Introduction
Looking for a hearty, nutritious meal that’s both comforting and healthy? This Sweet Potato and Chickpea Stew is exactly what you need. I’ve perfected this recipe to create the perfect balance of warming spices, tender sweet potatoes, and protein-rich chickpeas. It’s a one-pot wonder that’s not only budget-friendly but also happens to be vegan and gluten-free. The combination of ingredients creates a rich, satisfying stew that’s perfect for those chilly evenings when you need something substantial yet nourishing.
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 2 cans (14 oz each) diced tomatoes
- 4 cups vegetable broth
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon turmeric
- ½ teaspoon cinnamon
- 2 cups fresh spinach (optional)
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onions 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 until sweet potatoes are tender.
- If using spinach, stir it in during the last 2 minutes of cooking.
- 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
– For a thicker stew, mash some of the sweet potatoes against the side of the pot while cooking.
– Don’t skip blooming the spices – this step really enhances their flavors.
– The stew will thicken as it cools and tastes even better the next day.
– Store leftovers in an airtight container in the refrigerator for up to 4 days.
– For meal prep, you can freeze portions for up to 3 months.
– If you prefer a spicier stew, add a pinch of cayenne pepper or red pepper flakes.
– Serve with crusty bread, rice, or quinoa to make it even more filling.
This Sweet Potato and Chickpea Stew is incredibly forgiving – feel free to adjust the seasoning to your taste or add other vegetables you have on hand. The key is letting it simmer until the sweet potatoes are perfectly tender and the flavors have melded together.
Sweet Potato and Chickpea Stew
Ingredients
- 2 large sweet potatoes peeled and cubed
- 2 cans 15 oz each chickpeas, drained and rinsed
- 1 large onion diced
- 4 garlic cloves minced
- 2 tablespoons olive oil
- 2 cans 14 oz each diced tomatoes
- 4 cups vegetable broth
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon turmeric
- ½ teaspoon cinnamon
- 2 cups fresh spinach optional
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onions 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 until sweet potatoes are tender.
- If using spinach, stir it in during the last 2 minutes of cooking.
- Season with salt and pepper to taste.
