Sweet Potato and Chickpea Stew
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-inspired 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
What others are saying
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
