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Creamy Chickpea, Sweet Potato & Spinach Stew

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Creamy Chickpea, Sweet Potato & Spinach Stew (One-Pan)

Description

This Creamy Chickpea, Sweet Potato & Spinach Stew is a comforting, nutrient-packed one-pan meal that’s both hearty and wholesome. The natural sweetness of tender sweet potatoes pairs beautifully with protein-rich chickpeas and fresh spinach, all simmered in a creamy, flavorful broth. Infused with garlic, spices, and a touch of richness, this stew delivers a satisfying balance of texture and taste. It’s perfect for busy weeknights, meal prep, or when you want a cozy, plant-based dish that feels both filling and nourishing.

Ingredients

Main Ingredients:

  • 2 medium sweet potatoes, peeled and cubed
  • 1 can (400 g) chickpeas, drained and rinsed
  • 2 cups fresh spinach
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp olive oil

For the Creamy Base:

  • 1 cup coconut milk (or heavy cream for non-vegan option)
  • 2 cups vegetable broth
  • 1 tbsp tomato paste

Seasoning & Spices:

  • 1 tsp paprika
  • 1 tsp cumin
  • ½ tsp turmeric (optional)
  • ½ tsp salt (adjust to taste)
  • ½ tsp black pepper

Optional Add-ins & Garnish:

  • Fresh parsley or cilantro
  • Red chili flakes for heat
  • Lemon juice for brightness

Step-by-Step Instructions

  1. Sauté aromatics: Heat olive oil in a large pan or pot over medium heat. Add chopped onion and cook until soft and translucent. Stir in garlic and cook for another 30 seconds until fragrant.
  2. Add sweet potatoes: Add the cubed sweet potatoes to the pan and stir to coat with the aromatics.
  3. Season: Sprinkle in paprika, cumin, turmeric, salt, and black pepper. Stir well to evenly coat the vegetables.
  4. Add liquids: Pour in vegetable broth and stir in tomato paste. Bring to a gentle boil.
  5. Simmer: Reduce heat, cover, and let it simmer for 15–20 minutes until sweet potatoes are tender.
  6. Add chickpeas & cream: Stir in chickpeas and coconut milk. Simmer for another 5–7 minutes until the stew thickens slightly.
  7. Add spinach: Stir in fresh spinach and cook until wilted.
  8. Serve: Finish with a squeeze of lemon juice and garnish with fresh herbs. Serve warm.

Tips, Notes & Q&A

  • Cut sweet potatoes evenly so they cook at the same rate.
  • For thicker stew, mash a few sweet potato pieces into the broth.
  • Coconut milk adds richness, but you can use cream or even yogurt for variation.

Q: Can I make this ahead of time?
A: Yes, it tastes even better the next day as flavors develop.

Q: Can I freeze it?
A: Yes, store in freezer-safe containers for up to 2 months.

Q: Can I add other vegetables?
A: Absolutely—zucchini, bell peppers, or carrots work well.

Q: Is this recipe vegan?
A: Yes, if using coconut milk and vegetable broth.

Servings & Nutrition (Approx.)

  • Servings: 4–5
  • Calories: ~320 kcal per serving
  • Protein: 10 g
  • Fat: 14 g
  • Carbohydrates: 38 g
  • Fiber: 8 g

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