Vegan Sweet Potato and Chickpea Stew
A hearty and comforting vegan sweet potato and chickpea stew, simmered with spices and vegetables for a rich and satisfying one-pot meal.
15 min
Prep
60 min
Cook
4
Serves
320
Calories
Macros · per serving
8g protein
59g carbs
7g fat
Ingredients
For 4 servings
- 4 sweet potato
- 2 15 oz can canned chickpeas
- 2 tablespoon olive oil
- 1 onion
- 4 clove garlic
- 2 carrot
- 2 celery stalk
- 1 14 oz can diced tomatoes
- 4 cup vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- salt — to taste
- black pepper — to taste
- 1 bay leaf
- 1/4 cup fresh parsley
Instructions
- 1
Peel and dice the sweet potatoes into 1-inch cubes.
- 2
Drain and rinse the canned chickpeas under cold water.
- 3
Heat olive oil in a large pot over medium heat.
- 4
Chop the onion, mince the garlic, and add them to the pot, sautéing for 5 minutes until the onion is translucent.
- 5
Dice the carrots and celery, add them to the pot, and cook for another 5 minutes.
- 6
Stir in the ground cumin, ground coriander, and smoked paprika, cooking for 1 minute until fragrant.
- 7
Add the diced tomatoes, vegetable broth, sweet potatoes, and chickpeas to the pot.
- 8
Season with salt and black pepper, add the bay leaf, and bring the stew to a boil.
- 9
Reduce the heat to low, cover the pot, and let it simmer for 45 minutes until the sweet potatoes are tender.
- 10
Remove the bay leaf and garnish with freshly chopped parsley before serving.
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