This sweet potato and chickpea stew is packed with simple nutritious ingredients and loaded with warming spices. It's easy to make and naturally vegan and gluten-free. Serve on its own or with a dollop of rice.
Why I love this recipe
This vegetarian sweet potato and chickpea stew is the perfect cozy comfort food. It's a flavor-packed meal that hits the spot on those chilly nights.
This nutrient packed curry dish is filled with vitamins, minerals and fiber. The sweet potatoes are loaded with immune-boosting vitamins A, B and C. Chickpeas are filled with iron, protein and calcium and the curry powder adds potent anti-inflammatory properties to this quick and easy soup recipe.
- Sweet potatoes add structure, heartiness and a subtle sweet balance to the soup. You can substitute butternut squash in its place for less sweetness.
- Chickpeas give a boost of plant-based protein.
- Curry powder has potent anti-inflammatory properties and adds a warming depth to the flavors.
- Coconut milk gives the soup a nice creaminess. You can swap for coconut cream if you like it more creamy.
- Green peas are rich in protein and fiber which help support blood sugar.
- Grape tomatoes add a nice texture and pop of color.
- Onions or shallots work perfectly to build on flavor.
- Filtered water works great because there are many other flavors already building in the soup. Go ahead and swap for a healthful broth if you have some on hand.
- Lemon juice will brighten the soup. Make sure to add it to the end just before serving.
See recipe card for all ingredients and quantities.
In a large pot over medium high heat, splash in the olive oil and add the onions. Cook, stirring until the onions have softened, about 3-5 minutes.
Sprinkle in the curry powder and stir until fragrant, about 30 seconds. Careful not to burn.
Add the sweet potatoes, chickpeas, water or broth and sea salt. Bring soup to a slow simmer and allow the flavors to blend and the sweet potatoes to soften, stirring occasionally. About 20 minutes.
Pour in the coconut milk, peas and tomatoes. Continue to cook until soup is heated through, about 5 minutes.
Add a splash of lemon juice and garnish with a sprinkle of fresh cilantro.
Pump up the spices by adding a ¼ teaspoon of cayenne pepper with the curry powder. You can also add crushed red chili flakes or fresh chili or jalapeño slices to the finished dish.
Adding less filtered water (about 1 cup less) will leave you with a stew consistency. You can also cook the sweet potatoes longer so that they will break down and melt into the stew (about 10 minutes longer).
Toss in a handful or two of baby spinach, chopped kale or Swiss chard. Add this at the very end of cooking so they wilt but don't completely break down.
The soup can be stored in an airtight container, preferably glass, in the fridge for up to 4 days. It will also freeze well for up to 3 months.Print