Bowls of vegetarian chickpea and sweet potato stew next to a can of Muir Glen Organic Fire Roasted Diced Tomatoes and assorted garnishes in small dishes.

Vegetarian Chickpea and Sweet Potato Stew

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50 Minutes Prep
1 Hour 25 Minutes Total
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8 Servings

Whether you’re looking for a vegetarian recipe or just something addictively delicious to make for dinner, this coconut and tomato stew, redolent of ginger, garlic and onions and warm spices and garnished with a shower of herbs and crunchy toasted cashews, will certainly fit the bill.

Ingredient List

  • 1/4 cup olive oil Small check mark in a circle icon
  • 1 cup chopped onions Small check mark in a circle icon
  • 3 tablespoons finely chopped gingerroot Small check mark in a circle icon
  • 5 cloves garlic, finely chopped Small check mark in a circle icon
  • 1 teaspoon ground coriander Small check mark in a circle icon
  • 1 teaspoon ground turmeric Small check mark in a circle icon
  • 1 teaspoon salt Small check mark in a circle icon
  • 1/2 teaspoon ground cumin Small check mark in a circle icon
  • 1/2 teaspoon pepper Small check mark in a circle icon
  • 1/4 teaspoon ground red pepper (cayenne) Small check mark in a circle icon
  • 2 cans (15 oz each) chickpeas, drained, rinsed Small check mark in a circle icon
  • 2 cans (14 oz) unsweetened coconut milk (not cream of coconut) Small check mark in a circle icon
  • 1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained Small check mark in a circle icon
  • 1 lb sweet potatoes, peeled and cut into 1-inch pieces (about 3 cups) Small check mark in a circle icon
  • 1 bag (5 oz) baby spinach Small check mark in a circle icon
  • 1/2 cup fresh mint leaves, chopped Small check mark in a circle icon
  • 1/2 cup fresh cilantro leaves, chopped Small check mark in a circle icon
  • 1/2 cup chopped roasted cashews Small check mark in a circle icon
  • 2 red Fresno or jalapeño chiles, thinly sliced, if desired Small check mark in a circle icon

Preparation

  1. In 5-quart Dutch oven, heat oil over medium-high heat. Add onions, gingerroot and garlic. Cook 4 to 5 minutes, stirring frequently, until softened and beginning to brown. Add coriander, turmeric, salt, cumin, pepper and red pepper. Cook and stir 30 seconds. Add chickpeas; cook and stir 5 to 6 minutes or until chickpeas begin to brown. Add coconut milk, tomatoes and sweet potatoes; heat to boiling. Reduce heat to medium-low; cover and simmer 25 to 30 minutes, stirring occasionally, until sweet potatoes are tender. Add spinach; stir 1 to 2 minutes or until wilted.
  2. Divide among serving bowls; garnish with mint, cilantro, cashews and chiles.

Tips

  • Allowing the chickpeas to brown in the spices infuses them with flavor and helps them begin to break down slightly, which gives nice body to the stew.
  • Make sure the spices in your pantry are no more than one year old. Old spices won’t give you the same amount of flavor as fresh spices will.
  • Fresno chiles can often be found in the produce section of your grocery store. Look for fresh chiles that resemble red jalapeños.
  • A generous garnish of fresh herbs and crunchy cashews turns an already delicious stew into a memorable bowl.
  • Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.

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