Name: Indian Chickpea Sweet Potato Stew (Vegan, Gluten-Free) Recipe
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Cuisine: Indian
Ingredients: 2 teaspoons black mustard seeds; 1 1/2 teaspoons whole cumin seeds; 2 tablespoons coconut oil; 1 tablespoon garam masala; 2 teaspoons ground coriander; 1 teaspoon ground turmeric; 1/2 teaspoon Indian red chili powder or 1/4 teaspoon cayenne pepper; Freshly cracked black pepper, generous amount; 3 bay leaves; 2 medium yellow onions, finely diced; 6 garlic cloves, minced; 1 1/2-inch piece fresh ginger, grated or minced; 2 (15-ounce) cans chickpeas, drained and rinsed (about 3 1/2 cups cooked chickpeas); 3 cups peeled and finely diced sweet potatoes; 1 (14.5-ounce) can crushed tomatoes or half of one (28-ounce) can crushed tomatoes; 2 cups water or vegetable broth; 1 1/2 teaspoons kosher salt; 4 ounces Swiss chard, finely sliced into ribbons; 1 cup fresh cilantro, roughly chopped; 1/2 cup fresh mint, finely chopped; 1 1/2 tablespoons fresh lemon juice; Thinly sliced red onions; Coconut yogurt; White rice or brown rice; Indian flatbread or pita bread

If you’ve been hunting for a cozy, soul-warming dish that’s both comforting and healthy, you’ve got to try this Indian Chickpea Sweet Potato Stew (Vegan, Gluten-Free) Recipe. It’s one of those meals that’s packed with flavor, easy to make, and hits all the right notes for your taste buds and your body. I absolutely love how this stew combines sweet potatoes’ natural sweetness with hearty chickpeas and a blend of fragrant Indian spices that make every bite sing. Stick around—I’ll walk you through why this stew is a total winner and how to make it yourself without any fuss.

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Why You’ll Love This Recipe

Rich, Layered Flavors: The combination of spices like garam masala, turmeric, and mustard seeds creates a warming depth that’s hard to beat.
Wholesome and Nourishing: Made with chickpeas and sweet potatoes, it’s packed with fiber, protein, and vitamins—all plant-based and gluten-free.
Simple to Make at Home: With mostly pantry staples and a straightforward process, it’s a perfect weeknight recipe or meal prep winner.
Kid- and Family-Approved: My family goes crazy for this stew—I bet yours will too. It’s comforting but never boring.

A white bowl filled with a mix of chickpeas, chopped carrots, and green herbs, all cooked together with a slightly saucy texture. There is a dollop of white sauce and fresh green cilantro leaves on the left side of the bowl. A lemon wedge and two pieces of toasted flatbread are placed on the right side inside the bowl. Around the bowl are small white dishes with fresh green herbs and thinly sliced purple onions on a white marbled surface. Another white bowl with a similar chickpea mixture and greens is blurred in the background. Photo taken with an iphone --ar 2:3 --v 7 - Indian Chickpea Sweet Potato Stew, vegan gluten-free Indian stew, healthy chickpea sweet potato recipe, comforting Indian vegan stew, easy vegan Indian stew

Ingredients You’ll Need

When you start gathering ingredients for this Indian Chickpea Sweet Potato Stew (Vegan, Gluten-Free) Recipe, you’ll notice everything works together perfectly. The spices create that essential Indian flair, while the hearty chickpeas and sweet potatoes make it filling and satisfying. Shopping tip: try to find whole spices for better aroma, and fresh ginger and garlic really elevate the dish.

