Name: Indian Chickpea Sweet Potato Stew (Vegan, Gluten-Free) Recipe
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Cuisine: Indian
Ingredients: 2 teaspoons black mustard seeds; 1 1/2 teaspoons whole cumin seeds; 1 tablespoon garam masala; 2 teaspoons ground coriander; 1 teaspoon ground turmeric; 1/2 teaspoon Indian red chili powder or 1/4 teaspoon cayenne pepper; Freshly cracked black pepper, to taste; 2 medium yellow onions, finely diced; 6 garlic cloves, minced; 1 1/2-inch piece fresh ginger, grated or minced; 3 bay leaves; 2 (15-ounce) cans chickpeas, drained and rinsed (about 3 1/2 cups cooked chickpeas); 3 cups peeled and finely diced sweet potatoes; 4 ounces Swiss chard, finely sliced into ribbons; 2 cups water or vegetable broth; 1 (14.5-ounce) can crushed tomatoes, or half of a 28-ounce can crushed tomatoes; 1 1/2 teaspoons kosher salt; 2 tablespoons coconut oil; 1 1/2 tablespoons fresh lemon juice; 1 cup fresh cilantro, roughly chopped; 1/2 cup fresh mint, finely chopped; Thinly sliced red onions; Coconut yogurt; White rice or brown rice; Indian flatbread or pita bread

If you’re craving something cozy, nourishing, and bursting with flavor, you’ve got to try this Indian Chickpea Sweet Potato Stew (Vegan, Gluten-Free) Recipe. I absolutely love how this stew combines tender chickpeas, creamy sweet potatoes, and those warm, aromatic Indian spices into a one-pot wonder that’s perfect for any day you want a little comfort without any fuss. Trust me, once you make it, you’ll understand why it’s become a family favorite and a go-to whenever I want something hearty, healthy, and oh-so-satisfying.

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Why You’ll Love This Recipe

Wholesome & Filling: The perfect blend of chickpeas and sweet potatoes makes this stew satisfying and packed with plant-based protein and fiber.
Simple Ingredients: No hard-to-find items here — most ingredients are pantry staples or easy to nab at your grocery store.
Vegan & Gluten-Free: Everyone can enjoy this stew, regardless of dietary restrictions, and it’s hearty enough to satisfy even meat-eaters!
Bursting with Flavor: The Indian spices and fresh herbs combine for a comforting warmth that makes each spoonful a delight.

A white bowl filled with a mix of chickpeas, chopped carrots, and green herbs, all cooked together with a slightly saucy texture. There is a dollop of white sauce and fresh green cilantro leaves on the left side of the bowl. A lemon wedge and two pieces of toasted flatbread are placed on the right side inside the bowl. Around the bowl are small white dishes with fresh green herbs and thinly sliced purple onions on a white marbled surface. Another white bowl with a similar chickpea mixture and greens is blurred in the background. Photo taken with an iphone --ar 2:3 --v 7 - Indian Chickpea Sweet Potato Stew, vegan gluten-free Indian stew, hearty plant-based Indian recipes, healthy chickpea and sweet potato stew, comforting vegan Indian dishes

Ingredients You’ll Need

This stew is all about simple, natural ingredients that harmonize beautifully. I often find that using fresh ginger and good-quality coconut oil really lifts the flavors — don’t skimp on those! And if you can get your hands on fresh cilantro and mint, you’re in for a special treat at the finish.

Flat lay of vibrant orange diced sweet potatoes, golden yellow onions finely diced, plump light beige chickpeas, bright green Swiss chard ribbons, fresh cilantro leaves, small clusters of black mustard seeds and whole cumin seeds, thin slices of deep purple red onion, and a small pile of golden brown garam masala powder, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Indian Chickpea Sweet Potato Stew, vegan gluten-free Indian stew, hearty plant-based Indian recipes, healthy chickpea and sweet potato stew, comforting vegan Indian dishes

