Coffee-Spiced Chickpea and Sweet Potato Stew

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty vegan stew blending aromatic coffee and warming spices with tender sweet potatoes and chickpeas. This Middle Eastern-inspired vegan recipe, ready in about 45 minutes, pairs 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 a quick salad or grain on the side. 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.

Prep: 10 min Cook: 35 min Serves 4 Middle Eastern cuisine 320 cal/serving

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Ingredients

2 tbsp olive oil
1 medium, diced yellow onion
3, minced garlic cloves
2 cups, peeled and cubed sweet potatoes
1 can (15 oz), drained and rinsed cooked chickpeas
1 tsp ground cumin
1/2 tsp ground cinnamon
1 tbsp ground coffee
2 tbsp tomato paste
3 cups vegetable broth
1 tsp salt
1/2 tsp black pepper
1/4 cup chopped fresh cilantro
1 tbsp lemon juice

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Instructions

Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until translucent and fragrant.
Step 2: Stir in 3 minced garlic cloves, 1 tsp ground cumin, 1/2 tsp ground cinnamon, and 1 tbsp ground coffee. Cook for 1 minute, stirring constantly until spices are fragrant.
Step 3: Add 2 cups peeled and cubed sweet potatoes, 1 can (15 oz) drained chickpeas, and 2 tbsp tomato paste. Stir to coat the vegetables evenly.
Step 4: Pour in 3 cups vegetable broth, season with 1 tsp salt and 1/2 tsp black pepper, and bring to a boil. Reduce heat to low and simmer uncovered for 25 minutes until sweet potatoes are tender and stew thickens.
Step 5: Finish by stirring in 1/4 cup chopped fresh cilantro and 1 tbsp lemon juice for brightness. Serve hot with crusty bread or over rice.