Easy Vegan + GF Chickpea and Sweet Potato Stew

There’s something magical about a pot of stew bubbling away, sending up swirls of steam that smell like home.

And this Chickpea and Sweet Potato Stew? Ohhh, it’s basically a big edible hug in a bowl!

We’re talking hearty without being heavy, naturally sweet from those tender sweet potatoes, and so packed with plant-based goodness you’ll feel like you’ve just scored extra credit for eating dinner.

Bonus points: it’s vegan, gluten-free, dairy-free, and ridiculously easy to make.

This is the kind of meal you whip up on a Sunday and smugly enjoy for lunches and weeknight dinners all week long.

If you’ve fallen in love with cozy one-pot wonders like my White Bean and Spinach Chili, you’ll be equally smitten with this one.

It’s comfort food with a side of nutrition—because yes, you can absolutely have both.

What You’ll Need:

Think of this list as your toolkit for building the perfect stew—simple ingredients that, when combined, become something truly soul-soothing.

• 1 can (400g/14oz) chickpeas, drained and rinsed – canned for convenience or cooked from scratch; these little guys are your plant-based protein powerhouse.
• 2 medium sweet potatoes peeled and cubed – their natural sweetness balances the savory spices like a dream.
• 1 medium onion, chopped – the fragrant base that makes the kitchen smell incredible.
• 3 garlic cloves, minced – because nothing says “I’m a great cook” like that sizzling garlic aroma.
• 2 medium carrots, sliced – extra texture, extra color, extra yum.
• 1 can (400ml/14oz) full-fat coconut milk – creamy and rich without a hint of dairy.
• 2 cups (500ml) vegetable broth – the flavorful backdrop that lets the other ingredients shine.
• 1 can (400g/14oz) chopped tomatoes – adding a tangy brightness to every spoonful.
• 2 tablespoons olive oil – a little richness to get things started.
• 2 teaspoons ground cumin – warm and earthy
• 1 teaspoon smoked paprika – adds depth and that subtle smoky vibe
• ½ teaspoon ground turmeric – golden color and anti-inflammatory goodness

Why You’ll Love This Chickpea and Sweet Potato Stew

Once you’ve got a steaming bowl of this stew in your hands, you’ll be wondering how you ever got through winter without it.

1. Nutrient-packed comfort. Every spoonful delivers delicious plant-based protein, fiber, and vitamins. This dish proves that comfort food can be deeply nutritious and good for your body.
2. Minimal effort, maximum flavor. You’ll only need one pot, a chopping board, and a little patience for the simmer magic to happen—making it perfect for nights when you crave big flavor with zero drama.
3. Sweet-meets-savory perfection. Creamy coconut milk, earthy chickpeas, and naturally sweet potatoes are basically the culinary equivalent of a feel-good playlist.
4. Meal-prep hero. Make a big batch, pop some in the fridge, freeze the rest, and you’ve got a ready-to-go meal for those “oops, forgot about dinner” nights. It’s a total lifesaver—up there with my go-to Last Minute Dinner Ideas collection.

How to Make Chickpea and Sweet Potato Stew

Picture this: it’s chilly outside, you’ve got a cozy sweater on, and the aroma of spices fills the kitchen as this stew comes to life.

1. Sauté the base. Heat olive oil in a large pot over medium heat. Add chopped onion and carrot, cooking until the onion turns soft and translucent—about 5 minutes. Toss in garlic and stir for 1 minute until fragrant (this is where the magic starts).
2. Wake up the spices. Sprinkle in cumin, paprika, turmeric, and chili flakes. Stir to coat the veggies and let the spices toast for 30 seconds—this little step is your ticket to deep, rich flavor.
3. Build your stew. Add cubed sweet potatoes, chickpeas, diced tomatoes, and vegetable broth. Stir well so everyone gets acquainted.
4. Let it simmer. Reduce the heat to low, cover, and let it bubble gently for 20–25 minutes, or until the sweet potatoes are tender but not mushy.
5. Creamy finale. Stir in the coconut milk and simmer for another 5 minutes so the flavors can blend into that dreamy, rich texture.
6. Season & serve. Taste and adjust with salt and pepper, then ladle into bowls. Top with fresh herbs for a bright, fresh finish.

