Sweet Potato and Chickpea Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty and comforting stew with tender sweet potatoes, protein-rich chickpeas, and a warming blend of spices that’s perfect for cold days. This indian (vegetarian) ready in about 50 minutes pairs large sweet potato, (400g) chickpeas, large onion 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.

Prep: 15 min Cook: 35 min Serves 4 Indian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 chopped large onion and sauté for 5 minutes until translucent. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
  2. Step 2: Stir in 2 tbsp tomato paste, 1 tsp cumin, and 1 tsp coriander. Cook for 2 minutes until the spices bloom. Add 2 large diced sweet potatoes and 400g chickpeas (drained and rinsed). Stir to coat.
  3. Step 3: Pour in 500ml vegetable broth. Bring to a boil, then reduce heat to low. Simmer for 25-30 minutes until the sweet potatoes are tender and the stew thickens. Season with salt to taste. Serve warm with flatbread or rice.

Frequently asked questions

How long does Sweet Potato and Chickpea 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 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 large sweet potato from drying out.

Can I substitute ingredients in 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 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 Sweet Potato and Chickpea Stew vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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