Warm-Spiced Chickpea and Sweet Potato Stew

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

A warming stew of tender chickpeas and sweet potatoes infused with warm spices. This middle eastern-inspired vegan 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.

Prep: 15 min Cook: 40 min Serves 4 Middle Eastern cuisine 320 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 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.

Frequently asked questions

How long does Warm-Spiced Chickpea and Sweet Potato Stew take to make?

Total time is about 55 minutes (15 min prep + 40 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 Warm-Spiced Chickpea and Sweet Potato 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 olive oil from drying out.

Can I substitute ingredients in Warm-Spiced Chickpea and Sweet Potato 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 Warm-Spiced Chickpea and Sweet Potato 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 Warm-Spiced Chickpea and Sweet Potato Stew vegan?

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

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