Looking for a hearty, nutritious meal that’s both comforting and easy to prepare? This Chickpea and Sweet Potato Stew has become my go-to recipe for busy weeknights when I want something wholesome and flavorful. With its rich blend of aromatic spices, tender sweet potatoes, and protein-packed chickpeas, this stew delivers a perfect balance of nutrition and taste that’ll warm you from the inside out.
Ingredients
- 2 medium sweet potatoes, cubed
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 2 cups fresh spinach
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in all the spices (cumin, paprika, turmeric, and cinnamon) and cook for 30 seconds to bloom the flavors.
- Add sweet potato cubes and chickpeas, stirring to coat with the spices.
- Pour in the diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until sweet potatoes are tender.
- Add spinach and cook for an additional 2-3 minutes until wilted.
- Season with salt and pepper to taste.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Recipe Notes
Here are some helpful tips to make your stew perfect every time:
- Cut sweet potatoes into uniform, 1-inch cubes for even cooking.
- If the stew is too thick, add more broth or water until you reach your desired consistency.
- For meal prep, this stew actually tastes better the next day as the flavors continue to develop.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This stew freezes beautifully for up to 3 months. Just leave out the spinach and add it fresh when reheating.
- For added protein, you can serve this over quinoa or with a side of crusty whole-grain bread.
- Don’t have fresh spinach? Frozen works just as well – just add it in the last few minutes of cooking.
Chickpea and Sweet Potato Stew
A hearty, nutritious meal that's both comforting and easy to prepare. With its rich blend of aromatic spices, tender sweet potatoes, and protein-packed chickpeas, this stew delivers a perfect balance of nutrition and taste that'll warm you from the inside out.
Ingredients
- 2 medium sweet potatoes cubed
- 2 cans 15 oz each chickpeas, drained and rinsed
- 1 large onion diced
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 1 can 14 oz diced tomatoes
- 4 cups vegetable broth
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 2 cups fresh spinach
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in all the spices (cumin, paprika, turmeric, and cinnamon) and cook for 30 seconds to bloom the flavors.
- Add sweet potato cubes and chickpeas, stirring to coat with the spices.
- Pour in the diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until sweet potatoes are tender.
- Add spinach and cook for an additional 2-3 minutes until wilted.
- Season with salt and pepper to taste.
