Saucy Chickpeas and Sweet Potato
Warm, hearty, and bursting with flavor, this Saucy Chickpeas and Sweet Potato recipe is the ultimate one-pot comfort meal. Packed with tender sweet potatoes, protein-rich chickpeas, and a creamy coconut milk base infused with aromatic curry spices, this recipe is both nourishing and satisfying. The dish comes together in just 45 minutes, making it a perfect option for busy weeknights. Fresh spinach adds a pop of color and nutrients, while a garnish of cilantro and a squeeze of lime brighten every bite. Serve over fluffy rice or pair with warm flatbread for a wholesome dinner that’s vegan, gluten-free, and utterly delicious. This flavorful, plant-based recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 2 medium sweet potatoes, cubed
- 2 cups chickpeas, drained and rinsed
- 1 15-ounce can crushed tomatoes
- 1 cup coconut milk
- 1 cup vegetable broth
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach
- 2 tablespoons fresh cilantro, chopped (optional)
- 4 lime wedges, for serving
- cooked rice or flatbread, for serving
Instructions
Heat the olive oil in a large skillet or pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and grated ginger and cook for another 1 minute until fragrant.
Add the cubed sweet potatoes to the pan and sauté for 5 minutes to lightly brown them.
Stir in the curry powder, ground cumin, paprika, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the chickpeas, crushed tomatoes, coconut milk, and vegetable broth. Stir to combine.
Bring the mixture to a simmer, then reduce the heat to medium-low and cover the pot with a lid.
Cook for 15-20 minutes or until the sweet potatoes are tender, stirring occasionally to prevent sticking.
Once the sweet potatoes are fully cooked, stir in the fresh baby spinach. Let it wilt for 1-2 minutes.
Taste and adjust seasonings if needed.
Serve the saucy chickpeas and sweet potatoes over cooked rice or with flatbread. Garnish with chopped fresh cilantro and a squeeze of lime, if desired.
Nutrition Facts
Calories |
422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1513 mg | 66% | |
| Total Carbohydrate | 70.3 g | 26% | |
| Dietary Fiber | 13.6 g | 48% | |
| Total Sugars | 18.4 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1102 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
