Soups & Stews > Vegan Soups & Stews > Hearty Vegan Stews > Vegan Chickpea Stew Recipe

Spicy Vegan Chickpea and Sweet Potato Stew

This hearty vegan chickpea stew is packed with flavour and nutrients. Sweet potatoes add a touch of sweetness, while spices provide warmth and depth. It's a perfect meal for a cold day, easy to make, and easily customizable to your liking.

Prep Time
15 minutes
Cook Time
35 minutes
Servings
6
Ingredients
  • 2 cans (15oz each) or 3 cups cooked Chickpeas (canned or cooked)
  • 2 medium, peeled and diced Sweet Potatoes
  • 1 medium, chopped Onion
  • 4 cloves, minced Garlic
  • 1 can (28oz) Diced Tomatoes (canned)
  • 4 cups Vegetable Broth
  • 2 tablespoons Tomato Paste
  • 2 teaspoons Chili Powder
  • 1 teaspoon Cumin
  • 1/2 teaspoon Smoked Paprika
  • 1/4 teaspoon Cayenne Pepper (optional)
  • 2 tablespoons Olive Oil
  • to taste Salt and Pepper
  • optional Fresh Cilantro (for garnish)
  • optional Lime Wedges (for serving)

Sauté the Aromatics

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Add Spices and Tomato Paste

Stir in the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant. Add the tomato paste and cook for another minute, stirring to coat the vegetables.

Add Remaining Ingredients and Simmer

Add the diced sweet potatoes, diced tomatoes (with their juice), vegetable broth, and chickpeas to the pot. Season with salt and pepper to taste. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the sweet potatoes are tender.

Adjust and Serve

Taste and adjust seasoning as needed. If the stew is too thick, add a little more vegetable broth. Serve hot, garnished with fresh cilantro and lime wedges, if desired. Excellent served with crusty bread or rice.

Nutrition Facts Estimated per 100g of product

Please note: These are estimates only and may vary based on specific ingredients used.

  • Calories: Approximately 90-120 kcal
  • Protein: 4-6g
  • Carbohydrates: 15-20g
  • Fat: 2-4g
  • Fiber: 3-5g

Other Considerations for Nutrition

This stew is a good source of fiber, plant-based protein, and vitamins. To reduce sodium, use low-sodium vegetable broth. For a lower-fat option, omit the olive oil and sauté the vegetables in a bit of water or broth.

← Quick and Easy Vegan Ramen Broth Vegan Chickpea and Sweet Potato Stew →

FAQ

  • Can I use dried chickpeas instead of canned?

    Yes, you can use dried chickpeas. You'll need about 1 cup of dried chickpeas, soaked overnight and then cooked until tender before adding them to the stew.
  • Can I add other vegetables to this stew?

    Absolutely! Feel free to add other vegetables like bell peppers, spinach, kale, or zucchini. Add them along with the sweet potatoes for best results.
  • How long does this stew last in the refrigerator?

    This stew will keep in the refrigerator for up to 3-4 days in an airtight container.
  • Can I freeze this stew?

    Yes, this stew freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.