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98% would make again

Chickpea Sweet Potato Stew

Tasty Team

Under 30 minutes

Under 30 minutes


for 4 servings

  • 2 tablespoons refined coconut oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1 tablespoon sweet paprika
  • ½ teaspoon cumin
  • ¼ teaspoon dried coriander
  • ⅛ teaspoon cayenne
  • 15 oz chickpeas (425 g), 1 can, drained and rinsed
  • 2 cups sweet potato (400 g), peeled and diced
  • 15 oz fire roasted crushed tomato (425 g), 1 can
  • 3 cups vegetable broth (720 mL)
  • 5 oz fresh spinach (140 g)

Nutrition Info

    Calories 976
    Fat 56g
    Carbs 98g
    Fiber 15g
    Sugar 29g
    Protein 14g

Estimated values based on one serving size.


  1. In large pot or Dutch oven, heat the coconut oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 4-5 minutes, or until the onion is semi-translucent.
  2. Add the garlic and ginger, and cook for 2-3 more minutes, until fragrant. Then add the sweet paprika, cumin, coriander, and cayenne and cook for 2 more minutes, until fragrant.
  3. Add the chickpeas, sweet potatoes, crushed tomatoes, and vegetable broth, and bring to a boil. Reduce the heat to medium-low and simmer for 15-20 minutes, or until the sweet potatoes are tender.
  4. Add the spinach and stir until wilted.
  5. Serve immediately.
  6. Enjoy!

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