This chickpea stew is an easy onepot recipe with simple ingredients and is ready in about 30 minutes.

It’s excellent as a tasty and nutritious everyday dinner and for meal prep, as the chickpeas become even more flavourful the day after.

Serve it with a dollop of yogurt and warm flatbread for a delicious and healthy meal.

chickpea stew with sweet potatoes and Naan bread

What is chickpea stew?

Chickpea stews are perfect for healthy and nutritious weeknight dinners because they are easy to make and cook fast and can be easily changed by varying the spices and veggies.

Inspired by world cuisines, we have already made a Middle Eastern spinach stew, a Moroccan chickpea stew, an Indian chana masala, an African peanut stew, and a vegetable stew, all with chickpeas.

Chickpea stew with yogurt and chili oil on a plate with flowers

In this blog post, we’ll show you how to make a stew with chickpeas, sweet potatoes, spinach, and a mix of spices that will remind you of Eastern flavors.

You’ll only need one pot and about 30 minutes of cooking time.

Chickpea stew with female hand and a spoon

The result is incredible!

It’s a flavorful, creamy, nourishing home-cooked meal that is hard to beat. The whole family will love it; we promise!

Serve chickpea stew with yogurt, rice, naan, pita bread, or crusty bread.

If you want a lighter dinner, you can even have it on our cauliflower rice.

Ingredients for chickpea stew

ingredients for chickpea stew

Quantities are in the recipe box at the bottom of the page.

Flavor base

We start this recipe with a quick and simple flavor base with coarsely chopped onion, grated garlic and ginger sautéed in olive oil for a few minutes.

This simple step at the start of the recipe makes a real difference in taste and flavor depth.

Spices

We use ground cumin, turmeric, and red pepper flakes (or cayenne pepper) for spices.

You can substitute oregano, rosemary, sage, and bay leaves for cumin and turmeric.

Chickpeas

Use canned or dry chickpeas that you previously soaked for 12-24 hours and then boiled in water until tender, about 2 hours.

Here’s our guide on how to cook chickpeas.

Substitute pinto beans, cranberry beans, black beans, red kidney beans, black-eyed peas, and white beans for chickpeas.

Sweet potato

Diced sweet potato adds sweetness and creaminess to the chickpea stew, making the dish more fulfilling and nutritious.

Substitute regular potatoes, diced eggplants, broccoli, cauliflower florets, or mushrooms for sweet potatoes.

Spinach

You can also add leafy greens and collard greens (without the thicker stems) to the stew 5 to 10 minutes before it’s ready so that they have the time to wild and get tender.

Try spinach, Swiss chard, kale, and bok choi.

Diced tomatoes

You can use canned diced tomatoes or crushed tomatoes.

You can substitute chopped ripe tomatoes if in season.

Salt and pepper

We use sea salt or kosher salt and freshly ground black pepper.

Serves well with

We like to top this chickpea stew with cool Greek yogurt and spicy chili oil or tadka.

But that’s up to you; you can simply add a squeeze of lime or lemon.

We use chopped fresh parsley to garnish the meal and add freshness to cut through the warm spices. Cilantro is also terrific.

Rice, naan, roti, pita bread, and crusty bread are all delicious options to soak up the flavorful gravy.

Chickpea stew and hand holding Naan bread

How to make chickpea stew

Peel and cut the sweet potatoes into bite-size chunks. Set aside.

Heat the olive oil in a large pot or Dutch oven. Add the chopped onion and sauté for 4 minutes, stirring often.

Now add grated ginger, grated garlic, cumin, turmeric, red pepper flakes, and sauté one more minute or until you smell the fragrant aroma of the spices.

Stir in drained and rinsed chickpeas and sauté in the flavor base for about one minute.

flavor base for chickpea stew

Stir in diced sweet potatoes, canned tomatoes, water or vegetable broth, salt, and black pepper.

Cover with a lid and bring to a boil, then crack the top open and simmer on medium-low heat for about 20 minutes or until the sweet potatoes are fork tender.

Now stir in the spinach and cook a couple more minutes until they wilt. Taste and adjust for salt before serving.

Chickpea stew with swet potatoes and spinach in a large pot

Serving Suggestions

We like to serve this as a main course with a side of rice or bread. It’s excellent with soft naan, pita bread, or roti.

