Vegetarian and vegan

Vegan Chickpea and Sweet Potato Stew

Vegan Chickpea and Sweet Potato Stew

This hearty and warming stew is the perfect comfort food for a cold winter day. It's packed full of plant-based protein from the chickpeas and sweet potatoes, and the combination of spices gives it a deliciously rich and flavorful taste.

A personal story

I first discovered this recipe when I was looking for new ways to incorporate more plant-based meals into my diet. As someone who loves meat and dairy, I was initially skeptical about whether a vegan stew would be satisfying enough for me. But after just one bite, I was completely hooked. The combination of sweet and savory flavors, along with the hearty texture, made this dish an instant favorite. Now, it's a regular part of my meal rotation, and I love sharing it with friends and family.


  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 2 large sweet potatoes, peeled and diced
  • 2 cups vegetable broth
  • 2 cans chickpeas, drained and rinsed
  • 1 can diced tomatoes
  • Salt and pepper, to taste
  • Fresh parsley, chopped, for garnish

Cooking Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 5-7 minutes, until the onion is soft and translucent.
  2. Add the ginger, cinnamon, cumin, smoked paprika, coriander, turmeric, and cayenne pepper to the pot and stir well to combine. Cook for 1-2 minutes, until the spices are fragrant.
  3. Add the sweet potatoes to the pot and stir to coat in the spice mixture. Cook for 2-3 minutes, stirring occasionally.
  4. Pour the vegetable broth into the pot and stir well. Bring to a boil, then reduce heat to low and cover. Simmer for 15-20 minutes, until the sweet potatoes are tender.
  5. Add the chickpeas and diced tomatoes to the pot and stir well. Cook for an additional 5-7 minutes, until the chickpeas are heated through.
  6. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Serving Suggestions

This vegan chickpea and sweet potato stew is perfect for a cozy night in, or as a hearty lunch to take to work. It's a great option for meal prep, as it keeps well in the fridge or freezer. Serve with crusty bread or a side salad for a complete meal.

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