This chickpea stew is an easy one-pot recipe with plenty of flavors and made with simple ingredients.
It's perfect as a tasty and easy everyday dinner or as a make-ahead meal, as the chickpeas become even more flavourful the day after.
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What to expect
This dish is very similar to a curry, made with spices, sweet potatoes, and canned tomatoes.
The stew is packed with flavor and nutrition, and the recipe is very easy to make, in one pot, then baked in the oven.
You can serve this with any grains of your choice, pasta, bread, or with our cauliflower rice as a lighter option.
It's also delicious with a spoonful of plant-based yogurt on top, and a sprinkle of chopped parsley.
This recipe was inspired by Ottolenghi's Confit Tandoori Chickpea.
Ingredients and substitutions
- Diced tomatoes: canned diced tomatoes are great for this recipe. You can replace diced with whole peeled canned tomatoes. When in season you could also use ripe red tomatoes.
- Spices: ginger, cumin, chili flakes, turmeric, paprika. They pack this dish with flavour. If you want a more mediterranean flavour palette, you could use oregano, rosemary, sage, and bay leaves, instead.
- Garlic and onion: they add depth of flavour to the dish.
- Sweet potatoes: fulfilling and nutritious, they go perfectly with this stew. You can replace sweet potatoes with other vegetables such as diced aubergines, white potatoes, broccoli, cauliflower, or mushrooms.
- Chickpeas: we use canned chickpeas. You can replace chickpeas with any type of beans, such as cannellini, pinto, cranberry and black eyed peas.
Instructions
First, preheat the oven to 430F or 220C then get yourself a large oven dish.
Into the oven dish, we add two small cans of diced tomatoes, about 30 ounces or 800 grams in total, ½ teaspoon of chili flakes for a mildly spicy dish, 1 teaspoon of paprika, 1 teaspoon of cumin seeds or ground cumin, 1 teaspoon of turmeric, 1 teaspoon of salt, a few twists of black pepper and mix well with a spoon.
Now add 3 garlic cloves cut in half, a half sliced onion, and an inch or about 2 cm of ginger cut into pieces or grated.
Next peel 2 sweet potatoes, about 14 ounces or 400 grams, then we cut them into small dice and add them to the mix.
They should be diced small so they don’t take too long to cook.
Finally, we are adding two cans of chickpeas, drained and rinsed. That is about 16 ounces or 460 grams of chickpeas.
Stir everything together with a spoon, till the ingredients are well mixed together.
Cover the dish with foil, and bake at 430F or 220C for 30 minutes.
After 30 minutes, remove the foil, give it a stir, then bake uncovered for another 15 minutes, or until the sweet potatoes are soft and can be easily pierced with a fork.
Let cool down for a few minutes, then taste, and adjust for salt if necessary.
Serve with your favorite grain or with our easy cauliflower rice with lemon and parsley.
We like to serve this dish with a dollop of soy yogurt mixed with parsley, a squeeze of lemon juice, and a pinch of salt on top.
Get ahead
This chickpea stew is the perfect make-ahead meal, as it keeps very well in the refrigerator for 3 to 4 days.
The day after its flavor is even better than on the first day, as the chickpeas and the sweet potatoes absorbed the flavor from the tomato sauce.
Variations
- Different legumes: the stew is great with beans as well. We love it with pinto beans and cranberry beans.
- Different spices: you can replace the cumin, ginger, and paprika, with rosemary, sage, and bay leaves. This way, your chickpea stew will taste somewhat more Mediterranean. Psst! Check out this flavorful bean stew if you love Mediterranean flavors.
- Stovetop: you can also make this dish in a pot on the stove if you don't want to turn on your oven. To do so, you can simply put all the ingredients in the pot, stir, and let simmer on medium to low heat for about 30 minutes or until the sweet potatoes are soft.
Serving suggestions
This stew is truly one of our favorite easy dinners, and it's very versatile:
- Serve with healthy grains and make an easy couscous side, just let it sit for 5 mins and your couscous is ready.
- Serve it with bread, such as this delicious focaccia bread or flatbread, it'd be a great way to sop out all the sauce leftovers!
- Use the leftovers in Italian flatbread and make a lunch-friendly wrap. We love easy lunches, so curries and tomato stews are always recycled in our home as a wrap filling.
What do you typically serve with a stew? Let us know in the comments below!
Similar recipes
If you love this chickpea stew, try one of these quick and easy chickpea recipes next:
Storage
Store the chickpea stew in the refrigerator for up to 4 days, in an airtight container.
You can also freeze this recipe for up to three months, then thaw it in a pot with a dash of water, or in the microwave.
For many more mains ideas, make sure to check out our mains category page.
Recipe
Chickpea stew
Ingredients
- 2 small cans (14.5 ounces each) diced tomatoes
- ½ teaspoon chili flakes
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon salt
- ⅓ teaspoon pepper
- 3 cloves garlic
- ½ onion
- 1 inch ginger
- 2 small (14 ounces in total) sweet potatoes
- 2 small cans (15.5 ounces each) chickpeas
- 1 handful parsley finely chopped
- 1 cup unsweetened plant-based yogurt optional
Instructions
- Preheat the oven to 430F or 220C.To an oven dish add the diced tomatoes, chili flakes, paprika, cumin, turmeric, salt, pepper and mix with a spoon.
- Now add the garlic cloves cut in half, sliced onion, and the ginger cut into a few pieces or grated.
- Add the peeled and diced sweet potatoes. They should be diced small, between ½ to 1 inch (1.5 cm) pieces.
- Add drained and rinsed canned chickpeas.
- Stir everything together with a spoon, till the ingredients are well mixed.
- Cover the oven dish with foil, then bake at 430F or 220C for 30 minutes. Remove the foil, stir, then cook uncovered for another 15 minutes, or until the sweet potatoes are soft.
- Let cool down for a few minutes, then taste, adjust for salt, and serve with your favourite grain or with cauliflower rice. Sprinkle with freshly chopped parsley.Optionally you can add a spoon of plant-based yogurt on top, mixed with freshly chopped parsley and a pinch of salt.
Video Recipe
Notes
Nutritional Values
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Diana
Delicious and very easy to follow recipe. I didn't have sweet potatoes so used aubergine instead. Highly recommend serving with the cauliflower rice.
Nico
Hi Diana! I'm delighted you like the recipe - especially served with cauliflower rice 🙂 Thanks for making my recipes and for leaving a comment! Cheers, Nico