Name: Indian Chickpea Sweet Potato Stew (Vegan, Gluten-Free) Recipe
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Cuisine: Indian
Ingredients: 2 teaspoons black mustard seeds*; 1 1 ⁄2 teaspoons whole cumin seeds; 1 tablespoon garam masala; 2 teaspoons ground coriander; 1 teaspoon ground turmeric; ½ teaspoon Indian red chili powder or 1⁄4 teaspoon cayenne pepper**; A generous amount of freshly cracked black pepper; 2 tablespoons coconut oil; 2 medium yellow onions, finely diced; 6 garlic cloves, minced; 1 1 ⁄2-inch piece fresh ginger, grated or minced; 3 bay leaves; 2 (15-ounce) cans of chickpeas, drained and rinsed; 2 cups water or vegetable broth; 3 cups peeled and finely diced sweet potatoes; 1 (14.5-ounce) can crushed tomatoes; 1 1/2 teaspoons kosher salt; 4 ounces Swiss chard, finely sliced into ribbons; 1 1/2 tablespoons fresh lemon juice; 1 cup fresh cilantro, roughly chopped; 1/2 cup fresh mint, finely chopped; Thinly sliced red onions; Coconut yogurt; White rice or brown rice; Indian flatbread or pita bread

Jump to Recipe· 4.7 from 30 reviews

If you’re craving a cozy, nourishing meal with bold flavor and a rainbow of textures, you absolutely must try this Indian Chickpea Sweet Potato Stew (Vegan, Gluten-Free)! Brimming with tender sweet potatoes, hearty chickpeas, and a bouquet of warming spices, this one-pot wonder is a hug in a bowl. It’s the kind of dish that’s every bit as comforting as it is vibrant, and naturally vegan and gluten-free, making it a crowd pleaser no matter who’s coming to dinner. Let’s get ready to fill your kitchen with the most irresistible aroma!

Indian Chickpea Sweet Potato Stew (Vegan, Gluten-Free) Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for this Indian Chickpea Sweet Potato Stew (Vegan, Gluten-Free) are beautifully straightforward, but each one is chosen for the flavor, texture, or pop of color it brings to the party. Don’t be intimidated by the spices—most are pantry staples, and they truly make this stew sing!

Black mustard seeds: Bring a nutty, pungent flavor to the base; brown mustard seeds work too if needed.
Whole cumin seeds: Toasted with the mustard seeds, they create the distinctive earthy backbone of the stew.
Coconut oil: Adds subtle richness and carries the flavors of the spices beautifully.
Yellow onions: Finely diced for plenty of sweetness and depth as they caramelize.
Garlic cloves: Loads of aromatic complexity; don’t skimp!
Fresh ginger: Adds a peppery, citrusy sparkle that brightens every bite.
Bay leaves: Infuse the stew with gentle, herbal warmth as it simmers.
Garam masala: A magical Indian spice blend that brings warmth and complexity.
Ground coriander: Lends a lemony, slightly sweet base note.
Ground turmeric: For golden hue and earthy flavor, not to mention its health perks.
Indian red chili powder or cayenne pepper: Just enough to give a subtle kick—use less or omit if mild is your style.
Freshly cracked black pepper: Enhances all the other flavors.
Chickpeas: Hearty, protein-rich, and oh-so-satisfying.
Water or vegetable broth: Helps everything come together as a rich, flavorful stew.
Sweet potatoes: Soft, slightly sweet, and a gorgeous contrast to the spices and savory chickpeas.
Crushed tomatoes: Add tangy brightness and a luscious, saucy consistency.
Kosher salt: Essential to bring all the flavors to life.
Swiss chard (or other greens): Ribbons of green for freshness and extra nutrients; kale or spinach also work well.
Fresh lemon juice: A finishing splash to lift all the flavors and balance the richness.
Fresh cilantro: Chopped and stirred in for a fresh, herbal punch.
Fresh mint: Finely chopped for an unexpected, cooling contrast—absolutely worth including!
Garnishes (optional but recommended): Sliced red onions and coconut yogurt for creamy, tangy finish.
For serving: White or brown rice, or your favorite Indian flatbread or even pita to soak up all that delicious stew.

How to Make Indian Chickpea Sweet Potato Stew (Vegan, Gluten-Free)

Step 1: Toast the Aromatics

Start by heating a large, deep nonstick frying pan or Dutch oven over medium heat. Once it’s hot, add the black mustard seeds and cumin seeds. Stir them frequently for one to two minutes, just until they begin to pop and release their wonderfully nutty aroma without burning—this toasting step makes all the difference in layering flavor!

Step 2: Sweat the Onions

Add the coconut oil to your pan, letting it melt quickly. Then stir in your finely diced yellow onions. Cook, stirring now and then, until the onions are soft, translucent, and just hinting at golden caramelization; this usually takes about five to seven minutes and unlocks their natural sweetness.

