Half-Spiced Chickpea and Sweet Potato Stew
A hearty stew with sweet potatoes and chickpeas, seasoned with half the usual spices for a balanced flavor profile. This indian-inspired vegan (vegan) ready in about 45 minutes pairs large, peeled and diced sweet potatoes, (15 oz), drained and rinsed chickpeas, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 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 large, peeled and diced sweet potatoes
- 1 can (15 oz), drained and rinsed chickpeas
- 1/2 medium, diced onion
- 2 cloves, minced garlic
- 2 tbsp tomato paste
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/4 tsp turmeric
- 1 can (13.5 oz) coconut milk
Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add onion and garlic, sauté for 3 minutes until softened.
- Step 2: Stir in tomato paste, cumin, coriander, and turmeric. Cook for 1 minute until fragrant.
- Step 3: Add sweet potatoes, chickpeas, and 4 cups water. Bring to a boil, then reduce heat and simmer for 20 minutes until the sweet potatoes are tender.
- Step 4: Stir in coconut milk and simmer for 10 minutes until the stew thickens slightly.
- Step 5: Taste and adjust seasoning, then serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Spiced Chickpea and Sweet Potato Stew take to make?
Total time is about 45 minutes (15 min prep + 30 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 Half-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 Half-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 Half-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 Half-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.
What others are saying
- ★★★★★
This has become our go-to vegan dish. We make it weekly.
- ★★★★★
So much better than takeout. We'll never order indian delivery again.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
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