Flat lay of vibrant orange diced sweet potatoes, golden yellow onions finely diced, plump light beige chickpeas, bright green Swiss chard ribbons, fresh cilantro leaves, small clusters of black mustard seeds and whole cumin seeds, thin slices of deep purple red onion, and a small pile of golden brown garam masala powder, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Indian Chickpea Sweet Potato Stew, vegan gluten-free Indian stew, healthy chickpea sweet potato recipe, comforting Indian vegan stew, easy vegan Indian stew

Black mustard seeds: These tiny seeds add a wonderful pop and a slightly nutty flavor when toasted—don’t skip this step!
Whole cumin seeds: Toasting cumin seeds releases their earthy aroma, which is a key base for the stew’s flavor.
Coconut oil: Adds a subtle richness and helps bring all the spices together beautifully.
Yellow onions: Finely diced, they provide sweetness and body to the stew.
Garlic cloves: Minced for that classic aromatic warmth.
Fresh ginger: One of my favorite ingredients; grated or minced, it adds a lovely peppery zing.
Bay leaves: Infuse a hint of herbal depth during simmering.
Garam masala: The signature Indian spice blend that gives this stew its soul.
Ground coriander: Adds subtle citrusy undertones.
Ground turmeric: The earthy golden spice that also gives the stew a beautiful color.
Indian red chili powder or cayenne pepper: For just the right amount of heat, adjust to your preference.
Freshly cracked black pepper: Season generously for a bit of background warmth.
Canned chickpeas: Drained and rinsed, they’re a fantastic protein-packed base.
Water or vegetable broth: Use broth for more flavor or water if you prefer to keep it simple.
Sweet potatoes: Peeled and finely diced, they add natural sweetness and creaminess as they cook down.
Crushed tomatoes: Bring richness and acidity to balance the sweetness.
Kosher salt: Essential for bringing all the flavors alive.
Swiss chard: I love adding greens like chard for freshness and a nutrition boost—feel free to swap with kale if that’s what you have.
Fresh lemon juice: Stirred in at the end for a lovely bright lift.
Fresh cilantro: Roughly chopped and stirred in for that unmistakable fresh herb flavor.
Fresh mint: Finely chopped and served on top, it adds a surprising refreshing note.
Thinly sliced red onions: For garnish and a bit of crunch.
Coconut yogurt: Creamy and cooling, the perfect vegan alternative to traditional yogurt dollops.
White or brown rice: Great for serving to soak up the stew’s delicious juices.
Indian flatbread or pita: Optional, but so fun to scoop with and adds an extra heartiness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I personally love how versatile this Indian Chickpea Sweet Potato Stew (Vegan, Gluten-Free) Recipe is. Over time, I’ve customized it to suit what I have on hand or my mood, and you can easily do the same. Feel free to play around with greens, spice levels, or even protein boosts.

Adding Greens: Sometimes I swap Swiss chard for kale or spinach depending on what’s fresher or my family’s preference—that fresh pop of green makes it feel lighter and vibrant.
Spice Level: I usually start mild with Indian red chili powder but add a pinch more cayenne if I want extra kick. It’s super easy to adjust as you cook.
Protein Boost: If you want to jazz it up, toss in some cooked lentils or tofu cubes for extra texture and nutrition.
Creamier Version: Adding a splash of coconut milk toward the end gives it a luscious richness, especially on chilly nights.

How to Make Indian Chickpea Sweet Potato Stew (Vegan, Gluten-Free) Recipe

Step 1: Toast the Seeds to Build Aroma

Start by heating a large deep pan or Dutch oven over medium heat. Toss in the black mustard seeds and cumin seeds and keep them moving around for about 1 to 2 minutes. You’ll see the mustard seeds start to jump and pop, releasing a fantastic aroma—this step is key for building the stew’s flavor foundation. Just watch carefully so they don’t burn, as that will add bitterness.

Step 2: Sauté the Onions, Garlic, and Ginger

Next, add the coconut oil to the pan and let it melt. Toss in the diced onions and cook them until they’re soft and starting to take on a golden hue—about 5 to 7 minutes. This slow cooking unlocks their natural sweetness, which balances the spices beautifully. Then stir in the minced garlic and grated ginger. Cook those for 1 to 2 minutes, stirring often to keep the aromatics from sticking or burning. It smells heavenly at this point, I promise.

Step 3: Spice It Up and Brown the Chickpeas

Add the bay leaves and sprinkle in garam masala, ground coriander, turmeric, red chili powder, and cracked black pepper. Stir it all together to coat the onions and aromatics. Now, add your chickpeas and stir to make sure every bean is kissed by those spices. Let them cook for about 5 to 6 minutes with minimal stirring. I like to turn them only once halfway through—you’ll notice some browning and crispy edges developing, which adds wonderful texture.

