Cumin-Spiced Chickpea and Sweet Potato Stew
A fragrant, plant-powered stew with tender sweet potatoes, chickpeas, and warm cumin spices for a satisfying, nutrient-packed meal. This indian-inspired vegetarian (vegan-friendly) ready in about 35 minutes pairs medium, diced Onion, minced Garlic, Cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.
Ingredients
- 2 cans (15 oz each), drained and rinsed Chickpeas
- 2 medium, peeled and diced (1/2 inch) Sweet potatoes
- 1 medium, diced Onion
- 3 cloves, minced Garlic
- 1 tsp Cumin
- 1 tsp Coriander
- 2 cups Vegetable broth
- 1 can (14 oz) Diced tomatoes
- 2 cups Spinach
- 2 tbsp Olive oil
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 2 tbsp, chopped Fresh cilantro
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion and cook for 5 minutes until golden.
- Step 2: Stir in 3 minced garlic cloves, 1 tsp cumin, and 1 tsp coriander; cook for 1 minute until aromatic.
- Step 3: Add 2 diced medium sweet potatoes and 2 cups vegetable broth. Bring to a simmer, cover, and cook for 10 minutes until potatoes are tender.
- Step 4: Stir in 2 cans (15 oz each) chickpeas, 1 can (14 oz) diced tomatoes, and 2 cups chopped spinach. Simmer uncovered for 5 minutes until spinach wilts.
- Step 5: Season with 1/2 tsp salt, 1/4 tsp black pepper, and 2 tbsp chopped cilantro. Simmer for 2 minutes to meld flavors.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cumin-Spiced Chickpea and Sweet Potato Stew take to make?
Total time is about 35 minutes (15 min prep + 20 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 Cumin-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 medium, diced onion from drying out.
Can I substitute ingredients in Cumin-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 Cumin-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 Cumin-Spiced Chickpea and Sweet Potato Stew vegan-friendly?
Yes — this recipe is tagged vegan-friendly based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Absolutely wonderful.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
