This gluten-free and nutritious Vegan Chickpea and Sweet Potato Stew is mouth-watering good, packed with sweet potato, chickpeas, and carrots for a hearty and comforting meal during those cold winter months.
This one-pot stew recipe is easily made in under one hour and can be doubled if you’re serving a larger crowd or making extra to be stored for busy times ahead.
The sweet potato provides a natural sweetness to this stew that’s perfectly matched with the slightly smokey taste thanks to the use of smoked paprika. Serve this stew in a bowl with some fresh dinner rolls, bread, or biscuits on the side; or serve it over freshly steamed rice, quinoa, cauliflower rice, or couscous.
Ingredients for Vegan Chickpea Stew
This is a hearty vegetable stew that only requires a few pantry staple vegetables and some key spices.
For the vegetables, you’ll need sweet potato, red onion (white/yellow is fine you don’t have red), carrot, and garlic.
For the canned/bottled ingredients, you’ll need chickpeas, diced tomatoes, and vegetable stock.
And for the spices, you’ll need cumin, smoked paprika (regular is fine if you don’t have smoked), bay leaves, salt and pepper, and balsamic vinegar.
How to Make this Sweet Potato Chickpea Stew
Heat the olive oil in a large pan and add the sliced carrots. Cook for 2 minutes.
Add in the onion, garlic, salt and pepper. Cook until the onion is translucent.
Add the tomato, sweet potato, stock, paprika, bay leaves, and cumin. Bring it to a boil, and let simmer until the sweet potato is tender (about 25 minutes).
Add in the chickpeas and balsamic vinegar, and cook for a further 10 minutes.
Serve the stew and enjoy!
What to Serve with Sweet Potato Moroccan Stew
This vegan chickpea and sweet potato stew is delicious as is but you could also bulk up the meal by serving it with some fresh bread, dinner rolls, cornbread, cauliflower rice, Spanish rice, couscous, or savory biscuits to soak up any remaining stew juices in your bowl!
How to Store Vegan Sweet Potato Stew
This vegetarian chickpea stew will store well in the refrigerator for up to 5 days when placed in an airtight container, once completely cool.
You also have the option of freezing this vegan sweet potato stew for up to 3 months, either in an airtight container or a Ziploc bag. When ready to serve, first thaw your frozen stew in the refrigerator overnight and then reheat slowly on the stovetop till heated throughout.
If your vegetarian chickpea stew has thickened while in storage, simply add in some extra stock while reheating in a pot till the desired consistency is achieved.
Variations to Chickpea Vegetable Stew
- Make your vegan chickpea stew spicy by adding in some chili – mild chili or hot chili depending on the level of heat you enjoy. You could also use Ro-Tel diced tomatoes as an additional source of heat in this dish.
- Make this stew into a chickpea and sweet potato curry by adding in curry powder which will blend well with the ground cumin already called for in this recipe.
- Make your stew thicker in consistency by crushing the chickpeas a little – this releases the natural starch in the chickpeas which will thicken the stew mixture. Otherwise, mix 2 tablespoons of cornflour with 2 tablespoons of water and add this cornstarch slurry to the stew one minute before removing it from the stove.
Tips for Making Vegetarian Chickpea Stew
- One of the reasons I love this recipe so much is due to its versatility! You can easily add in additional favorite vegetables or swap out the veggies I’ve used for those you prefer. Lovely options for this stew also include spinach and corn.
- Canned chickpeas are great to use for convenience since you won’t need to soak them overnight prior to adding to the stew. With that said, you do have the option of using cooked chickpeas for this stew as well.
- This stew is a great meal to prep ahead of time since it stores so well in the refrigerator and freezer. Once reheated, simply serve as is or over some freshly steamed rice, cauliflower rice, couscous or quinoa.
Other Hearty Vegan Dinner Ideas:
- Mushroom Lentil Stew
- Creamy Mushroom Stroganoff
- Lentil Meatloaf
- White Bean Skillet with Kale
- Vegan Mixed Bean Chili
- 1 red onion, chopped
- 3 garlic cloves, crushed
- 1 tsp ground cumin
- 2 tsp smoked paprika
- 4 cups vegetable stock
- 1 can diced tomato
- 1 large sweet potato, chopped
- 1 large carrot, sliced
- 2 cans chickpeas (or 3 cups of cooked chickpeas)
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- 2 bay leaves
- 1 tsp salt
- 1/2 tsp ground black pepper
- Heat the olive oil in a large pan and add the sliced carrots. Cook for 2 minutes.
- Add in the onion, garlic, salt and pepper. Cook until the onion is translucent.
- Add the tomato, sweet potato, stock, paprika, bay leaves, and cumin. Bring it to a boil, and let simmer until the sweet potato is tender (about 25 minutes).
- Add in the chickpeas and balsamic vinegar, and cook for a further 10 minutes.
- Serve the stew with fresh parsley sprinkled on top.
For a thicker stew, mix 2 tbsp of cornflour with 2 tbsp water and add it to the stew a minute or two before removing it from the stove.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 255Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 1283mgCarbohydrates: 42gFiber: 9gSugar: 12gProtein: 10g
Nutrition information should be considered as an estimation only.