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Vegan Chickpea Stew

Vegan Chickpea and Sweet Potato Stew

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.
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Recipes
Cuisine: Dinner
Keyword: chickpea stew, stew, Sweet potato stew, vegan, vegetable stew
Servings: 4
Calories: 143kcal
Author: Mandy Applegate

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
US Customary - Metric

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.

Nutrition

Calories: 143kcal | Carbohydrates: 26g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1715mg | Potassium: 527mg | Fiber: 4g | Sugar: 10g | Vitamin A: 11688IU | Vitamin C: 15mg | Calcium: 76mg | Iron: 2mg
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