Miso-Glazed Sweet Potato and Chickpea Stew

By AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

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 drafted and published.

A hearty, umami-rich stew with roasted sweet potatoes and chickpeas simmered in a savory miso broth. This Japanese-inspired one-pot recipe (vegan, gluten-free), ready in about 45 minutes, pairs sweet potatoes, chickpeas, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 15 min Cook: 30 min Serves 4 Japanese-inspired cuisine 340 cal/serving

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Ingredients

2 medium, peeled and diced into 1/2-inch cubes sweet potatoes
1 can (15 ounces), drained and rinsed chickpeas
3 cups vegetable broth
2 tablespoons white miso paste
1 teaspoon dashi powder
1 tablespoon soy sauce
1 teaspoon sesame oil
2, thinly sliced green onions

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Instructions

Step 1: Heat 1 teaspoon sesame oil in a large pot over medium heat. Add 2 diced medium sweet potatoes and cook for 5 minutes until slightly softened.
Step 2: Stir in 1 can drained chickpeas, 3 cups vegetable broth, 2 tablespoons white miso paste, 1 teaspoon dashi powder, and 1 tablespoon soy sauce. Bring to a gentle simmer.
Step 3: Cover and cook for 25 minutes until sweet potatoes are fork-tender. Stir in 2 thinly sliced green onions and serve warm.