It’s also excellent on couscous or other grains like farro, quinoa, and barley.

We recommend Greek yogurt and fresh lemon juice as toppings. But our guilty pleasure is a drizzle of Tadka, a flavored oil with garlic, chili, and spices.

Chickpea stew with a spoon, yogurt and Naan bread

Storage

Make ahead: Chickpea stew is an excellent recipe for meal prep as it keeps well in the fridge and freezer. Plus, its flavor improves a few hours after it’s made, so make it in advance.

Refrigerator: Let the stew cool down at room temperature, then store it in an airtight container in the fridge for up to 4 days.

Freezer: Cool it down completely, then transfer it into a freezer-friendly container and freeze it for up to 3 months.

Thaw: Defrost in the fridge over several hours or in the microwave.

Reheat: Warm the chickpea stew in a saucepan on the stovetop with a couple of tablespoons of water. Alternatively, you can reheat it in the microwave.

More chickpea recipes

STEWS/SOUPS: pasta e ceci, chickpea curry, chickpea soup, cauliflower curry with chickpeas.

SALADS: quinoa chickpea salad, chickpea pasta salad, chickpea salad, Greek chickpea salad.

OTHER: Masabacha, chickpea fritters, hummus, falafel.

For even more ideas, check out our compilation with 35 chickpea recipes.

chickpea stew with sweet potato and Naan bread

Chickpea Stew

5 from 14 votes
This chickpea stew is an easy one–pot recipe with simple ingredients and is ready in about 30 minutes.
It’s excellent as a tasty and nutritious everyday dinner and for meal prep, as the chickpeas become even more flavourful the day after.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: International

Ingredients 

  • 2 tablespoons olive oil best if extra virgin
  • 1 large onion chopped
  • 3 cloves garlic grated
  • 1 inch ginger grated
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • ¼ teaspoon red pepper flakes or more to taste
  • 2 cans (15 ounces each) chickpeas or 3 cups cooked chickpeas.
  • 2 cans (15 ounces each ) diced tomatoes
  • 1 cup water or vegetable broth
  • 12 ounces sweet potato about 2 medium
  • 1 teaspoon salt or more to taste
  • teaspoon black pepper
  • 3 packed cups spinach or more to taste
  • 4 dollops Greek yogurt drizzled with tadka and lime juice.

Instructions 

  • Peel and cut 12 ounces sweet potato into bite-size chunks. Set aside.
    Heat 2 tablespoons olive oil in a large pot or Dutch oven. Add 1 large onion (chopped), and sauté for 4 minutes, stirring often.
    Now add 3 cloves garlic (grated), 1 inch ginger (grated), 1 teaspoon cumin, 1 teaspoon turmeric, and ¼ teaspoon red pepper flakes and sauté one more minute or until fragrant.
    Stir in 2 cans (15 ounces each) chickpeas (drained and rinsed) and sauté in the flavor base for about one minute.
    flavor base for chickpea stew
  • Add the chopped sweet potatoes, 2 cans (15 ounces each ) diced tomatoes, 1 cup water, 1 teaspoon salt, and ⅛ teaspoon black pepper.
    Simmer on medium-low heat for about 20-30 minutes or until the sweet potatoes are fork tender.
    Now stir in 3 packed cups spinach and cook a couple more minutes until they wilt. Taste and adjust for salt before serving.
    Chickpea stew with swet potatoes and spinach in a large pot
  • We like to serve this as a main course with a side of rice or bread. It’s excellent with soft naan or pita bread.
    It’s also excellent on couscous or other grains like farro, quinoa, and barley.
    We recommend 4 dollops Greek yogurt, fresh lime juice, and tadka as toppings.
    Chickpea stew with yogurt and chili oil on a plate with flowers

