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Hearty Vegan Sweet Potato Stew

A thick, nourishing vegan stew made with sweet potatoes, chickpeas, tomatoes, leafy greens, and warming spices.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Autumn, Vegan
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 large onion diced
  • 4 cloves garlic minced
  • 2 large sweet potatoes peeled and cubed
  • 1 can chickpeas drained and rinsed
  • 1 can diced tomatoes
  • 4 cups vegetable broth
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 0.5 tsp chili flakes optional
  • salt and black pepper to taste
  • 2 cups spinach or kale
  • 1 tbsp fresh parsley or cilantro chopped

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Chef’s knife
  • Wooden spoon

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion and cook until softened and translucent, about 5 minutes.
  3. Stir in garlic and cook for 30 seconds until fragrant.
  4. Add sweet potatoes, chickpeas, diced tomatoes, vegetable broth, paprika, cumin, chili flakes, salt, and pepper.
  5. Bring to a gentle boil, then reduce heat to low and cover.
  6. Simmer for 25–30 minutes, until sweet potatoes are tender.
  7. Stir in spinach or kale and cook until wilted.
  8. Taste and adjust seasoning. Garnish with fresh herbs before serving.

Notes

This stew thickens naturally as it cools and is ideal for meal prep or freezing.