Sweet Potato Chickpea Stew

5 from 6 votes

Sweet Potato Chickpea Stew

This cozy and flavorful Sweet Potato Chickpea Stew is a plant-based one-pot wonder! It’s packed with sweet potatoes, chickpeas, coconut milk, and warm spices. It’s easy to make, naturally vegan, and perfect for meal prep or weeknight dinners.

Prep Time15

Cook Time25

Total Time40

Course: main dish

Cuisine: internationnal

Keyword: stew, sweet potato

Servings:

Calories: 215kcal

Author: Sophie Viau

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.

Nutrition