Spiced Holiday Chickpea Stew with Kale and Sweet Potatoes

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A hearty, warming stew featuring earthy chickpeas, tender sweet potatoes, and kale in a spiced tomato broth perfect for holiday comfort. This Mediterranean-inspired holiday recipe (vegan), ready in about 50 minutes, pairs olive oil, yellow onion, carrots 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 tbsp olive oil
• 1 medium, diced yellow onion
• 2 medium, diced carrots
• 4, minced garlic cloves
• 2 medium, peeled and diced into 1-inch cubes sweet potatoes
• 14 oz (1 can) canned diced tomatoes
• 2 cups (about 1 can, drained and rinsed) cooked chickpeas
• 4 cups vegetable broth
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp cinnamon
• 1/4 tsp (optional) red pepper flakes
• 3 cups, stems removed and chopped kale leaves
• 1 1/2 tsp, divided salt
• 1/2 tsp black pepper
• 1 tbsp, fresh lemon juice
• 2 tbsp, chopped for garnish fresh parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and 2 diced carrots, sautéing for 5-6 minutes until softened and fragrant.
2. Step 2: Stir in 4 minced garlic cloves, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp cinnamon, and 1/4 tsp red pepper flakes (if using). Cook for 1 minute until spices bloom.
3. Step 3: Add 2 diced medium sweet potatoes, 14 oz canned diced tomatoes with juices, 2 cups cooked chickpeas, and 4 cups vegetable broth. Stir to combine and bring to a boil.
4. Step 4: Reduce heat to low, cover, and simmer for 20 minutes until sweet potatoes are tender.
5. Step 5: Add 3 cups chopped kale, 1 tsp salt, and 1/2 tsp black pepper. Stir and cook uncovered for 5 more minutes until kale wilts but remains vibrant.
6. Step 6: Remove from heat and stir in 1 tbsp fresh lemon juice for brightness.
7. Step 7: Ladle stew into bowls and garnish with 2 tbsp chopped fresh parsley before serving warm.