Spiced Chickpea and Sweet Potato Stew

Chickpeas and sweet potato in a warming coconut-tomato broth with North African spices. One pot, minimal effort, maximum comfort.

360

Calories

16g

Protein

50g

Carbs

10g

Fat

GLP-1 Tip

This stew is very gentle and the sweet potato breaks down into the broth. Makes 2 servings — eat one small bowl now, save the rest. Reheats beautifully.

Easy on stomachVeganVegetarianDairy FreeNausea friendly

Ingredients

Serves 1 · 10 min prep · 25 min cook

5 ml olive oil
0.5 piece onion, diced
3 g cumin
2 g cinnamon
2 g paprika, smoked
0.5 g cayenne pepper, pinch(optional)
1 piece garlic, clove, minced
150 g sweet potato, peeled, cubed

Substitutions

Butternut squash works instead of sweet potato. White beans can replace chickpeas. Skip coconut milk and use extra stock for a lighter version.

This is not medical advice. Consult your prescribing physician about dietary changes. Nutritional values are estimates and may vary.

Method

1
Heat 1 tsp oil in a large saucepan. Add 1/2 diced onion and cook for 3 minutes. Add 1 tsp cumin, 1/2 tsp cinnamon, 1/2 tsp smoked paprika, pinch of cayenne, and 1 minced garlic clove. Stir for 30 seconds.
~4 min
2
Add 1 small sweet potato (about 150g), peeled and cut into 2cm cubes.
~2 min
3
Add 200g tinned chickpeas (drained), 200g tinned chopped tomatoes, and 100ml coconut milk (light). Stir to combine.
~1 min
4
Bring to a simmer and cook for 20-25 minutes until sweet potato is fork-tender.
~22 min
5
Season with salt, pepper, and a squeeze of lime. Serve in a bowl with fresh coriander if you have it.
~1 min

Spiced Chickpea and Sweet Potato Stew

Ingredients

Substitutions

Method

Chef Notes