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Hearty Sweet Potato Chickpea Stew

  • 1 teaspoon olive 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 2/3 cups lite coconut milk. Alternative: 1 cup of full-fat coconut milk diluted with 1 cup of Almond milk
  • 2 cups spinach, tightly packed

Optional: 1 cup quinoa or brown rice, cooked according to package directions Optional: sour cream for topping

  1. In a medium or large pot, sauté onion and garlic in cooking oil for 4-5 minutes over medium heat.
  2. 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.
  3. 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.
  4. While stew is cooking, prepare quinoa or rice, if using.
  5. 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!