Coffee-Spiced Chickpea and Sweet Potato Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty vegan stew blending aromatic coffee and warming spices with tender sweet potatoes and chickpeas. This middle eastern-inspired vegan (vegan) ready in about 45 minutes pairs olive oil, medium, diced yellow onion, minced 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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Frequently asked questions

How long does Coffee-Spiced Chickpea and Sweet Potato Stew take to make?

Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Coffee-Spiced Chickpea and Sweet Potato Stew?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Coffee-Spiced Chickpea and Sweet Potato Stew?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coffee-Spiced Chickpea and Sweet Potato Stew for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Coffee-Spiced Chickpea and Sweet Potato Stew vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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