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Chickpea Sweet Potato Stew

by Nensi Beram
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Chickpea Sweet Potato Stew

Easy one-pot recipe

This hearty filling stew is packed with healthy and wholesome ingredients: chickpeas, sweet potatoes, broccoli, and spices. It’s flavorful and warming, and can be ready in under an hour.

It makes an easy plant-based lunch or dinner recipe that’s also gluten-free and grain-free.

Leftovers can be kept in the refrigerator for 2 days. When reheating the stew, you’ll need to add some water or cashew cream and give it a good stir because the stew usually thickens in the fridge.

Meet the ingredients

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.
Chickpea-cashew-tomato paste
  • Cashews
  • Cooked chickpeas
  • Tomato puree
  • Water
Stew
  • Olive oil
  • Garlic
  • Spices – turmeric powder, cinnamon powder, cardamom powder, and smoked paprika powder
  • Sweet potatoes
  • Broccoli florets
  • Cooked chickpeas
  • Date syrup
  • Salt
  • Water

Chickpea Sweet Potato Stew

How to make it

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

Chickpea-cashew paste

  • Drain cashews well. Place them into a blender along with 200 g cooked chickpeas, 200 ml tomato puree, and  200 ml water. Blend briefly until smooth. Set aside.
  • You can use an immersion blender to achieve a smooth texture.

Stew

  • In a large pot, heat 1 tablespoon of olive oil over medium heat.
  • Sauté the garlic until it is fragrant, about 20 to 30 seconds.
  • Add the turmeric, cinnamon, cardamom, and smoked paprika powder, and 2-3 tablespoons of water; allow to heat together for about 15-20 seconds while stirring constantly.
  • Stir in 350 ml water, chickpea-cashew-tomato paste, sweet potatoes, broccoli florets,  200 g cooked chickpeas, and date syrup.
  • Bring to a simmer over medium heat, season with salt, then reduce heat slightly to low or medium-low, and gently simmer for 25-30 minutes or until the sweet potatoes are tender. Stir occasionally.
  • Check the seasonings and add more salt and spices if needed.
  • If the stew is too thick for your liking, feel free to add more water and season accordingly.

Serving suggestion

  • Serve in a bowl with rice.
  • Garnish with roasted chickpeas, chopped chives, and mint leaves.
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Chickpea Sweet Potato Stew Pinterest

Chickpea Sweet Potato Stew is:

  • Vegan (dairy-free)
  • Gluten-free
  • Soy-free
  • Grain-free
  • Rich and flavorful
  • Nutritious and filling
  • Easy to make
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Chickpea Sweet Potato Stew

Chickpea Sweet Potato Stew

Nensi Beram
Chickpea Sweet Potato Stew is packed with healthy and wholesome ingredients, it's flavorful and warming, and can be ready in under an hour.
Prep Time 20 mins
Cook Time 30 mins
Cuisine Gluten-free, Vegan
Servings 3
Calories 457 kcal

Ingredients
  

Cashew chickpea tomato paste

  • 60 g cashews
  • 200 g cooked chickpeas
  • 200 ml tomato puree
  • 200 ml water

Chickpea sweet potato stew

  • 1 tablespoon olive oil
  • 3-4 cloves garlic minced
  • 1 teaspoon turmeric powder
  • 1 teaspoon cinnamon powder
  • 1/3 teaspoon cardamom powder
  • 1/2 teaspoon smoked paprika powder
  • 300 g sweet potatoes cut into cubes
  • 200 g broccoli florets cut the broccoli florets into pieces that are all about the same size so they cook evenly
  • 200 g cooked chickpeas
  • 2-3 tablespoons date syrup
  • salt to taste
  • 350-400 ml water

Instructions
 

Cashew chickpea tomato paste

  • Drain cashews well. Place them into a blender along with 200 g cooked chickpeas, 200 ml tomato puree, and  200 ml water.
  • Blend briefly until smooth. Set aside.
    You can use an immersion blender to achieve a smooth texture.

Chickpea sweet potato stew

  • In a large pot, heat 1 tablespoon of olive oil over medium heat.
  • Sauté the garlic until it is fragrant, about 20 to 30 seconds. 
  • Add the turmeric, cinnamon, cardamom, and smoked paprika powder, and 2-3 tablespoons of water; allow to heat together for about 15-20 seconds while stirring constantly.
  • Stir in 350 ml water, chickpea-cashew-tomato paste, sweet potatoes, broccoli florets,  200 g cooked chickpeas, and date syrup.
  • Bring to a simmer over medium heat, season with salt, then reduce heat slightly to low or medium-low, and gently simmer for 25-30 minutes or until the sweet potatoes are tender. Stir occasionally.
  • Check the seasonings and add more salt and spices if needed.
  • If the stew is too thick for your liking, feel free to add more water and season accordingly.
Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

Nutrition facts

Nutrition Facts
Chickpea Sweet Potato Stew
Amount per Serving
Calories
457
% Daily Value*
Fat
 
17
g
26
%
Sodium
 
480
mg
21
%
Carbohydrates
 
68
g
23
%
Fiber
 
13
g
54
%
Sugar
 
19
g
21
%
Protein
 
15
g
30
%

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword chickpea curry recipe, chickpea stew, sweet potato chickpea one-pot

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