Hearty Chickpea and Sweet Potato Stew
A warming stew combining tender sweet potatoes and protein-rich chickpeas in a subtly spiced tomato broth. This mediterranean-inspired vegan (gluten free) ready in about 50 minutes pairs olive oil, medium, finely chopped yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 medium (about 500g), peeled and diced into 1-inch cubes sweet potato
- 1 can (15 oz), drained and rinsed canned chickpeas
- 2 tbsp olive oil
- 1 medium, finely chopped yellow onion
- 3 cloves, minced garlic cloves
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 can (14 oz) crushed tomatoes
- 3 cups vegetable broth
- 1/4 cup chopped, for garnish fresh cilantro
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 chopped yellow onion and sauté for 5 minutes until translucent and fragrant.
- Step 2: Add 3 minced garlic cloves, 1 tsp ground cumin, and 1 tsp smoked paprika; cook for 1 minute stirring constantly until spices bloom.
- Step 3: Stir in 2 diced medium sweet potatoes and 1 can (15 oz) drained chickpeas, coating them with the spices.
- Step 4: Pour in 1 can (14 oz) crushed tomatoes and 3 cups vegetable broth, then season with 1 tsp salt and 1/2 tsp black pepper.
- Step 5: Bring the stew to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes until sweet potatoes are tender and the stew thickens slightly.
- Step 6: Taste and adjust seasoning if needed. Garnish with 1/4 cup chopped fresh cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Hearty Chickpea and Sweet Potato Stew take to make?
Total time is about 50 minutes (15 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 Hearty 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 Hearty 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 Hearty 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 Hearty Chickpea and Sweet Potato Stew gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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