Go Back
Print

Spicy Sweet Potato and Chickpea Stew

A satisfying, comforting bowlful packed with vegetables and pulses with an Indian-inspired mix of aromatics, whole and ground spices.

Eat just as it is, with a dollop of yogurt on top, or serve with rice or bread.

As the stew keeps well for several days, it's worth making a big batch, although the ingredients can easily be halved if required (cooking time will be the same).

It's recommended you read the accompanying blog post before beginning the recipe.

Course Main Course, Lunch
Cuisine Vegetarian, Vegan, Indian inspired, plant-based
Keyword pulses, easy, spicy
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 4 - 6
Author Moorlands Eater

Ingredients

  • 2 tbsp coconut oil (can be replaced with other oil or ghee)
  • 2 - 3 large - med onions (roughly chopped)
  • salt and black pepper (to taste)
  • 6 - 8 large - med cloves garlic (finely chopped or thinly sliced)
  • 2 rounded tsp ginger (finely chopped or grated)
  • 1 - 2 red or green chillis (finely chopped or sliced, seeds left in or removed. Can be replaced with chilli flakes or powder to taste)
  • 1 rounded tsp fresh turmeric, grated (can be replaced with 1 level tsp turmeric powder, added later with the ground spices)
  • 2 rounded tsp cumin seeds
  • 2 rounded tsp fennel seeds
  • 2 rounded tsp mustard seeds
  • 500 g sweet potatoes, peeled and cut into chunky dice (weight after preparation)
  • 200 g carrots, peeled or not, cut into chunky dice (weight after preparation: can be replaced with more sweet potato)
  • 480 g cooked chickpeas (approximately 2 standard tins after draining)
  • 2 rounded tsp garam masala
  • 1 heaped tsp ground coriander
  • 1 heaped tsp paprika
  • 1 level tsp cinnamon
  • hot or mild chilli flakes or powder (to taste)
  • 2 rounded tbsp tomato puree
  • 2 tsp brown sugar (optional)
  • 1000 ml stock
  • 200 g spinach (fresh or frozen)
  • 1 small bunch coriander (roughly chopped)

Instructions

  1. In a large saucepan, heat the coconut oil over medium heat.

    Add the onion, season with a little salt and pepper, and cook, stirring often, until it's starting to soften & brown (10-12 min).

    Stir in the garlic, ginger, chilli (plus fresh turmeric if using) and cook for 2 min more.

    Add the cumin, mustard, and fennel seeds and cook for a minute or until they fizzle and pop.

  2. Stir in the prepared sweet potato, carrots, and chickpeas until they're coated in the oil and aromatics.

  3. Stir in all the ground spices, chilli flakes or powder, plus a little more salt and pepper, and cook for another minute.

  4. Add the tomato puree, the sugar if using, and the stock.

    Stir well, then bring up to a simmer.

    With a lid on, simmer until the vegetables are tender: if using frozen spinach add it partway through the cooking, allowing enough time as per the pack instructions.

  5. If using fresh spinach, stir into the stew then take off the heat.

  6. Taste the stew and add more seasoning, chilli flakes, or garam masala if needed.

    Stir in the chopped coriander and serve.

  7. Stew can be stored in the fridge for 3 days or frozen.