Smoked Paprika Chickpea & Sweet Potato Stew
A hearty, smoky-sweet stew with tender chickpeas, roasted sweet potatoes, and aromatic spices. This mediterranean-inspired vegetarian ready in about 60 minutes pairs medium (1 lb total) sweet potatoes, (15 oz, drained and rinsed) chickpeas, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, 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 (1 lb total) sweet potatoes
- 1 can (15 oz, drained and rinsed) chickpeas
- 1 1/2 tsp smoked paprika
- 1 can (14 oz) canned diced tomatoes
- 2 cups chicken or vegetable stock
- 1 cup diced onions
- 3 cloves minced garlic
- 2 tbsp olive oil
- 1/2 tsp cumin
- 3 tbsp chopped fresh cilantro
- 1 tbsp lemon juice
- 1/2 tsp salt
Instructions
- Step 1: Preheat oven to 400°F. Toss peeled and cubed sweet potatoes (1-inch cubes) with 1 tbsp olive oil, 1/4 tsp salt, and 1/2 tsp smoked paprika. Spread on a baking sheet and roast for 25 minutes until fork-tender and slightly caramelized.
- Step 2: Heat remaining 1 tbsp olive oil in a large pot over medium heat. Add diced onions and cook for 5 minutes until soft and translucent.
- Step 3: Stir in minced garlic, 1 1/2 tsp smoked paprika, and 1/2 tsp cumin, cooking for 1 minute until fragrant.
- Step 4: Add diced tomatoes (with juice), roasted sweet potatoes, drained chickpeas, and 2 cups stock. Bring to a gentle simmer and cook for 15 minutes to meld flavors.
- Step 5: Stir in 1 tbsp lemon juice and 3 tbsp chopped cilantro. Season with additional salt to taste, then simmer for 5 more minutes.
- Step 6: Remove from heat and let sit for 5 minutes before serving to allow flavors to deepen.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoked Paprika Chickpea & Sweet Potato Stew take to make?
Total time is about 60 minutes (20 min prep + 40 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 Smoked Paprika Chickpea & 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 smoked paprika from drying out.
Can I substitute ingredients in Smoked Paprika Chickpea & 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 Smoked Paprika Chickpea & Sweet Potato Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.
What goes well with Smoked Paprika Chickpea & Sweet Potato Stew?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This has become our go-to vegetarian dish. We make it weekly.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
