Cinnamon-Spiced Vegan Chickpea Stew with Sweet Potatoes

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-31 · Updated 2026-07-31

A comforting vegan stew featuring tender sweet potatoes and chickpeas simmered with warming cinnamon and smoked paprika. This vegan (gluten free) ready in about 50 minutes pairs extra virgin olive oil, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp extra virgin olive oil
• 1 large, diced yellow onion
• 3 cloves, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 2 medium, peeled and cut into 1-inch cubes sweet potatoes
• 2 cups, drained and rinsed canned chickpeas
• 1 can (14 oz) canned diced tomatoes
• 3 cups vegetable broth
• 1 tsp ground cinnamon
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/4 cup chopped, for garnish fresh cilantro
• for serving fresh lemon wedges

Instructions

1. Step 1: Heat 2 tbsp extra virgin olive oil in a large pot over medium heat. Add 1 large diced yellow onion and sauté for 5 minutes until translucent, then stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
2. Step 2: Add 2 medium peeled and cubed sweet potatoes, 1 tsp ground cinnamon, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp sea salt, and 1/2 tsp black pepper. Stir to coat potatoes in spices.
3. Step 3: Pour in 2 cups drained chickpeas, 1 can (14 oz) diced tomatoes with juices, and 3 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes until sweet potatoes are tender and stew thickens.
4. Step 4: Taste and adjust seasoning if needed. Ladle stew into bowls and garnish each with 1 tbsp chopped fresh cilantro. Serve with fresh lemon wedges to squeeze over the stew for bright acidity.