In under 45 minutes you have a nutrition-packed and aromatic chickpea and sweet potato stew. Cold weather aside, this is great for any time of the year! Serve with some brown rice or a nice, crusty piece of bread.

Spanish Chickpea and Sweet Potato Stew [Vegan]






Cooking Time




  • 1 tablespoon olive oil
  • 1 red onion, sliced into crescents
  • 2 teaspoons minced garlic
  • 1 small sweet potato, peeled and cut into tiny cubes
  • 1 1/2 teaspoons ground cumin
  • 2 teaspoons harissa paste
  • 1 14-ounce can crushed tomatoes
  • 1 14-ounce can chickpeas, drained
  • 1/2 cup vegetable stock
  • 2 teaspoons sugar
  • 2 teaspoons maple syrup
  • 3-ounces of baby spinach
  • Salt and pepper, to taste
  • 1-ounce slivered almonds, toasted
  • Chopped parsley
  • Brown rice, to serve with


  1. 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.
  2. 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.
  3. 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.
  4. During hat 25 minute simmering time, stir the stew every 10 minutes or so to prevent scorching at the bottom of the pan.
  5. 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.
  6. Taste, and season appropriately with salt and pepper.
  7. Serve with a side of brown rice, and top stew with toasted slivered almonds and chopped parsley.

Nutritional Information

Per Serving: Calories: 426 | Carbs: 97g | Fat: 18g | Protein: 23g | Sodium: 371mg | Sugar: 45g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.