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Vegan Sweet Potato Stew

Vegan sweet potato stew with tender cubes and chickpeas simmered in a spiced broth, then finished with wilted kale. This hearty American-style main dish is built in one pot and brightened with lemon before serving with cilantro and crusty bread.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Sweet potatoes
  • 3 large sweet potatoes Peeled and cubed.
Chickpeas
  • 2 can (15 oz) chickpeas Drained.
Kale
  • 3 cup kale Roughly chopped.
Diced tomatoes
  • 1 can (14 oz) diced tomatoes
Onion
  • 1 onion Diced.
Garlic
  • 4 garlic cloves Minced.
Vegetable broth
  • 4 cup vegetable broth
Olive oil
  • 2 tbsp olive oil
Cumin
  • 2 tsp cumin
Turmeric
  • 1 tsp turmeric
Smoked paprika
  • 1 tsp smoked paprika
Cinnamon
  • 0.5 tsp cinnamon
Cayenne
  • 0.25 tsp cayenne
Lemon juice
  • 1 tbsp lemon juice
Fresh cilantro
  • 1 fresh cilantro For serving.
Crusty bread
  • 1 crusty bread For serving.
Salt
  • 0.25 tsp salt To taste.
Black pepper
  • 0.25 tsp black pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Heat the olive oil over medium heat and sauté the diced onion for 4 minutes, until softened and glossy.
  2. Add the minced garlic and the cumin, turmeric, smoked paprika, cinnamon, and cayenne, then cook for 2 minutes to bloom the spices.
Simmer the stew
  1. Add the cubed sweet potatoes, drained chickpeas, diced tomatoes, and vegetable broth, then bring the mixture to a boil.
  2. Reduce to a simmer and cook for 20-25 minutes, until the sweet potatoes are tender when pierced with a fork.
Finish and serve
  1. Stir in the roughly chopped kale and cook for 5 minutes, until wilted throughout.
  2. Stir in the lemon juice, then season with salt and black pepper to taste.
  3. Serve the stew hot, topped with fresh cilantro, with crusty bread on the side.

Notes

For the best texture, simmer until the sweet potatoes are just tender but not collapsing, then add kale and cook only until wilted. Store leftovers in a sealed container in the refrigerator for up to 4 days; freeze up to 2 months (cool completely before freezing). For a lower-sodium option, choose a low-sodium vegetable broth and keep added salt at the end to taste.