Vegan Indian Chickpea and Sweet Potato Stew Recipe

Since my Instant Pot Chana Masala recipe is one of my most popular dishes (and a personal favorite), I riffed on it to create this Indian Chickpea Sweet Potato Stew. Because many home cooks don’t have an Instant Pot, I developed this as a stovetop recipe so anyone can make it easily.

This stew is bold but balanced, full of warming aromatics and Indian spices, and hearty enough to satisfy comfort-food cravings while remaining wholesome and nutritious. It’s vegan, gluten-free, and plant-forward, offering fiber, protein, vitamins, and antioxidants from chickpeas, sweet potato, garlic, ginger, and Swiss chard.

Serve it on a cold night: it’s comforting, filling, and perfect for winter.

Ingredient Rundown

Chickpeas

Chickpeas are the backbone of this stew. I prefer home-cooked chickpeas for texture, but canned chickpeas work perfectly well and save time. This recipe uses 3 1/2 cups cooked chickpeas, which equals two 15-ounce cans, drained and rinsed.

Indian spices

This stew layers whole and ground Indian spices for depth of flavor. The whole spices—black mustard seeds and cumin seeds—are dry-toasted at the start to release their aroma. Ground spices used later include garam masala, ground coriander, turmeric, and Indian red chili powder (substitute cayenne at half the amount if needed). Once you stock a few staples, they keep well in a cool, dark place and unlock many savory Indian recipes.

Aromatics

Onions, fresh garlic, and grated fresh ginger form the aromatic base of many Indian dishes. I omit green chiles here to keep the stew moderately spicy—heat comes mainly from the red chili powder. Fresh garlic and ginger are essential: sautéing them in oil creates flavor layers that powdered forms cannot match. If prepping fresh aromatics feels tedious, grate or mince larger batches and freeze portions for future use.

Sweet potatoes

Sweet potatoes add natural sweetness and body that balance the spices. On the stovetop they soften rather than completely break down, so dice them finely to ensure they cook through in the allotted simmer time. Finely diced pieces create a better texture and integrate with the stew without long cooking.

Swiss chard

A handful of greens finishes the stew beautifully. Add chard or kale toward the end and cook until wilted. Swiss chard contributes vitamins and minerals and can be swapped for spinach, kale, or collards—spinach will wilt fastest, collards may need a bit more time.

Garnishes and finishes

Finishing touches brighten and balance the stew. I recommend a squeeze of lemon, chopped cilantro, and fresh mint for cooling contrast. Serve with coconut yogurt and thinly sliced red onions for extra tang and texture. The lemon lifts the dish and the mint pairs beautifully with the warm spices.

Watch: How to make Indian Chickpea Sweet Potato Stew

A full demonstration video is available; the recipe portion begins around the 4:20 mark in the original video.

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

Ingredients

• 2 teaspoons black mustard seeds (or brown mustard seeds)
• 1 1/2 teaspoons whole cumin seeds
• 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

Ground spices

• 1 tablespoon garam masala
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon Indian red chili powder (or 1/4 teaspoon cayenne)
• A generous amount of freshly cracked black pepper

• 2 (15-ounce) cans chickpeas, drained and rinsed (equivalent to 3 1/2 cups cooked chickpeas)
• 2 cups water or vegetable broth
• 3 cups peeled and finely diced sweet potatoes (about 2 large or 3 medium)
• 1 (14.5-ounce) can crushed tomatoes (or half of a 28-ounce can)
• 1 1/2 teaspoons kosher salt
• 4 ounces Swiss chard, finely sliced into ribbons (or kale/spinach)
• 1 1/2 tablespoons fresh lemon juice
• 1 cup fresh cilantro, roughly chopped
• 1/2 cup fresh mint, finely chopped

Garnishes (optional but recommended)

• Thinly sliced red onions
• Coconut yogurt

For serving

• White or brown rice, or Indian flatbread/pita

Instructions

1. Heat a large, deep nonstick frying pan or Dutch oven over medium heat. Add the black mustard seeds and cumin seeds and toast, stirring occasionally, for 1–2 minutes until they start to pop and smell aromatic. Avoid burning them.
2. Add the coconut oil. Once melted, add the diced onions and cook, stirring occasionally, until softened and lightly golden, about 5–7 minutes.
3. Add the garlic and ginger and cook 1–2 minutes until very aromatic, stirring frequently to prevent sticking.
4. Add the bay leaves and ground spices, then add the chickpeas. Stir to coat the chickpeas in the spices and allow them to cook for 5–6 minutes, turning once or twice so some pieces get slightly browned and crisp.
5. Pour in the water or broth and scrape up any browned bits from the bottom of the pan. Add the diced sweet potatoes, crushed tomatoes, and salt. Stir, bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, for about 30 minutes or until the sweet potatoes are tender and the stew has thickened.
6. Add the Swiss chard (or kale), cover the pan, and cook for 5 minutes more until the greens are wilted. Remove and discard bay leaves.
7. Stir in the cilantro and lemon juice. Serve hot with fresh mint, sliced red onion, and a dollop of coconut yogurt if desired.

Notes

• If you can’t find black mustard seeds, brown mustard seeds are an easy substitute.
• Omit red chili powder for a milder stew.
• Three cups of diced sweet potato equals about 3 medium or 2 large sweet potatoes—dice them finely so they cook through in the indicated time.
• Substitute other greens such as kale or spinach; spinach will wilt quickly while collards need a little longer.
• Fresh mint adds a cool, slightly sweet contrast to the spices—highly recommended as a finishing touch.

Nutrition (per serving, approximate)

Calories: 431 kcal | Carbohydrates: 69 g | Protein: 16 g | Fat: 13 g | Fiber: 18 g | Sodium: 945 mg

Nutrition information is an approximation and will vary based on exact ingredients and portion sizes.