What Was Best: Spiced Chickpea & Sweet Potato Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A hearty, aromatic stew featuring tender sweet potatoes and chickpeas in a warm, spiced tomato broth—this was the best meal you've made all week. This indian-inspired vegetarian ready in about 45 minutes pairs sweet potatoes, chickpeas, diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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 cups sweet potatoes
• 1 can (15 oz) chickpeas
• 1 can (14 oz) diced tomatoes
• 1/2 cup onion
• 2 garlic cloves
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 2 cups chicken broth
• 1/2 cup coconut milk
• 1 tbsp olive oil
• 2 tbsp fresh cilantro

Instructions

1. Step 1: Dice 2 cups sweet potatoes into 1/2-inch cubes. Heat 1 tbsp olive oil in a large pot over medium heat, then add 1/2 cup diced onion and cook for 5 minutes until translucent.
2. Step 2: Stir in 2 minced garlic cloves, 1 tsp ground cumin, and 1/2 tsp ground coriander, cooking for 1 minute until fragrant.
3. Step 3: Add 2 cups diced sweet potatoes, 1 can (15 oz) chickpeas (rinsed and drained), 1 can (14 oz) diced tomatoes, and 2 cups chicken broth. Bring to a simmer, then cover and cook for 20 minutes until potatoes are tender.
4. Step 4: Stir in 1/2 cup coconut milk and 2 tbsp fresh cilantro. Simmer uncovered for 5 more minutes until flavors meld. Adjust salt and pepper to taste.