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!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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
• 0 cooked rice or flatbread, for serving

Directions

Step 1

Heat the olive oil in a large skillet or pot over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until translucent.

Step 3

Stir in the minced garlic and grated ginger and cook for another 1 minute until fragrant.

Step 4

Add the cubed sweet potatoes to the pan and sauté for 5 minutes to lightly brown them.

Step 5

Stir in the curry powder, ground cumin, paprika, salt, and black pepper. Cook for 1 minute to toast the spices.

Step 6

Add the chickpeas, crushed tomatoes, coconut milk, and vegetable broth. Stir to combine.

Step 7

Bring the mixture to a simmer, then reduce the heat to medium-low and cover the pot with a lid.

Step 8

Cook for 15-20 minutes or until the sweet potatoes are tender, stirring occasionally to prevent sticking.

Step 9

Once the sweet potatoes are fully cooked, stir in the fresh baby spinach. Let it wilt for 1-2 minutes.

Step 10

Taste and adjust seasonings if needed.

Step 11

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

Serving size	(1940.4g)

Amount per serving	% Daily Value*
Calories	1683.3

Total Fat 44.1g	0%
Saturated Fat 6.3g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 6473.1mg	0%
Total Carbohydrate 276.2g	0%
Dietary Fiber 55.0g	0%
Total Sugars 69.7g
Protein 57.3g	0%

Vitamin D 0IU	0%
Calcium 552.7mg	0%
Iron 25.8mg	0%
Potassium 4046.3mg	0%

*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.

Source of Calories

Fat: 22.9%

Protein: 13.2%

Carbs: 63.8%