Turmeric-Spiced Sweet Potato and Chickpea Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A warmly spiced, plant-based stew with velvety sweet potatoes and protein-packed chickpeas. This indian-inspired vegetarian (gluten-free) ready in about 50 minutes pairs medium sweet potatoes, (15 oz) chickpeas, (13.5 oz) coconut milk 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.

★ 4.3 (10 ratings) Prep: 15 min Cook: 35 min Serves 4 Indian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Dice 2 medium sweet potatoes (peeled, 1/2-inch cubes) and finely chop 1 small onion. Mince 2 garlic cloves. Heat a pot over medium heat, adding 1 tbsp olive oil, then sauté onion until golden (5 minutes), followed by garlic and 1 tsp turmeric, cooking for 1 minute until aromatic.
  2. Step 2: Stir in sweet potatoes, 1/2 tsp cumin, and 2 cups vegetable broth. Bring to a simmer, cover, and cook for 15 minutes until potatoes are tender.
  3. Step 3: Add 1 can (15 oz) rinsed chickpeas and 1 can (13.5 oz) coconut milk. Simmer uncovered for 10 minutes until flavors meld and stew thickens slightly, stirring occasionally.

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Frequently asked questions

How long does Turmeric-Spiced 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 Turmeric-Spiced 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 medium sweet potatoes from drying out.

Can I substitute ingredients in Turmeric-Spiced 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 Turmeric-Spiced 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 Turmeric-Spiced Sweet Potato and Chickpea Stew gluten-free?

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

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