Spiced Chickpea and Sweet Potato Stew

Spiced Chickpea and Sweet Potato Stew

This Spiced Chickpea and Sweet Potato Stew is loaded with some of my favorite cozy spices to use this time of year. The coriander, cumin, turmeric, paprika combo will warm you up from the inside out! The bites of sweet dates and salty olives combined with the spicy broth is to die for! BONUS — it’s loaded with immune-boosting foods to keep those nasty winter bugs at bay.

Lentils and chickpeas are my favorite legumes to use as plant-based options for dinners and lunches. While I love eating local, grass-fed, pasture-raised, etc… meats a few times a week, I try to make the majority of my meals plant-based for simplicity, affordability, and variety. The moment I tested out this chickpea stew, I knew it was going to be a weekly staple.

It’s super easy to throw together — simply sauté some onions and garlic, add your spices and chickpeas, mash them up a little to thicken the stew, then add the rest of the ingredients and simmer until done, voila!

I make a ton of stews this time of year because they keep well in the fridge or can be frozen for an easy meal. Make a double batch and freeze half, you won’t regret it!

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Whats the difference between a soup and a stew?

Soups have much more liquid, whereas stews are meats, legumes, and/or veggies that are simmered with enough broth to cover/cook until everything is tender and the broth is reduced and turned ‘saucy’. Yum!

How do you make a vegetarian stew?

Swap the beef, poultry or pork with some good old reliable legumes! Sauté your aromatics and spices/flavors, add the protein and liquid and simmer until everything is tender and liquid has reduced.

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Spiced Chickpea and Sweet Potato Stew

Serves 4

Ingredients:
3 tbsp olive oil
1 onion, thinly sliced
3 cloves garlic, smashed
1 tsp salt
1 tbsp ground coriander
1 tbsp ground cumin
1 teaspoon paprika
½ tsp turmeric
¼ tsp red chili flakes (optional)
2 (15 oz) cans chickpeas, rinsed and drained
1 medium sweet potato, cut into ½-inch cubes (about 1 heaping cup)
2 cups water
1 cup packed chopped kale
½ cup chopped pitted green olives
¼ cup chopped dates (or dried apricots or golden raisins)
Chopped cilantro, for garnish
Chopped toasted almonds, for garnish

Instructions:
In a large pot, warm the oil over medium heat.  Add the onion, garlic and salt and cook until softened, about 5 minutes. Add the coriander, cumin, paprika, turmeric and red chili flakes (if using) and cook for 30 seconds, stirring constantly, to toast the spices.

Stir in the chickpeas, then use a fork to mash about ⅓ of them up. Stir in the sweet potato and water and simmer, covered, for 10 minutes. Stir in the greens, olives, and dates and simmer, uncovered, for 5 more minutes.

Serve with rice or quinoa and garnish with cilantro and almonds. This is also delicious with a dollop of plain yogurt!

Tips and Tricks for the perfect Spiced Chickpea and Sweet Potato Stew

  1. Make sure to mash 1/3 - 1/2 of the chickpea to help release their starches and thicken the stew (thanks Alison Roman for the tip!).

  2. Some canned chickpeas are way creamier while others can be a bit mealy and dry. You definitely want CREAMY to thicken up the stew. I love the 365 brand from Whole Foods. If you cook your chickpeas at home (this yields the best chickpeas by far), then use 4 cups cooked chickpeas!

  3. Toasting the spices enhances their flavor, so don’t skip that step! But be careful not to burn them — stir it constantly and make sure there is still some oil in the pot. If not, add a glug.

  4. You still want the final product to have some liquid/sauce but not so much that it’s like a soup. Keep reducing the liquid (or add some) until it seems right.

  5. Make sure you taste and add salt/spices/maybe some lemon juice until you like it!