Description
This Indian Chickpea Sweet Potato Stew is a hearty and wholesome vegan and gluten-free dish, packed with tender chickpeas, sweet potatoes, and vibrant Indian spices. Rich in flavor with aromatic mustard and cumin seeds, garam masala, and turmeric, this comforting stew is perfect for a nutritious meal. Served with fresh herbs, coconut yogurt, and your choice of rice or flatbread, it offers a cozy, satisfying experience that’s both healthy and delicious.
Ingredients
Scale
Spices & Seeds
- 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
Vegetables & Legumes
- 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
Liquids & Others
- 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
For Serving
- Thinly sliced red onions
- Coconut yogurt
- White rice or brown rice
- Indian flatbread or pita bread
Instructions
- Toast the spices: Heat a large, deep nonstick frying pan or Dutch oven over medium heat. Add black mustard seeds and cumin seeds. Stir occasionally, tossing the seeds for 1-2 minutes until they begin to pop and release a very aromatic fragrance without burning.
- Sauté onions: Add coconut oil to the pan and let it melt. Then add the finely diced onions and cook, stirring occasionally, for 5 to 7 minutes until they soften and start to turn golden brown.
- Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until very aromatic. Stir frequently to prevent burning or sticking to the pan.
- Add bay leaves and spices: Drop in the bay leaves followed by the garam masala, ground coriander, turmeric, chili powder, and fresh cracked black pepper. Mix well to coat the onions and garlic.
- Cook chickpeas: Add the drained and rinsed chickpeas to the pan. Stir them around to coat evenly in the spices. Let the chickpeas cook for 5-6 minutes, allowing them to brown slightly. Turn them only once during cooking for better texture.
- Simmer with liquids and sweet potatoes: Pour in 2 cups of water or vegetable broth. Stir to scrape up any browned bits from the bottom. Add crushed tomatoes, diced sweet potatoes, and kosher salt. Mix everything well and bring the mixture to a boil.
- Reduce and simmer: Lower the heat to medium-low and let the stew simmer, uncovered, for about 30 minutes. Stir occasionally until the sweet potatoes become tender and the stew thickens nicely.
- Add greens and finish cooking: Stir in the sliced Swiss chard, cover the pan, and cook for an additional 5 minutes until the greens have wilted. Remove the bay leaves.
- Finish with herbs and lemon: Stir in the fresh chopped cilantro and lemon juice. Adjust seasoning if necessary.
- Serve: Ladle the stew into bowls and garnish with fresh mint, thinly sliced red onions, and a dollop of coconut yogurt. Enjoy alongside white or brown rice and your choice of Indian flatbread or pita bread for a complete meal.
Notes
- This stew is a perfect blend of wholesome ingredients and comforting flavors, ideal for a nourishing meal any time.
- It is naturally vegan and gluten-free, using coconut oil and dairy-free yogurt for added creaminess.
- Adjust the chili powder or cayenne to your preferred spice level.
- Swiss chard can be substituted with kale or spinach if desired.
- For a heartier meal, serve with rice or Indian flatbreads like naan or roti.
- Leftovers store well and taste even better the next day after flavors meld.
Nutrition
- Serving Size: 1 serving
- Calories: 431 kcal
- Sugar: 12 g
- Sodium: 945 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 69 g
- Fiber: 18 g
- Protein: 16 g
- Cholesterol: 0 mg
