Sweet Potato and Chickpea Stew

By AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe (vegetarian), ready in about 50 minutes, pairs sweet potato, chickpeas, 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

2 large sweet potato
1 can (400g) chickpeas
1 large onion
3 cloves garlic
2 tbsp tomato paste
1 tsp cumin
1 tsp coriander
500ml vegetable broth
2 tbsp olive oil
to taste salt

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Instructions

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.
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.
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.