Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book


Food Monster - Recipes

Spanish Chickpea and Sweet Potato Stew [Vegan]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

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]

This Recipe is :

Dairy Free Vegan





Cook 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





International comfort food and desserts, no meat or dairy needed. Hi! I'm Amrita. I'm a 24-year-old food blogger who makes simple and delicious vegan recipes. Most are healthy, some are naughty. I'm straight-talkin' and also a certified cat lady. Come by to my blog, Crazy Vegan Kitchen.



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Breakfast Stuffed Sweet Potato With Coconut Date Crunch [Vegan, Gluten-Free]

Breakfast Stuffed Sweet Potato With Coconut Date Crunch b

Refreshing Cashew Soba Noodle Wraps [Vegan]

Lentil-Stuffed Potato Cakes [Vegan, Gluten-Free, Soy-Free]

Lentil-Stuffed Potato Cakes

Chewy Peanut Butter Cookies [Vegan]

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Spanish Chickpea and Sweet Potato Stew [Vegan]”

Click to add comment

Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×