Storage Tips & Meal Prep Ideas

• Fridge: Store in an airtight container for up to 4 days—if anything, the flavors get even better overnight.
• Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove with a splash of broth if needed.
• Meal-prep magic: Portion into containers for grab-and-go lunches or quick weeknight meals. This one’s a true comfort food recipe you’ll be grateful to have ready when life gets hectic.

Nutritional Information (per serving, approx.)

• Servings: 4
• Calories: 320
• Protein: 9g
• Carbs: 48g
• Fat: 10g
• Fiber: 11g

FAQ

Can I make this in a slow cooker?
Yes! Just sauté your onions, garlic, and spices first (this step is worth it for the flavor), then add everything except the coconut milk to the slow cooker. Cook on low for 6–7 hours, stir in coconut milk at the end, and you’ve got a set-it-and-forget-it dinner.

What can I use instead of coconut milk?
Unsweetened almond or oat milk will work in a pinch, though the stew won’t be quite as rich and creamy.

Does it freeze well?
Absolutely—it’s practically made for freezing. I often double the recipe so I can stash extra portions for future me.

Tips & Variations

• Toss in greens: Just before serving, a few large handfuls of spinach, kale, or even baby chard should be stirred in to add more color, nutrients, and a homey, earthy feel.
• Make it spicy: Prefer a little kick? Add more chili flakes or even a spoonful of your favorite curry paste for deeper heat and flavor.
• Switch up the beans: No chickpeas? No problem. This stew also works beautifully with lentils, white beans, or black beans—just use what you’ve got.
• Add tofu or tempeh: Want extra plant-based protein? To ensure it warms through and absorbs all the flavor, cube up some firm tofu or tempeh and stir it in during the final ten minutes.
• Crockpot magic: For a slow cooker version, toss everything except the coconut milk into your crockpot. Cook on low for 6–7 hours, then stir in the coconut milk right at the end before serving.
• Brighten it up: Make it more vibrant by adding freshly chopped herbs and a squeeze of lemon or lime juice right before serving. This really makes everything pop.

A Stew You’ll Keep Coming Back To

This Chickpea and Sweet Potato Stew is the perfect mix of cozy comfort and wholesome goodness.

It’s proof that simple pantry staples can create something deeply satisfying, hearty, and good for you.

I prefer to eat it as is since it tastes great any way you spoon it, if not serve it with fluffy rice or crusty bread.

And if this stew has you in the mood for even more warming, spice-kissed meals, my collection of Curry Recipes is a treasure trove of flavor-packed bowls you’ll want on repeat.

Yield: 4 Servings

Chickpea and Sweet Potato Stew

Print

Wholesome and hearty, this Chickpea and Sweet Potato Stew is perfect for plant-based lovers.

A gluten-free, dairy-free comfort dish filled with cozy spices, tender sweet potatoes, and protein-rich chickpeas.

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 5 minutes

Total Time 5 minutes

Ingredients

• 1 can (400g/14oz) chickpeas
• 2 medium sweet potatoes peeled and cubed
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, sliced
• 1 can (400ml/14oz) full-fat coconut milk
• 2 cups (500ml) vegetable broth
• 1 can (400g/14oz) chopped tomatoes
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon ground turmeric
• ¼ teaspoon chili flakes
• Salt and black pepper to taste
• Fresh cilantro or parsley, chopped (for garnish) – optional

Instructions

Sauté the base

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and carrot, cooking until the onion turns soft and translucent—about 5 minutes.
3. Toss in garlic and stir for 1 minute until fragrant (this is where the magic starts).

Wake up the spices

1. Sprinkle in cumin, paprika, turmeric, and chili flakes.
2. Stir to coat the veggies and let the spices toast for 30 seconds—this little step is your ticket to deep, rich flavor.
   

Build your stew

1. Add cubed sweet potatoes, chickpeas, diced tomatoes, and vegetable broth.
2. Stir well so everyone gets acquainted.
   

Let it simmer

1. Reduce the heat to low, cover, and let it bubble gently for 20–25 minutes, or until the sweet potatoes are tender but not mushy.
   

Creamy finale

1. Stir in the coconut milk and simmer for another 5 minutes so the flavors can blend into that dreamy, rich texture.
   

Season & serve

1. Taste and adjust with salt and pepper, then ladle into bowls.
2. Top with fresh herbs for a bright, fresh finish.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 320Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 4mgSodium: 364mgCarbohydrates: 48gFiber: 18gSugar: 30gProtein: 9g

This data was provided and calculated by Nutritionix