Black mustard seeds: These add that subtle nutty pop and add complexity once they start to pop in the pan.
Whole cumin seeds: Toasting them releases that iconic earthy aroma essential for Indian cooking.
Coconut oil: I love how coconut oil complements the spices and adds a slight tropical undertone.
Yellow onions: Finely diced for sweetness and a foundational savory base.
Garlic cloves: Minced garlic amps up the depth of flavor here—don’t skip it!
Fresh ginger: Grated or minced, the ginger’s zing brings freshness and warmth.
Bay leaves: These gently infuse an aromatic background during simmering.
Garam masala: A classic spice blend that’s key for authentic Indian flavor.
Ground coriander: Adds a slightly citrusy, warm note.
Ground turmeric: For earthiness and that lovely golden color.
Indian red chili powder or cayenne pepper: Adds subtle heat—adjust for your spice preference.
Freshly cracked black pepper: I always pop in plenty for a little kick.
Chickpeas: Drained and rinsed canned chickpeas make this stew easy and quick.
Water or vegetable broth: Broth gives extra flavor; water works great too.
Sweet potatoes: Peeled and finely diced for tender, sweet chunks in every bite.
Crushed tomatoes: Tomatoes add a tangy depth and help build the stew’s body.
Kosher salt: Essential to bring out all the flavors.
Swiss chard: Finely sliced for a burst of green goodness; kale is a great substitute.
Fresh lemon juice: A splash of brightness to finish off the richness.
Fresh cilantro: Chopped and added at the end for herbal freshness.
Fresh mint: Finely chopped for a surprising, cool contrast.
Thinly sliced red onions: For topping and crunch.
Coconut yogurt: Optional but fantastic for creamy tang and extra layers.
White or brown rice: Perfect for serving and soaking up all the stew’s goodness.
Indian flatbread or pita bread: If you want to scoop instead of spoon, this is my go-to.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this stew as-is, but sometimes I like to switch things up depending on what I have on hand or what my family’s cravings are. Feel free to personalize it to suit your taste buds—it’s super forgiving and flexible!

Add Greens: I often swap in kale or spinach instead of Swiss chard based on what’s fresh at the market. Each adds a lovely texture and nutrition boost.
Spice Level: If you’ve got a heat lover at your table, I sometimes chuck in extra chili powder or fresh diced green chilies for a bolder kick.
Protein Boost: For extra heartiness, I’ve added cubed tofu or tempeh before simmering—great for soaking up flavors.
Changing the Base: Sometimes I use coconut milk in place of water for a creamier, richer stew that’s a total treat on chilly days.

How to Make Indian Chickpea Sweet Potato Stew (Vegan, Gluten-Free) Recipe

Step 1: Toast the Spices

Start by heating a large deep pan or Dutch oven over medium heat. Add the black mustard seeds and cumin seeds and keep stirring gently. You’ll notice the mustard seeds start to pop and jump around the pan—that’s when you know the spices are releasing their amazing aroma. Be careful not to burn them; 1-2 minutes usually does the trick. This little step is a game-changer for flavor, so don’t skip it!

Step 2: Sauté the Aromatics

Next, pour in the coconut oil and let it melt. Add the diced onions and cook, stirring now and then, for about 5 to 7 minutes until they soften and start to turn a beautiful golden color. Then, toss in the minced garlic and grated ginger, stirring continuously for about 1 to 2 minutes so they don’t stick or burn but get wonderfully fragrant.

Step 3: Spice It Up and Add Chickpeas

Slip in the bay leaves and sprinkle the garam masala, ground coriander, turmeric, red chili powder, and lots of freshly cracked black pepper. Stir everything together for a minute to let those spices bloom in the heat. Then pour in the chickpeas, giving them a good stir to coat them thoroughly in all those beautiful spices. Let the chickpeas toast for around 5-6 minutes — try to resist stirring too often; letting them brown a bit really boosts the taste.

Step 4: Build the Stew Base

Pour in the water or vegetable broth, scraping up any browned bits from the bottom of the pan—a little flavor treasure right there! Add the crushed tomatoes, diced sweet potatoes, and salt, stirring everything well. Bring the stew to a boil, then reduce the heat to medium-low and let it simmer gently for about 30 minutes. You’ll want to stir occasionally, and you’ll notice the sweet potatoes soften and the stew thickens into a luscious, rich consistency.

