Warm-Spiced Chickpea and Sweet Potato Stew

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

A warming stew of tender chickpeas and sweet potatoes infused with warm spices. This Middle Eastern-inspired vegan recipe, ready in about 55 minutes, pairs olive oil, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 large, chopped yellow onion
• 3 minced garlic cloves
• 2 medium, peeled and diced into 1-inch cubes sweet potatoes
• 2 cups drained and rinsed canned chickpeas
• 1 can (14 oz) diced tomatoes
• 3 cups vegetable broth
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp cinnamon
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro
• for serving lemon wedges

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until shimmering. Add 1 large chopped yellow onion and sauté for 5 minutes until soft and translucent.
2. Step 2: Add 3 minced garlic cloves, 1 tbsp ground cumin, 1 tbsp ground coriander, 1 tsp smoked paprika, and 1/2 tsp cinnamon. Cook, stirring constantly, for 1 minute until fragrant.
3. Step 3: Stir in 2 medium diced sweet potatoes, 2 cups drained canned chickpeas, 1 can (14 oz) diced tomatoes with juices, and 3 cups vegetable broth. Season with 1 1/2 tsp salt and 1/2 tsp black pepper.
4. Step 4: Bring stew to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes until the sweet potatoes are tender and the stew thickens.
5. Step 5: Stir in 1/4 cup chopped fresh cilantro. Serve the stew hot with lemon wedges on the side to squeeze over for brightness.