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!
Course: Main Course
Cuisine: American, Indian
Keyword: chickpeas, soup, stew
1medium or large onion
4clovesgarlic (can sub 1 tsp. garlic powder)
2cans (15 oz. each) diced tomatoes,with juices
1/2teaspooncayenne pepper(optional for some heat)
2cans (15 oz. each) chickpeas or garbanzo beans, drained and rinsed
1large sweet potato,cubed
1can light coconut milk*or half a can of full-fat coconut milk diluted with half a can of water
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!
Different types of quinoa vary, but white quinoa takes approximately 30 minutes to cook.