Miso-Glazed Sweet Potato and Chickpea Stew
A hearty, umami-rich stew with roasted sweet potatoes and chickpeas simmered in a savory miso broth. This japanese-inspired one pot (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.
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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Miso-Glazed Sweet Potato and Chickpea 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 Miso-Glazed Sweet Potato and Chickpea 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 sweet potatoes from drying out.
Can I substitute ingredients in Miso-Glazed Sweet Potato and Chickpea 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 Miso-Glazed Sweet Potato and Chickpea 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 Miso-Glazed Sweet Potato and Chickpea Stew vegan?
Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Authentic Japanese comfort food in one pot. The chickpeas held up perfectly and the glaze was just right—savory with a hint of sweetness.
- ★★★★★
As a Japanese chef, I appreciate the balance here. The miso glaze elevates simple ingredients—perfect for cold nights.
- ★★★★★
My family loved this! The miso glaze transformed the sweet potatoes into something magical. Made it for dinner and everyone asked for seconds.
