Easy Chickpea and Sweet Potato Stew Recipe
Add Preferred SourceWeeknight dinners stressing you out? This Chickpea and Sweet Potato Stew is your new best friend. Simple, budget-friendly, and ready in under an hour, it’s a one-pot wonder bursting with flavor. Creamy sweet potatoes and savory chickpeas simmer in a warm, inviting blend of spices, creating a comforting and delicious stew. Ready to experience a taste sensation that warms you from the inside out? Let’s unlock the secrets to this easy recipe!
Why You’ll Love This Easy Chickpea and Sweet Potato Stew Recipe
- Weeknight Warrior: Short on time? This stew is ready in under an hour, making it a perfect weeknight dinner solution.
- One-Pot Wonder: Simplify your cleanup! This recipe uses just one pot, minimizing dishes and maximizing relaxation time.
- Budget-Friendly: Save some cash! Chickpeas are an affordable protein source, and this recipe stretches your grocery dollars further.
- Flavor Explosion: Don’t be fooled by the simple ingredients. This stew packs a flavor punch with a symphony of warm spices.
- Creamy & Savory: The combination of sweet potatoes and chickpeas creates a delightful textural contrast – creamy and savory in every bite.
- Healthy & Hearty: This stew is packed with protein and vitamins, making it a satisfying and nourishing meal.
- Easily Customizable: Don’t like a certain spice? No problem! This recipe is easily adaptable to your taste preferences.
- Leftover Magic: This stew tastes even better the next day! Enjoy delicious lunches prepped and ready to go.
Ingredients You’ll Need
Ingredients You’ll Need
How to Make Easy Chickpea and Sweet Potato Stew with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Sauté the Base
Heat olive oil in a large pot or Dutch oven. Sauté the chopped carrots for 2 minutes, letting them soften slightly.
Flavor Builders
Add the chopped onion, crushed garlic, salt, and pepper. Cook until the onion is translucent, about 5 minutes.
Bring it Together
Add the diced tomatoes, chopped sweet potato, vegetable stock, smoked paprika, bay leaves, and cumin. Bring the mixture to a boil, then reduce heat and simmer for 25 minutes, or until the sweet potato is tender. If your sweet potato chunks are large, they may take a few extra minutes to cook through.
Chickpea Power
Add the drained and rinsed chickpeas and balsamic vinegar. Simmer for an additional 10 minutes, allowing the flavors to meld.
Serve and Savor
Remove the bay leaves before serving. Garnish your delicious stew with a sprinkle of fresh parsley for a pop of color and freshness.
Recipe Notes and Expert Tips
- Love a little heat? Add a pinch of red pepper flakes with the cumin and paprika for a subtle kick.
- Feeling adventurous? Swap the smoked paprika for a teaspoon of curry powder for a unique twist.
- Don’t have carrots? No problem! Substitute with chopped zucchini or bell peppers for a vibrant twist.
- Feeling leafy green love? Toss in a handful of chopped kale or spinach a few minutes before serving for an extra dose of vitamins.
- Leftover Magic: This stew tastes even better the next day! Make a double batch for easy lunches throughout the week.
- Creamy Dream: For a richer texture, mash half of the cooked sweet potato cubes before adding the chickpeas. This creates a creamy base without dairy!
- Chop Matters: Dicing your onion saves time and ensures even cooking throughout the stew.
- Sweet Potato Size: Opt for medium-sized sweet potato chunks for even cooking. Larger pieces may take a few extra minutes to soften.
- Freshness Matters: While pre-chopped veggies are convenient, using fresh ingredients adds an extra layer of flavor and vibrancy to your stew.
How to Store Easy Chickpea and Sweet Potato Stew
This Easy Chickpea and Sweet Potato Stew is so delicious, you might just find yourself making a double batch!
- Cool It Down: Let your leftover stew cool completely before storing. This helps prevent bacteria growth and ensures food safety.
- Container Choice: Transfer the cooled stew to an airtight container. Glass containers are ideal as they prevent staining and won’t absorb any flavors.
- Fridge or Freeze? Enjoy your leftovers within 3-4 days in the refrigerator for optimal taste and texture. For longer storage, the freezer is your friend! Freeze portions of the stew in airtight containers for up to 3 months.
Ready to Reheat and Savor?
Gently Does It: Transfer the stew to a pot and heat it over medium-low heat, stirring occasionally, until warmed through. Avoid boiling, as this can break down the chickpeas and vegetables.
What to Serve With Easy Chickpea and Sweet Potato Stew
Cut yourself a slice of crusty bread or Naan bread, because you’ll want to dip it in and not waste a drop of this delicious stew!
If you’d like an extra kick of protein, then serve it on a base of brown rice or on a bed of quinoa.
For something lighter, serve it with a fresh green salad with a vinaigrette. or simply squeezxe a fresh lemon over it to balance out the stew’s richness.
More Easy Vegan Recipes for You to Try at Home
- Mushroom Lentil Stew
- Creamy Mushroom Stroganoff
- Lentil Meatloaf
- White Bean Skillet with Kale
- Vegan Mixed Bean Chili
Ingredients
- 1 tablespoon olive oil
- 1 large carrot sliced
- 1 red onion chopped
- 3 garlic cloves crushed
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 can diced tomato
- 1 large sweet potato chopped
- 4 cups vegetable stock
- 2 teaspoons smoked paprika
- 2 bay leaves
- 1 teaspoon ground cumin
- 2 cans chickpeas or 3 cups of cooked chickpeas
- 2 tablespoons balsamic vinegar
Instructions
- Heat the olive oil in a large pan and add the sliced carrots. Cook for two minutes.1 tablespoon olive oil, 1 large carrot
- Add in the onion, garlic, salt and pepper. Cook until the onion is translucent.1 red onion, 3 garlic cloves, 1 teaspoon salt, ½ teaspoon ground black pepper
- Add the tomato, sweet potato, stock/broth, paprika, bay leaves, and cumin. Bring it to a boil, and let simmer until the sweet potato is tender approximately 25 minutes.1 can diced tomato, 1 large sweet potato, 2 teaspoons smoked paprika, 2 bay leaves, 1 teaspoon ground cumin, 4 cups vegetable stock
- Add in the chickpeas and balsamic vinegar, and cook for a further 10 minutes.2 cans chickpeas, 2 tablespoons balsamic vinegar
- Serve the stew with fresh parsley sprinkled on top.
Notes
- Love a little heat? Add a pinch of red pepper flakes with the cumin and paprika for a subtle kick.
- Feeling adventurous? Swap the smoked paprika for a teaspoon of curry powder for a unique twist.
- Don’t have carrots? No problem! Substitute with chopped zucchini or bell peppers for a vibrant twist.
- Feeling leafy green love? Toss in a handful of chopped kale or spinach a few minutes before serving for an extra dose of vitamins.
- Leftover Magic: This stew tastes even better the next day! Make a double batch for easy lunches throughout the week.
- Creamy Dream: For a richer texture, mash half of the cooked sweet potato cubes before adding the chickpeas. This creates a creamy base without dairy!
- Chop Matters: Dicing your onion saves time and ensures even cooking throughout the stew.
- Sweet Potato Size: Opt for medium-sized sweet potato chunks for even cooking. Larger pieces may take a few extra minutes to soften.
- Freshness Matters: While pre-chopped veggies are convenient, using fresh ingredients adds an extra layer of flavor and vibrancy to your stew.