Notes

Nutrition information is an estimate for 1 serving of chickpea stew out of 4 servings without rice, bread, or yogurt.
SUBSTITUTIONS
– Spices: substitute rosemary, sage, and bay leaves, for cumin, turmeric, and ginger.
– Chickpeas: substitute pinto beans, cranberry beans, black beans, kidney beans, and black-eyed peas for chickpeas.
– Sweet potato: substitute regular potatoes, diced eggplant, broccoli, cauliflower florets, or mushrooms for sweet potato.
– Canned tomatoes: substitute chopped fresh ripe tomatoes.
– Add leafy greens: try 2 to 3 handfuls of chopped spinach, kale, Swiss chard, or bok choi.
STORAGE
– Make ahead: Chickpea stew is an excellent recipe for meal prep as it keeps well in the fridge and freezer. Plus, its flavor improves a few hours after it’s made, so make it in advance.
– Refrigerator: Let the stew cool down at room temperature, then store it in an airtight container in the fridge for up to 4 days.
– Freezer: Cool it down completely, then transfer it into a freezer-friendly container and freeze it for up to 3 months.
– Thaw: Defrost in the fridge over several hours or in the microwave.
  • Reheat: Warm the chickpea stew in a saucepan on the stovetop with a couple of tablespoons of water. Alternatively, you can reheat it in the microwave.

Nutrition

Calories: 282kcal, Carbohydrates: 43g, Protein: 9g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 1235mg, Potassium: 881mg, Dietary Fiber: 10g, Sugar: 9g, Vitamin A: 10421IU, Vitamin B6: 1mg, Vitamin C: 24mg, Vitamin E: 3mg, Vitamin K: 15µg, Calcium: 146mg, Folate: 62µg, Iron: 5mg, Manganese: 1mg, Magnesium: 80mg, Zinc: 1mg
Tried this recipe?Leave a comment below or mention @nicoandlouise on Instagram. We are also on Facebook, Pinterest, YouTube, and TikTok.

Nico and Louise in front of the Consolazione church in Todi

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with vegetarian and vegan recipes.

5 from 14 votes (8 ratings without comment)

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12 Comments

  1. 5 stars
    I’m going to try these recipes, I have to get less cholesterol in me, also I’ve enjoyed other plant based meals over the last 3 months.
    Thank you so much for this bulk cook recipe whether freeze or refrigerate. I don’t have the patience for a lot of the “quarter of a teaspoon and 3 grams of this etc”. I will love to cook your way. Thanks again Tony

    1. Fantastic, Tony, I’m happy that the meal-prep style recipes appeal to you ๐ŸŽ‰

      I’m curious to hear how you like the stew, do let me know. Happy cooking, and all the best,

      Louise

  2. Haven’t made it yet but sounds nice! Celery gets a mention initially, but isn’t in the pic and then seems to leave the stage.

    1. Good catch, Tim! You are absolutely right, celery is not part of the (updated) recipe.

      We have corrected the text, so you can now follow the recipe instructions without worry.

      Thanks again ๐ŸŽ‰๐Ÿ™

  3. 5 stars
    Hi – I always struggle with getting any type of potato to cook in sauces, so I tried something I borrowed from one of your curry recipes. I peeled and sliced the potatoes (russetts) then I tossed them in olive oil, turmeric (1 teaspoon), and salt and black pepper. Next, I baked them for 30 minutes in an oven set at 425 degrees and added them to the stew (which had simmered for the same length of time). The only other change I made was to substitute vegetable broth for water. The final result was excellent and flavorful. Please consider adding an option to your recipes with potatoes for baking them for those of us who struggle with getting potatoes to cook. I think this has something to do with the potatoes sold in the United States.

  4. 5 stars
    Delicious! I subbed the sweet potatoes for 1/4 cup of uncooked quinoa, increased the water by 1 cup to compensate and it turned out great.

    1. That sounds delicious, Bob.
      Great idea with quinoa, thank you for the idea and for your comment ๐Ÿ˜Š
      All the best,
      Louise

  5. 5 stars
    This is heaven! So packed with flavor, healthy comfort dish, even kids loved it! The amount of spices is great, it’s not too strong for young kids palate. Thank you! โค๏ธ

    1. Hi Sonia,
      That’s fantastic – I’m really happy that the whole family liked the stew!
      Thank you for taking the time to leave a comment.
      Kindest,
      Louise

  6. 5 stars
    Delicious and very easy to follow recipe. I didn’t have sweet potatoes so used aubergine instead. Highly recommend serving with the cauliflower rice.

    1. Hi Diana! I’m delighted you like the recipe – especially served with cauliflower rice ๐Ÿ™‚ Thanks for making my recipes and for leaving a comment! Cheers, Nico