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Vegan Spanish Chickpea And Sweet Potato Stew

By Crazy Vegan 9 Comments

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Vegan Spanish Chickpea And Sweet Potato Stew - healthy, hearty, and made in under 45 minutes. #vegan #recipes #veganfood #healthy #delicious #chickpeas #spinach #stew It’s getting pretty chilly in Melbourne these days since winter is approaching, and I’m constantly freezing my silicone tits off, so I’ve been trying to make warmer one pot dishes as of recent. Today, I made a Spanish Chickpea and Sweet Potato Stew… but for some reason the sun decided to make a surprise appearance today as well. What is my life. A tragic disaster, that is what. Anyway… my war with the weather aside, this was a kick-ass, super healthy and easy to make dish that was all cooked in one pot and in under 45 minutes.

Vegan Spanish Chickpea And Sweet Potato Stew - healthy, hearty, and made in under 45 minutes. #vegan #recipes #veganfood #healthy #delicious #chickpeas #spinach #stew Now, as you can see, I have also added a bunch of Baby Spinach to this Chickpea and Sweet Potato Stew, boosting the amount of Folic Acid and Iron in the dish. You know what this means, right? Eat loads of Chickpea and Sweet Potato Stew if you’re planning on getting knocked up. Folic Acid and Iron are key in falling pregnant, this is common knowledge. Please ignore this advice if you are under 16 years old. I will not be held accountable for your appearance on 16 and Pregnant!

Vegan Spanish Chickpea And Sweet Potato Stew - healthy, hearty, and made in under 45 minutes. #vegan #recipes #veganfood #healthy #delicious #chickpeas #spinach #stew There are very basic – almost definitely already in your pantry – ingredients in this Chickpea and Sweet Potato Stew.  All you need is Olive Oil, Onion, Garlic, Cumin, Harissa, Sweet Potato, Tinned Tomatoes, Chickpeas, Maple Syrup, Chickpeas and Baby Spinach. Pretty damn simple. This recipe is cooked and ready to serve in under 45 minutes, low in fat, hearty, healthy and simple to make. Scroll down for the entire Chickpea and Sweet Potato Stew recipe ! Ciao for now.

Vegan Spanish Chickpea And Sweet Potato Stew - healthy, hearty, and made in under 45 minutes. #vegan #recipes #veganfood #healthy #delicious #chickpeas #spinach #stew

Sweet Potato Chickpea Stew

Crazy Vegan Kitchen
A Spanish sweet potato chickpea stew perfect for a vegan comforting meal that is secretly healthy!
5 from 1 vote
Print Recipe
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course Main Course
Cuisine American
Servings 4 servings
Calories 152 kcal

Ingredients
  

  • 1 tablespoon Olive Oil
  • 1 large red onion sliced into crescents
  • 2 teaspoons Garlic minced
  • 1 small Sweet Potato peeled cut into 1 cm cubes (3 oz or 100 grams)
  • 1 1/2 teaspoons Ground Cumin
  • 2 teaspoons Harissa Paste
  • 1 14 oz can crushed Tomatoes 400 grams
  • 1 14 oz can Chickpeas drained (400 grams)
  • 1/2 cup Vegetable Stock
  • 2 teaspoons Sugar
  • 2 teaspoons Maple Syrup
  • 3 oz Baby Spinach
  • 1 teaspoon Salt to taste
  • 1 oz Slivered Almonds toasted
  • 1 tablespoon Parsley Chopped

Instructions
 

  • In a deep saucepan, heat olive oil up. Fry sliced onion and garlic on low heat till onion turns translucent, about 5 minutes. Add tiny diced sweet potato to the pan and stir to coat in olive oil.
  • Add Ground Cumin and Harissa Paste to the pan, and stir/cook for a minute or two to toast the spices off. After 2 minutes, pour in can of Crushed Tomatoes into the pan, along with drained chickpeas and 1/2 cup of Vegetable stock. Stir well.
  • Add Sugar and Maple Syrup to pan, stir well, and cover pan with a lid. Let simmer, on low to medium heat, for about 25 minutes, or until sweet potato has softened.
  • During hat 25 minute simmering time, stir the stew every 10 minutes or so to prevent scorching at the bottom of the pan.
  • Once sweet potato is softened, add Baby Spinach into the pan, cover with a lid for a minute to let spinach wilt, and then uncover and stir spinach in.
  • Taste, and season appropriately with Salt and Pepper.
  • Serve with a side of Brown Rice, and top stew with Toasted Slivered Almonds and Chopped Parsley.

Nutrition

Serving: 1servingCalories: 152kcalCarbohydrates: 19gProtein: 4gFat: 8gSaturated Fat: 1gSodium: 773mgPotassium: 390mgFiber: 3gSugar: 8gVitamin A: 6794IUVitamin C: 11mgCalcium: 84mgIron: 3mg
Keyword spanish garbanzo stew, sweet potato chickpea stew
Tried this recipe?Let us know how it was!

 

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    Comments

    1. Diana says

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      As a new vegan I am absolutely thrilled I stumbled across this recipe. It was delicious!!!
      Reply
      • Amrita says

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        So glad you enjoyed it Diana!!!
        Reply
    2. Marc Sager says

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      I live in Panama, so there were three substitutions I had to make. First, I used 1 1/2 plantains instead of sweet potatoes. Next, I used sriracha sauce. Finally, I used kale instead of sweet potatoes.
      Reply
    3. Jenny says

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      I cooked this tonight and it was delicious, thanks for the great recipe :)
      Reply
      • Amrita says

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        Thank you for taking the time with the positive feedback!! :)
        Reply
    4. Heather @Gluten-Free Cat says

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      Crazy vegan cat lady? How am I just finding your blog??? :) I love sweet potato stews and I look forward to trying yours!
      Reply
      • Amrita says

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        Thanks Heather!!! The cat powers have aligned our stars to meet xD
        Reply
    5. janet @ the taste space says

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      Are congratulations in order? ;) Although this looks great even if you're not pregnant.
      Reply
    6. dixya @food, pleasure, and health says

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      this is my idea of a comfort food!!!!
      Reply

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    Amrita @ Crazy Vegan Kitchen
    I'm the crazy cat behind this blog. Curious? Find out more about me.


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