Sweet Potato Chickpea and Eggplant Hotpot

Warm up your weeknight dinners with this hearty and flavorful Sweet Potato Chickpea and Eggplant Hotpot! This one-pot vegan recipe combines tender chunks of sweet potatoes and eggplant with protein-packed chickpeas in a velvety coconut milk and vegetable broth base. Aromatic spices like cumin, smoked paprika, and cinnamon infuse the dish with comforting, bold flavors, while fresh spinach adds a pop of color and nutrients. Ready in under an hour, this hotpot is perfect for meal prepping or cozy family dinners. Garnish it with fresh cilantro and a squeeze of lemon for a refreshing finish, and serve it with rice, crusty bread, or enjoy it solo—this dish is a wholesome, gluten-free delight that’s sure to win over your taste buds!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 medium-sized (peeled and diced) sweet potatoes
• 1 large (diced) eggplant
• 1 400g can (drained and rinsed) canned chickpeas
• 1 400ml can coconut milk
• 2 cups vegetable broth
• 1 large (finely chopped) onion
• 3 minced garlic cloves
• 1 tablespoon (grated) ginger
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon chili flakes (optional)
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon (or to taste) pepper
• 2 cups (packed) fresh spinach
• 0.25 cup (chopped, for garnish) fresh cilantro
• 1 small (cut into wedges, for serving) lemon

Directions

Step 1

Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.

Step 2

Add the chopped onion and sauté for 5-7 minutes, stirring occasionally, until softened and translucent.

Step 3

Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

Step 4

Add the ground cumin, ground coriander, smoked paprika, ground cinnamon, and chili flakes (if using). Toast the spices for 30 seconds to release their aroma.

Step 5

Add the diced sweet potatoes, eggplant, and canned chickpeas. Stir to coat the vegetables evenly with the spices.

Step 6

Pour in the coconut milk and vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer.

Step 7

Cover the pot with a lid and cook for 25-30 minutes, stirring occasionally, until the sweet potatoes and eggplant are tender.

Step 8

Season the hotpot with salt and pepper to taste. Adjust the seasoning as needed.

Step 9

Stir in the fresh spinach and cook for an additional 2-3 minutes until wilted.

Step 10

Serve the hotpot hot, garnished with chopped fresh cilantro and a wedge of lemon on the side for added brightness. Enjoy with rice, bread, or on its own!

Nutrition Facts

Serving size	(2499.8g)

Amount per serving	% Daily Value*
Calories	1472.7

Total Fat 41.8g	0%
Saturated Fat 6.9g	0%
Polyunsaturated Fat 4.6g
Cholesterol 0mg	0%
Sodium 5678.4mg	0%
Total Carbohydrate 249.4g	0%
Dietary Fiber 56.8g	0%
Total Sugars 90.9g
Protein 41.8g	0%

Vitamin D 0IU	0%
Calcium 548.3mg	0%
Iron 15.5mg	0%
Potassium 3968.8mg	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: 24.4%

Protein: 10.9%

Carbs: 64.7%