A thick and hearty vegetarian sweet potato chickpea stew made with creamy coconut milk. Serve with quinoa or brown rice for a cozy fall or winter meal!
I originally shared this sweet potato chickpea stew back in 2016, and it quickly became a reader (and family and friends!) favorite. Both my mom and sister still have this on their weekly meal rotations, and I make it frequently, too.
So, I figured it was time to give this post a bit of a facelift with some new photos and updated text!
Soups and stews are some of my favorite dishes to make during the fall and winter. I love to cook a big batch of soup, stew, or chili in my big (5.5 quart) Xtrema ceramic pot and enjoy it for a couple of days. Then, I’ll freeze the extra in mason jars because soup and stew freeze beautifully.
Later on, I’ll let a jar of soup defrost in the fridge overnight before heating it up for lunch or dinner the next day. It’s like the homemade version of a frozen entree!
I originally created this recipe because I wanted a thick, hearty winter stew with simple ingredients, very little prep time, and no special tools like an immersion blender or food processor so there’d be fewer dishes to wash. I dislike washing dishes almost as much as I love cooking, so I’m all for simple one-pot soups and stews.
This is THE easiest stew, and you can throw everything in the pot and have it simmering away in less than 20 minutes. From start to finish, it can be ready in under an hour.
This hearty vegetarian stew is packed with chickpeas, tender chunks of sweet potatoes, and tomatoes, with spinach for some extra nutritional goodness. Coconut milk makes it extra creamy, and adds a little bit of healthy fat, too.
For spices, I just used curry powder, cayenne pepper, and chili powder, keeping it as simple as possible. I made this sweet potato chickpea stew all of the time in college, and I actually kept all of those spices in my dorm room!
Stores like Whole Foods sell spices in their bulk bins, so you can also purchase as little as you need for a recipe if you’re wanting to try a particular spice without buying an entire bottle.
You can eat the sweet potato chickpea stew with quinoa or rice, or serve it with a batch of your favorite naan since it’s almost curry-like. And top with sour cream or plain Greek yogurt if you want to make it extra delicious. Hope you love this one as much as I do!
If you try out this sweet potato chickpea stew, feel free to let me know in a comment or take a picture and tag me @livbane on Instagram. I’d love to see!
Things I Used: 5.5 Quart Xtrema Ceramic Pot
Sweet Potato Chickpea Stew
- 1 teaspoon cooking oil
- 1 medium or large onion
- 4 cloves garlic (can sub 1 tsp. garlic powder)
- 2 cans (15 oz. each) diced tomatoes
- 2 teaspoons curry powder
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper (optional for some heat)
- 1/2 teaspoon salt
- 2 cans (15 oz. each) chickpeas or garbanzo beans, drained and rinsed
- 1 large sweet potato, cubed
- 1 can light coconut milk* or half a can of full-fat coconut milk diluted with half a can of water
- 2 cups spinach, tightly packed
- Optional: 1 cup quinoa or brown rice, cooked according to package directions
- Optional: sour cream for topping
- In a medium or large pot, sauté onion and garlic in cooking oil for 4-5 minutes over medium heat.
- Once onion is soft and translucent, add diced tomatoes and spices: curry powder, chili powder, cayenne pepper, and salt. Then, add chickpeas, sweet potato cubes, and coconut milk.
- Cover pot and turn heat to high to bring liquid to a boil. Then, reduce heat to medium-low and lightly simmer uncovered for 35-40 minutes, or until sweet potatoes are soft.
- While stew is cooking, prepare quinoa or rice, if using.
- When sweet potatoes are soft, run a potato masher through the stew and mash just a bit to thicken it up. Add chopped spinach and wait a few minutes for spinach to wilt. Top with sour cream, if desired, and enjoy!
A Healthy Liv original recipe
Originally published in January 2016. Photos and text updated in October 2018.