Spiced Chickpea and Sweet Potato Stew
A warmly spiced chickpea and sweet potato stew that invites you to explore layers of comforting flavors and textures. This Mediterranean-inspired soup recipe (vegetarian, vegan option), ready in about 50 minutes, pairs olive oil, yellow onion, diced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 tbsp olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium (about 2 cups) sweet potatoes, peeled and cubed
- 1 can (15 oz) canned chickpeas, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 2 cups vegetable broth
- 1 tbsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/4 tsp cinnamon
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh cilantro, chopped
- 1/2 cup plain yogurt (optional)
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and sauté for 5 minutes until softened and translucent.
- Step 2: Stir in 3 minced garlic cloves, 1 tbsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, and 1/4 tsp cinnamon. Cook for 1 minute until fragrant.
- Step 3: Add 2 medium peeled and cubed sweet potatoes, 1 can (15 oz) drained and rinsed chickpeas, and 1 can (14.5 oz) diced tomatoes with their juice. Stir to combine.
- Step 4: Pour in 2 cups vegetable broth, then season with 1 tsp salt and 1/2 tsp black pepper. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes until sweet potatoes are tender.
- Step 5: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve hot with a dollop of 1/2 cup plain yogurt if desired for creaminess and cooling contrast.
Frequently asked questions
How long does Spiced 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 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 olive oil from drying out.
Can I substitute ingredients in 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 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 Spiced Chickpea and Sweet Potato Stew vegetarian?
Yes — this recipe is tagged vegetarian, vegan option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
