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Vegan Sweet Potato Stew

Vegan sweet potato stew made in one pot with tender sweet potato cubes, chickpeas, and wilted kale in a spiced tomato broth. Simmer until the sweet potatoes are soft and serve with a fresh lemon finish and chopped cilantro.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

sweet potatoes
  • 3 large sweet potatoes peeled and cubed
chickpeas
  • 2 can (15 oz) cans chickpeas drained
kale
  • 3 cup kale roughly chopped
diced tomatoes
  • 1 can (14 oz) diced tomatoes
onion
  • 1 onion diced
garlic
  • 4 garlic cloves minced
vegetable broth
  • 4 cup vegetable broth
olive oil
  • 2 tbsp olive oil
cumin
  • 2 tsp cumin
turmeric
  • 1 tsp turmeric
smoked paprika
  • 1 tsp smoked paprika
cinnamon
  • 0.5 tsp cinnamon
cayenne
  • 0.25 tsp cayenne
lemon juice
  • 1 tbsp lemon juice
fresh cilantro
  • 1 fresh cilantro for serving
crusty bread
  • 1 crusty bread for serving
salt and pepper
  • 1 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Heat the olive oil in a Dutch oven, then sauté the diced onion for 4 minutes, stirring until softened and translucent.
  2. Add the minced garlic and the cumin, turmeric, smoked paprika, cinnamon, and cayenne, then cook for 2 minutes while fragrant.
Build the stew
  1. Add the sweet potato cubes, drained chickpeas, diced tomatoes, and vegetable broth, then bring the mixture to a boil.
  2. Reduce to a simmer and cook for 20-25 minutes, until the sweet potatoes are tender when pierced.
  3. Stir in the roughly chopped kale and cook for 5 minutes, until the kale is wilted and bright green.
  4. Turn off the heat, stir in the lemon juice, then season with salt and pepper to taste.
Serve
  1. Ladle the stew into bowls and top with fresh cilantro.
  2. Serve with crusty bread on the side for dipping.

Notes

For the best texture, cut the sweet potatoes into similar-size cubes so they finish cooking at the same time; if they’re still firm after 25 minutes, simmer 5 more. Refrigerate leftovers in a sealed container for up to 4 days; freeze up to 2 months (stir well after thawing and reheating). For a lower-sodium option, choose low-sodium vegetable broth and canned chickpeas.