Chickpea Sweet Potato Stew

Chickpea Sweet Potato Stew

A delightful stew, rich and hearty
Prep Time 35 mins
Cook Time 1 hr
Course Main Course, Stew
Cuisine American


  • 2 tbsp Olive oil
  • 1 Large Onion Diced
  • 1 Large Red Pepper Diced
  • 6 Sweet Peppers Diced
  • 2 Celery stalks Finely diced
  • 3 Garlic cloves Crushed
  • 2 tsp Sweet paprika
  • 1 tsp Smoked paprika
  • 1/2 tsp Chili flakes
  • 1/2 tsp Dried oregano
  • 1 pinch Saffron threads
  • 14 oz San Marzano whole tomatoes canned
  • 1 lb Sweet potatoes Peeled and cut in chunks
  • 14 oz Carrots Peeled and cut in chunks
  • 15 oz Chickpeas Drained and rinsed
  • 1 bunch Rainbow swiss chard Stalks removed and chopped, leaves sliced
  • 2 Bay leaves
  • 1/4 tsp Thyme
  • 4 cups Vegetable broth


  • Heat oil in large stock pot over medium heat. Add the onion, red pepper, celery and garlic with a pinch of salt. Reduce heat to low and cook, stirring occasionally for about 15 minutes or until soft.
    Add paprikas, chili flakes, oregano and saffron and cook for one minute. Add the tomatoes, breaking them into smaller pieces with spoon, then cook on low temperature until thickened about 20 minutes.
    Add sweet potatoes and stir well to coat. Add the carrot, chickpeas, swiss chard stalks, bay leaves and thyme, then pour over the stock making sure everything is covered. Add more stock if needed, salt and pepper to taste.
    Simmer about one hour until potatoes are soft. Add the swiss chard leaves and cook for another 5 minutes.
    Adjust seasoning to taste.
    This recipe was adapted from the Smith and Daughters Vegan Eat cookbook.


San Marzano the best!
Saute the onions, peppers, celery and garlic
Add tomatoes and cook down
Coat potatoes
Add stock
 Thickens up as it cooks, You can add flour if needed, which I did because I used too much stock. Add swiss chard last few minutes of cooking.
Keyword chickpea, Stew, Sweet potato

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