Tyler McFarland on February 5, 2024
Updated on February 5, 2024 Found a mistake? Let us know!
Vegan Chickpea Sweet Potato Stew Recipe
Try this hearty Vegan Chickpea Sweet Potato Stew for a healthy, low-sugar dinner that is gluten-free, dairy-free, and packed with high-fiber ingredients like chickpeas, sweet potatoes, and spinach.
Ingredients
Instructions
- In a large pot or Dutch oven, heat the coconut oil over medium heat until it begins to shimmer.
- Sauté the onion in the heated oil for about 4-5 minutes until it turns semi-translucent.
- Add garlic and ginger to the pot and cook for an additional 2-3 minutes until a fragrant aroma fills the air.
- Introduce sweet paprika, cumin, coriander, and cayenne to the mixture, cooking for an extra 2 minutes to enhance the flavors.
- Incorporate chickpeas, sweet potatoes, crushed tomatoes, and vegetable broth to the pot and bring it all to a satisfying boil.
- Reduce the heat to medium-low and let the concoction simmer for 15-20 minutes until the sweet potatoes become tender.
- Gently fold in the spinach, allowing it to gracefully wilt.
- The dish is ready to be served immediately, so plate it up with joy.
- Take pleasure in the delightful flavors of your creation!
Nutrition
| Sugar | 33 grams |
| Carbohydrates | 107 grams |
| Fiber | 14 grams |
| Protein | 14 grams |
| Fat | 56 grams |
| Calories | 1023 calories |
This Vegan Chickpea Sweet Potato Stew is a comforting and nutritious meal that is perfect for dinner or lunch.
It is dairy-free, gluten-free, and suitable for both vegans and vegetarians.
This easy-to-make recipe can be prepared in under an hour, making it a great option for busy weeknights.
Packed with healthy ingredients like sweet potatoes, chickpeas, and high-fiber vegetables, this stew is a low-sugar and high-fiber dish.
All you need is a Dutch oven or stove top to cook this delicious stew.
Get your peeler, strainer, wooden spoon, chef's knife, cutting board, measuring spoons, and sieve ready to bring this wholesome dish to life.
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I’m Tyler McFarland, the editor and main author here. When I first went vegan 13 years ago, convenience products like veggie burgers and soy milk were a lot harder to find. Now they’re everywhere!