Harissa Chickpea Sweet Potato Stew
This harissa chickpea sweet potato stew is a cozy, one-pan vegan dinner packed with warming spices, tender sweet potatoes, and protein-rich chickpeas. Perfect for January nights and easy weeknight meals.
Servings 6 servings
Calories 260kcal
Equipment
- stove
Ingredients
- 1 red onion diced
- 4 garlic cloves minced
- 1 large sweet potato chopped
- 1½ tsp paprika
- 1 tsp cumin
- ½ tsp coriander
- 2-3 tbsp harissa paste adjust for desired taste
- 1 cup water or more if a soupier consistency is desired
- 1 tbsp vegan "chicken" bouillon
- 28 oz canned diced tomatoes
- 28 oz canned chickpeas drained and rinsed
- 2 tsp maple syrup
- 1 tbsp coconut aminos or low sodium soy sauce
- salt and pepper to taste
- ½ cup fresh cilantro leaves finely chopped
- 1 avocado sliced
Instructions
- Heat a large skillet or Dutch oven over medium low heat. Add in the onion and garlic and sauté for 2-3 minutes until fragrant.
- Add in the sweet potato, spices and harissa paste and stir to combine. Pour in the broth and tomatoes, reduce heat to low to bring to a gentle simmer, and cover, cooking for 15-20 minutes until the sweet potatoes are very tender.
- Add in the chickpeas, maple syrup and coconut aminos, stirring to combine and simmering until heated through. Season with salt and pepper to taste. Optional to roughly mash with a potato masher for a creamier, heartier texture, leaving about half of the chickpeas fully intact.
- Stir in half of the chopped cilantro.
- Serve hot, topped with the rest of the cilantro and avocado slices. This dish can be enjoyed on its own, atop basmati rice, with greens, or with crusty bread or naan for dipping.
Nutrition
Serving: 1serving | Calories: 260kcal | Carbohydrates: 40g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 1127mg | Potassium: 814mg | Fiber: 11g | Sugar: 8g | Vitamin A: 5942IU | Vitamin C: 20mg | Calcium: 122mg | Iron: 4mg
