for extra protein.
- Switch the greens: Kale or Swiss chard work great if you don't have spinach.
- Make it creamy: Blend part of the stew for a thicker texture.
- Try it with grains: Serve over quinoa, couscous, or brown rice for a complete meal.
Serving Ideas
- With warm naan or pita bread
- Over basmati rice or couscous
- Topped with fresh cilantro or a dollop of vegan yogurt
Storage Tips
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. Let it thaw overnight before reheating.
- Reheat: Gently on the stove or in the microwave with a splash of broth if it's too thick.
FAQ's
Can I make this in the slow cooker?
Yes! Just sauté the onion and garlic first, then dump everything (except spinach and lime) into the slow cooker. Cook on low for 6-8 hours.
Is it spicy?
Not by default, but you can totally spice it up with chili flakes or a bit of harissa
Can I use fresh tomatoes instead of canned?
Yes! Use about 4 medium tomatoes, diced - but note it may not be as rich in flavor as canned.
Sweet Potato Chickpea Stew
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Chef's knife and cutting board
- Can opener
- Measuring cups/spoons
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
Notes
- Coconut milk tip: Use full-fat coconut milk for a creamier stew, or light coconut milk if you want to keep it lighter. Either one works beautifully!
- Make it thicker: If you prefer a thicker texture, mash a few sweet potato chunks with a spoon right in the pot - instant creaminess without blending.
- Spinach swap: No spinach? You can stir in chopped kale or Swiss chard instead. Just give it a few more minutes to soften.
- Freezer-friendly: This stew freezes really well. Let it cool completely, then store in airtight containers for up to 3 months. Reheat gently with a splash of broth if needed.
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