Step 3: Build the Flavor Base

Next up are garlic and ginger—toss them in and cook for another minute or two, stirring frequently to keep them from sticking. This transforms the kitchen into a fragrant paradise. Now’s the time to add the bay leaves and all your ground spices (garam masala, coriander, turmeric, chili powder, freshly ground pepper). Stir everything so the onions and aromatics are coated in that gorgeous, spiced oil.

Step 4: Sauté the Chickpeas

Add the drained chickpeas to the pot, stirring well to coat them all over with spices. Give them five to six minutes, turning them only once after a few minutes to let them get slightly browned and crisp-dusted on at least one side. This step is key for adding nutty depth to the Indian Chickpea Sweet Potato Stew (Vegan, Gluten-Free)!

Step 5: Simmer to Perfection

Pour in the water or vegetable broth, scraping up any little browned bits clinging to the bottom (they’re flavor gold!). Add the crushed tomatoes, sweet potatoes, and salt, stirring everything together well. Bring the stew to a boil, then turn the heat down and let it gently bubble away for about 30 minutes. Stir every so often and let the sweet potatoes become silky and tender, while the sauce thickens to a cozy, stew-like texture.

Step 6: Add Greens and Finish

Now, stir in the ribbons of Swiss chard (or whichever greens you prefer) and cover the pan. After about five minutes, the greens will have wilted beautifully. Fish out the bay leaves and give the whole pot a taste for seasoning.

Step 7: Freshen Up & Serve

To finish your Indian Chickpea Sweet Potato Stew (Vegan, Gluten-Free), turn off the heat and stir in fresh cilantro and that crucial splash of lemon juice. Ladle the stew into bowls, sprinkle with fresh mint, and don’t forget that final flourish of sliced red onion and a spoonful of coconut yogurt for the best possible bite!

How to Serve Indian Chickpea Sweet Potato Stew (Vegan, Gluten-Free)

Garnishes

This stew adores its garnishes—think thinly sliced red onions for crunch, a dollop of coconut yogurt for creamy tang, and a shower of fresh cilantro or mint for herbal brightness. Each topping adds a new element, turning each bowl into a customized delight.

Side Dishes

For soaking up every last drop, serve with fluffy basmati rice (white or brown both shine!) or your favorite Indian flatbread. Even a piece of pita bread will do the trick, making this Indian Chickpea Sweet Potato Stew (Vegan, Gluten-Free) a perfect candidate for a hands-on, comforting meal.

Creative Ways to Present

This stew is practically made for meal prepping: ladle it into individual jars for on-the-go lunches, or serve over a bed of wilted greens for extra color. For parties, create a stew “bar” with a lineup of garnishes so everyone can dress up their own bowl—fun, interactive, and guaranteed to impress!

Make Ahead and Storage

Storing Leftovers

Once cooled, leftovers can be stored in a sealed container in the fridge for up to five days. The flavors deepen even further overnight, so don’t be surprised if tomorrow’s lunch tastes even better than tonight’s dinner!

Freezing

This Indian Chickpea Sweet Potato Stew (Vegan, Gluten-Free) is a superstar when it comes to freezing. Simply portion into airtight containers (leave a tad bit of space for expansion), and freeze for up to three months. Thaw in the fridge overnight or gently in a pan on the stovetop.

Reheating

To reheat, gently warm on the stovetop over medium-low heat, stirring occasionally and adding a splash of water if it looks too thick. Microwave reheating also works—just be sure to do so in short intervals, stirring between rounds for even warmth.

FAQs

Can I use dried chickpeas instead of canned?

Absolutely! Just soak and cook the dried chickpeas ahead of time until tender. About 1 3/4 cups dried chickpeas will yield the amount needed for this recipe once cooked.

What can I substitute for Swiss chard?

Feel free to use kale, spinach, or even collard greens. Spinach wilts in a flash, while kale and collards will need a few extra minutes to become perfectly tender.

How spicy is this stew?

The stew is flavorful but not overly hot—just a touch of chili powder brings a gentle heat. For a milder version, simply reduce or omit the chili powder or cayenne altogether.

Can I make this stew oil-free?

Yes! You can sauté the onions and spices in a bit of vegetable broth instead of coconut oil. The flavor will be a touch less rich, but the stew will still taste fantastic.

Will the flavors change after freezing?

After freezing, the stew’s flavors blend and mellow even more, often making it taste richer and more unified. Some greens may become a bit softer, but overall, the dish freezes beautifully!

Final Thoughts

I can’t recommend this Indian Chickpea Sweet Potato Stew (Vegan, Gluten-Free) enough—it’s everything you want in a comforting meal, plus a little more. Give it a try, have fun with the garnishes, and don’t forget to savor every fragrant, flavorful spoonful. Happy cooking, friends!