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Chickpea Sweet Potato Stew

This Chickpea Sweet Potato Stew is a flavorful and satisfying vegan dish that is perfect for meal prep or a quick weeknight dinner. Loaded with protein and fiber from chickpeas and sweet potatoes, this stew will keep you full and satisfied.

Tasty Team
97% would make again
Total Time

45 minutes

45 min

Prep Time

15 minutes

15 min

Cook Time

30 minutes

30 min

Total Time

45 minutes

45 min

Prep Time

15 minutes

15 min

Cook Time

30 minutes

30 min

Ingredients

for 4 servings

  • 2 tablespoons refined coconut oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1 tablespoon sweet paprika
  • ½ teaspoon cumin
  • ¼ teaspoon dried coriander
  • ⅛ teaspoon cayenne
  • 15 oz canned chickpeas (425 g), drained and rinsed
  • 2 cups peeled and diced sweet potatoes (400 g)
  • 15 oz canned fire-roasted crushed tomatoes (425 g)
  • 3 cups vegetable broth (720 mL)
  • 5 oz fresh spinach (140 g)

Nutrition Info

  • Calories 396
  • Fat 9g
  • Carbs 63g
  • Fiber 12g
  • Sugar 19g
  • Protein 13g

Estimated values based on one serving size.

Preparation

  1. In large pot or Dutch oven, heat the coconut oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 4-5 minutes, or until the onion is semi-translucent.
  2. Add the garlic and ginger, and cook for 2-3 more minutes, until fragrant. Then add the sweet paprika, cumin, coriander, and cayenne and cook for 2 more minutes, until fragrant.
  3. Add the chickpeas, sweet potatoes, crushed tomatoes, and vegetable broth, and bring to a boil. Reduce the heat to medium-low and simmer for 15-20 minutes, or until the sweet potatoes are tender.
  4. Add the spinach and stir until wilted.
  5. Serve immediately.
  6. Enjoy!
  7. Meal planning made easy with the Tasty app. Download now to see exclusive curated meal plans.