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

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

📝 Description

A cozy, plant-based stew featuring tender sweet potatoes, hearty chickpeas, and vibrant spinach simmered in a creamy, spiced broth. It’s rich yet wholesome, perfect for quick weeknight dinners or meal prep.

🍽️ Servings

4 servings

⏱️ Time

  • Prep: 10–15 minutes
  • Cook: 25–30 minutes
  • Total: ~40 minutes

🧾 Ingredients

🥘 Base

  • 2 tbsp olive oil
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 1 large sweet potato, peeled & sliced into rounds
  • 1½ cups cooked chickpeas (canned, drained & rinsed)

🧂 Seasoning & Liquid

  • 1 tsp ground cumin
  • 1 tsp paprika (smoked if possible)
  • ½ tsp turmeric (optional)
  • ½ tsp chili flakes (optional, for heat)
  • Salt & black pepper to taste
  • 2 cups vegetable broth
  • 1 cup coconut milk (full-fat for creaminess)

🥬 Finish

  • 2 cups fresh spinach
  • 1 tbsp lemon juice (for brightness)
  • Fresh cilantro or parsley (for garnish)

👩‍🍳 Instructions

1. Sauté Aromatics

Heat olive oil in a large pan or pot over medium heat.
Add sliced onion and cook for 4–5 minutes until soft.
Stir in garlic and cook for 1 minute until fragrant.

2. Add Spices

Add cumin, paprika, turmeric, chili flakes, salt, and pepper.
Stir for 30 seconds to bloom the spices.

3. Build the Stew

Add sweet potato slices and chickpeas.
Pour in vegetable broth and coconut milk. Stir well.

4. Simmer

Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes, until sweet potatoes are tender.

5. Add Spinach

Stir in spinach and cook for 2–3 minutes until wilted.

6. Finish

Add lemon juice and adjust seasoning to taste.

7. Serve

Serve warm, garnished with fresh herbs.

💡 Pro Tips

  • Slice sweet potatoes evenly for consistent cooking.
  • Mash a few chickpeas into the stew to naturally thicken it.
  • Use light coconut milk for a lower-calorie version.
  • Add a splash of water if stew thickens too much.

🔄 Variations

  • Protein Boost: Add tofu or shredded chicken
  • Spicier Version: Add fresh chili or extra flakes
  • Tomato Base: Add ½ cup crushed tomatoes for tang
  • Grain Bowl: Serve over rice, quinoa, or couscous

🥗 Nutritional Info (Per Serving – Approx.)

  • Calories: 300–350
  • Protein: 8–10g
  • Carbs: 35–40g
  • Fat: 14–18g
  • Fiber: 7–9g

❓ Q&A

Q: Can I make this ahead?
Yes! It tastes even better the next day as flavors deepen.

Q: How long does it last?
Store in fridge up to 4 days, or freeze up to 2 months.

Q: Can I skip coconut milk?
Yes—use cream, yogurt, or extra broth (less creamy).

Q: Is this vegan?
Yes, it’s completely plant-based.

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