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    "home" » Recipes » Meatless

    Sweet Potato Chickpea Stew

    Modified: May 10, 2025 · Published: Oct 26, 2021 bySophie Viau

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    Are you looking for a delicious, healthy, and hearty meal that’s perfect for both lunch and dinner? Look no further than this sweet potato and chickpea stew! Bursting with bold flavors it's sure to delight your tastebuds. Not only is it full of flavor but it's also an inexpensive vegetarian option packed with tons of nutrients from sweet potatoes and chickpeas.

    Sweet Potato Chickpea Stew serve in bowl with rice and naan bread

    You can serve this 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. Vary this recipe by adding spinach or fresh kale leaves and changing the chickpeas with another kind of legume, such as white beans, or 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.

    If you love stew recipes here are some more you can make! Spicy White Bean Stew, Spicy Lentil Stew and Easy Chicken Goulash Stew

    Jump to:
    • The Ingredients
    • Step-by-step preparation with photos
    • FAQ'S
    • Recipe
    • Sweet Potato Chickpea Stew

    The Ingredients

    Layout of all the ingredients you need to make this recipe

    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

    Step-by-step preparation with photos

    Onion, garlic and  sweet potato in a large pot
    • 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
    All the ingredients added to a large pot ready to cooked.
    • Add the chickpeas, tomatoes, coconut milk, and spices.
    • Simmer for 20 minutes.
    • Serve immediately with rice if desired 
    Stew serve in a bowl with rice and a fork

    FAQ'S

    Do you boil sweet potatoes before putting them in the stew?

    No, you just cook the sweet potatoes with the rest of the ingredients

    Should you peel sweet potatoes before putting them in the stew?

    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

    Recipe

    Sweet Potato Chickpea Stew

    Sophie Viau
    This Healthy Sweet Potato Chickpeas Stew Recipe is full of flavors and its sweet touch thanks to the sweet potato.
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Total Time 40 minutes mins
    Course main dish
    Cuisine internationnal
    Servings 8
    Calories 215 kcal

    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

    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

    Nutrition

    Calories: 215kcalCarbohydrates: 26gProtein: 3gFat: 12gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 70mgPotassium: 514mgFiber: 4gSugar: 5gVitamin A: 16133IUVitamin C: 5mgCalcium: 50mgIron: 3mg
    Keyword stew, sweet potato
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    5 from 6 votes (6 ratings without comment)

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    Sophie the author on a white background

    Hi I'm Sophie!

    I’m Sophie, the recipe creator and food photographer behind Noble Veggies. Here, you’ll find easy recipes that are all about balance, think cheesy pasta with broccoli, sheet pan chicken loaded with roasted veggies, and even a few veggie-packed sweets. It’s not about being perfect. It’s about making room for real food, quick prep, and a little veggie love on every plate.

    More about me

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