Creamy Chickpea and Sweet Potato Stew

Creamy Chickpea and Sweet Potato Stew

A creamy, vegan stew simmered with chickpeas, sweet potato, peanut butter, and coconut milk, flavored with lime and cilantro.

45 min
Servings6
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  • Vegetarian
  • Vegan
  • Gluten Free
  • Dairy Free
  • Pescatarian
  • Halal

Steps

  1. 1Heat oil in large saucepan over medium heat until shimmering. Add onion, sweet potato, salt, and red pepper flakes, and cook, stirring frequently, until onion begins to brown, 6 to 8 minutes.
  2. 2Add tomato paste and coriander and cook, stirring constantly, until tomato paste slightly darkens, 2 minutes. Stir in chickpeas and their liquid, coconut milk, water, and peanut butter. Increase heat to medium-high and bring to simmer. Cover; adjust heat to maintain simmer; and cook, stirring occasionally, until sweet potato is tender, about 15 minutes.
  3. 3Remove pot from heat and stir in lime zest and juice. Season with salt to taste. Serve, passing peanuts and cilantro separately.

Nutrition

Calories
241kcal
Protein
7g
Carbs
17g
Fat
18g
Fiber
4g
Sugar
7g

Estimated from the ingredient list.

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Questions

How long does creamy chickpea and sweet potato stew take to make?

About 45 minutes from start to finish, including prep.

How many people does this recipe serve?

It serves 6 as written. Use the servings control to scale every ingredient up or down.

Can I change the ingredients?

Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.