Step 5: Finish with Greens and Fresh Herbs

Add the finely sliced Swiss chard to the pot, cover, and cook for another 5 minutes until the greens are nicely wilted. Remove the bay leaves, then stir in the chopped cilantro and lemon juice for a pop of fresh brightness. Before serving, sprinkle over the fresh mint and some thinly sliced red onions, adding whatever creamy coconut yogurt you like on the side to mellow out the spices.

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Pro Tips for Making Indian Chickpea Sweet Potato Stew (Vegan, Gluten-Free) Recipe

Toast Your Spices: Toasting mustard and cumin seeds enhances their flavor and aroma—don’t rush this step!
Don’t Over-Stir Chickpeas: Let them brown a bit without constant stirring for deeper flavor and texture.
Adjust Spice Heat to Your Taste: Start with less chili powder and add more after tasting if needed.
Use the Right Sweet Potatoes: Choose firm, brightly colored ones to ensure they don’t turn mushy.

How to Serve Indian Chickpea Sweet Potato Stew (Vegan, Gluten-Free) Recipe

A white bowl filled with a colorful chickpea dish that has orange sweet potato chunks, green herbs like cilantro, and small pieces of tomato mixed in. A dollop of white yogurt is on one side, topped with cilantro. A lemon wedge is placed beside the yogurt, and two pieces of soft, lightly browned pita bread are tucked on the side of the bowl. The bowl sits on a surface with a white marbled texture, surrounded by small dishes holding red pepper flakes, fresh green mint leaves, and mustard seeds. Photo taken with an iphone --ar 2:3 --v 7 - Indian Chickpea Sweet Potato Stew, vegan gluten-free Indian stew, hearty plant-based Indian recipes, healthy chickpea and sweet potato stew, comforting vegan Indian dishes

Garnishes

My favorite garnishes are fresh mint and cilantro for their bright herbal notes, thinly sliced red onions for crunch, and a dollop of coconut yogurt on the side to add creaminess and help mellow the spice. These simple touches really bring the stew to life and elevate each bite.

Side Dishes

I usually serve this stew with fluffy white rice or nutty brown rice to soak up all those delicious juices. Indian flatbreads like naan or simple pita bread also make fantastic scooping tools and add extra comfort-food vibes.

Creative Ways to Present

For special occasions, I like to serve this stew in deep, rustic bowls and garnish with edible flowers and a sprinkle of toasted pumpkin seeds for an unexpected crunch and pop of color. Alternatively, layering it over a bed of turmeric rice with fresh herb sprigs turns it into a delightful centerpiece dish.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge, where this stew keeps wonderfully for up to 4 days. The flavors actually deepen overnight, so it’s a perfect meal prep winner!

Freezing

This stew freezes beautifully. Just cool completely, then transfer to freezer-safe containers or bags. When you thaw it, the texture holds up well, making it easy to have a homemade, hearty meal ready whenever you need.

Reheating

Reheat gently on the stove over medium-low heat, stirring occasionally. If it’s too thick, add a splash of water or broth to loosen the consistency. I find reheating slowly keeps the sweet potatoes tender and prevents the chickpeas from drying out.

FAQs

Can I use dried chickpeas instead of canned?

Absolutely! Just remember to soak and cook dried chickpeas fully before adding them to the stew. Using canned chickpeas is a great time-saver, but dried ones give you full control over texture and flavor.
What can I substitute for Swiss chard if I can’t find it?

Kale, spinach, or even collard greens work really well as substitutes. Just keep in mind cooking times will vary slightly depending on the green you choose.
Can I make this stew spicier or milder?

Yes! Adjust the amount of Indian red chili powder or cayenne pepper to your heat tolerance. Start with less and add in increments after tasting for the perfect spice balance.
Is this recipe suitable for meal prepping?

Definitely! This stew holds up well in the fridge and freezer and tastes even better the next day, making it an excellent choice for prepping meals ahead of time.

Final Thoughts

This Indian Chickpea Sweet Potato Stew (Vegan, Gluten-Free) Recipe is one of those gems that feels like a hug on a plate. I cherish how easy it is to make, how the spices come alive while simmering, and how it fills the house with the most inviting aroma. Every time I serve it, my family goes crazy for the cozy flavors and hearty texture, and I’m sure you’ll have the same experience. Give this recipe a try—you’ll be so glad you did, and it might just become your new weeknight favorite.