Sweet Potato and Chick Pea Stew

Sweet potato chick pea stew

Spring is officially here, but it’s not quite here yet, if you know what I mean.

I mean it’s still cold.

The first few days of Spring whip between cold and blustery or wet and muddy. Either way, I want to stay inside and I’m craving comfort food. The smell of wet leaves and dog poo don’t make me want to go outside just yet. I just want to stay in and eat mashed potatoes.

How do I satisfy my cravings without eating badly? Simple. Soups and stews. Nothing makes the house smell better and warms your belly more than a big bowl of yummy stew.

Sweet potato chick pea stew

This stew is one of my favourites because it’s naturally sweet, high in fibre and protein and is FULL of vitamins and minerals including vitamin C to ward off any nasty end-of-winter colds that are trying to get one last hurrah.

This stew is dead simple and SUPER satisfying. Plus there are no crazy spices or weird ingredients. Just simple, real foods to warm you and your family from the inside out. Plus, because of the simple ingredients, this is a crowd pleaser.

It’s also versatile, if you like spice, add some! Want to liven it up? Squeeze a little lime! Craving crunch? Top this with some whole grain croutons. Or better yet, if you’re serving this to guests, create a soup bar and let them choose their toppings.

Sweet potato chick pea stew

Sweet Potato and Chick Pea Stew


  • 1 tbsp grapeseed oil
  • 1 white onion, roughly chopped
  • 2 cloves garlic, peeled and chopped
  • 2 sweet potatoes, peeled and diced
  • 2 carrots, scrubbed and roughly chopped
  • 4 cups vegetable broth
  • 1 can coconut milk
  • 1 can chick peas, drained and rinsed (save the goo for this treat!)
  • ½ head broccoli, chopped
  • 1 red pepper, cleaned and diced
  • 1 handful parsley, roughly chopped
  • Salt and pepper


Over medium heat, sauté onion, garlic and carrots in oil until they start to soften.

Add sweet potato. Cook another 3-5 minutes.

Add broth and bring to a boil. Once all vegetables are soft, take off heat and roughly puree. Leave some chunks of potato and carrot behind.

Place back on heat. Add pepper, broccoli, coconut milk and chick peas. Lower heat to a simmer and cook for ten minutes.

Add parsley and salt and pepper to taste. Enjoy!

Stays amazing covered in the fridge for up to a week or in the freezer for three months.

And I honestly cannot convey how good this is. You just have to make it! HAPPY SPRING!

Sweet potato chick pea stew


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