This one-pot creamy sweet potato and chickpea dish is a delicious and cozy vegan dinner. It's hearty, flavorful, and ready in about 30 minutes. Perfect for busy weeknights when you want something quick, nourishing, and delicious.
There's something magical about some one-pot meals that taste like they simmered all day… even when they didn't. And if it has chickpeas like my Tomato Chickpea Stew or this creamy sweet potato and chickpea, even better.
This creamy chickpea and sweet potato stew is what I make on those nights when I don't feel like cooking but still want something that tastes like I put in way more effort than I did.
It's cozy, creamy, and full of warm spices, tender sweet potatoes, and that silky cashew cream that ties it all together. With minimal effort and maximum flavor, it's definitely earned a spot in my weekly rotation.
For more cozy, easy, vegan meals, try my Lemony Brown Lentil Soup, Vegan Creamy Pumpkin Pasta, and Vegetable Stew and Dumplings.
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Why I Love This Recipe
- It's a one-pot meal, so cleanup's super easy.
- With minimal prep and pantry-friendly ingredients, it's perfect for a quick weeknight dinner.
- Ready in about 30 minutes.
- Tastes even better the next day, so it is excellent for meal prep.
Ingredients and Swaps
Sweet potato: Replace sweet potatoes with diced small white potatoes or a combo of sweet and regular potatoes. Note that in the U.S., many supermarkets label orange-fleshed sweet potatoes as "yams," even though they're not actually yams.
Beans: Substitute with any white beans. You can also use a can of cooked lentils or add about ¾ cup of cooked lentils alongside the garbanzo beans.
Kale: If you're not a fan of kale, sub with spinach or your favorite greens.
Cashew Cream: Swap the cashew cream for a can of coconut cream.
See the printable recipe card for quantities and a full list of ingredients.
Variations
- Stir in sauteed and spiced tofu or tempeh before serving.
- Replace the chickpeas with cooked lentils for an earthier twist.
- Try butternut squash in place of sweet potato.
How To Make This Easy Vegan Dinner
See the complete printable recipe card below for the details.
Step 1: Sauté the Sweet Potatoes
Heat olive oil in a large pot and cook the sweet potatoes for 5-6 minutes, until slightly golden and just starting to soften.
Step 2: Add Spices & Sauté
Stir in all the spices until fragrant for about 1 minute.
Step 3: Add Veggie Broth or Vegetable Base Paste and Water
Pour in the vegetable stock or add the veggie paste and water. Cover and simmer for 10-12 minutes, until the sweet potatoes are tender.
Step 4: Stir in Chickpeas & Cashew Cream
Add the chickpeas and cashew cream, and simmer uncovered for about 5 minutes until the stew turns thick and creamy.
Step 5: Kale and Lemon
Stir in kale and cook until wilted. Add a squeeze of lemon, then serve with chopped cilantro and a drizzle of olive oil.
Step 6: Finish & Serve
Serve with chopped cilantro or parsley and a drizzle of olive oil, if desired.
Top Tips
- Cut the sweet potatoes into small and uniform pieces so they cook evenly and quickly.
- Simmer gently, not furiously. A slow bubble keeps everything creamy instead of breaking it down.
- As this dish sits, it becomes thicker. Add extra veggie broth or water to thin it out.
- Taste and tweak. A squeeze of lemon or an extra pinch of salt can totally transform the flavor.
Serving Suggestions
- Spoon it over white or brown rice, quinoa, or couscous, or grab some crusty bread and call it dinner.
- Serve alongside a simple green salad with an Easy Lemon Vinaigrette or Vegan Cilantro Lime Dressing.
Creamy Sweet Potato and Chickpeas FAQS
Absolutely! This stew stays great for days. Just store it in an airtight container in the fridge for up to 4 days.
More Quick Vegan Recipes
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Creamy Sweet Potato and Chickpeas
Ingredients
For the Recipe
- 2 tablespoons olive oil
- 1 large sweet potato diced into ½-inch cubes
- 2 teaspoons vegetable base paste (or substititue the veggie paste and water for 2 cups of prepared vegetable broth)
- 2 cups water
- ¾ cup cashew cream or a can of coconut cream*
- 1 15 ounce can chickpeas drained and rinsed
- 1 cup kale or spinach thick stems removed and chopped well*
- juice and zest of 1 lemon
- 2 tablespoons fresh cilantro or parsley chopped for garnish
Spice Mix
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon salt adjust to taste
- ¼ teaspoon ground coriander
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon red pepper flakes
Instructions
- Make the Spice Mix: In a small bowl or plate, mix together the oregano, garlic powder, onion powder, black pepper, salt, coriander, cinnamon, nutmeg, and red pepper flakes and set aside.
- Sauté the sweet potatoes: Heat olive oil in a large pot over medium heat. Add the cubed sweet potatoes and cook for 5-6 minutes, stirring occasionally, until they start to soften and get a little golden around the edges.
- Add the Spice Mix: Add the spice mixture to the pan and cook for 30-45 seconds until fragrant.
- Add stock and simmer: Stir in the vegetable base paste and water (or vegetable broth) and bring to a simmer. Cover and cook for about 10-12 minutes, or until the sweet potatoes are fork-tender.
- Add the chickpeas and cashew cream: Stir in the chickpeas and cashew cream. Let it simmer uncovered for 5 minutes, stirring occasionally, until it's creamy and thickened to your desired consistency. If it gets too thick, add a little more veggie broth or water.
- Add the greens and lemon: Stir in the chopped kale or spinach and cook for 2-3 minutes until wilted. Add the zest and juice of one lemon and adjust seasoning to taste.
- Serve and garnish: Top with chopped cilantro or parsley. Serve it over rice, your favorite grain, or grab a piece of crusty bread and dive right in.
Regi Pearce says
This one’s my go-to when I don’t feel like cooking but still want something cozy and flavorful. One pot, minimal chopping and cleanup, and totally hits the spot every time!