Step 4: Add Liquids, Sweet Potatoes & Tomatoes, Then Simmer

Pour in the water or vegetable broth, gently scraping up any flavorful browned bits stuck to your pot’s bottom. Add in the crushed tomatoes and diced sweet potatoes, along with the kosher salt. Give everything a good stir and bring the stew up to a boil. Then turn the heat down to medium-low and let it simmer—partially covered, stirring occasionally—until your sweet potatoes are tender and the stew has thickened nicely, about 30 minutes. This is when the flavors really start to deepen, so patience here pays off.

Step 5: Wilt the Greens and Finish with Freshness

Add the sliced Swiss chard on top of the stew, cover the pot, and let it steam for 5 minutes until the greens are tender and bright. Remove the bay leaves, then stir in freshly chopped cilantro and a squeeze of lemon juice. These fresh ingredients brighten up the stew and brighten the whole bowl. Serve immediately with a sprinkle of mint, thinly sliced red onions, and a dollop of coconut yogurt (my favorite dairy-free finish!).

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Pro Tips for Making Indian Chickpea Sweet Potato Stew (Vegan, Gluten-Free) Recipe

Toast Spices with Care: Keep the heat medium and stir constantly to avoid burning the mustard and cumin seeds—they should smell nutty, not bitter.
Get Good Texture on Chickpeas: Let them brown slightly by leaving the pan undisturbed for a few minutes, which adds wonderful depth.
Adjust Sweet Potatoes Size: Dice them finely so they cook evenly within the simmering time without turning into mush.
Don’t Skip Fresh Herbs: Adding cilantro, mint, and lemon juice at the end lifts the whole dish and balances the rich spices perfectly.

How to Serve Indian Chickpea Sweet Potato Stew (Vegan, Gluten-Free) Recipe

A white bowl filled with a colorful chickpea dish that has orange sweet potato chunks, green herbs like cilantro, and small pieces of tomato mixed in. A dollop of white yogurt is on one side, topped with cilantro. A lemon wedge is placed beside the yogurt, and two pieces of soft, lightly browned pita bread are tucked on the side of the bowl. The bowl sits on a surface with a white marbled texture, surrounded by small dishes holding red pepper flakes, fresh green mint leaves, and mustard seeds. Photo taken with an iphone --ar 2:3 --v 7 - Indian Chickpea Sweet Potato Stew, vegan gluten-free Indian stew, healthy chickpea sweet potato recipe, comforting Indian vegan stew, easy vegan Indian stew

Garnishes

I’m a big fan of garnishing with fresh mint and cilantro—those bright herbal notes really cut through the stew’s richness. Thinly sliced red onions add a lovely crunch and a bit of sharpness, while a dollop of coconut yogurt gives a silky, cooling element. I also love a quick squeeze of fresh lemon right before eating to brighten every bite.

Side Dishes

Serve the stew over steamy white or brown rice to soak up all those wonderful juices. Indian flatbread like naan or soft pita also works brilliantly for scooping up the stew and makes it feel extra cozy. Sometimes, we pair it with simple cucumber raita or a light salad for contrast—totally optional but nice to add a fresh crunch.

Creative Ways to Present

For special occasions, I’ve served this stew in mini bowls or wide, shallow soup plates with colorful piles of fresh herb garnishes artistically scattered on top. Adding edible flowers or a swirl of coconut yogurt creates a lovely presentation that feels both rustic and elegant. It’s a fantastic dish to bring to dinner parties when you want a showstopper that’s vegan and feels indulgent.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the refrigerator, and it keeps beautifully for up to 4 days. The flavors actually deepen overnight, making it perfect as a next-day meal. If you’re storing, I recommend adding fresh herbs and lemon juice again when reheating to brighten it back up.

Freezing

This stew freezes wonderfully. I cool it completely before transferring to freezer-safe containers or zip-top bags. When you’re ready, thaw overnight in the fridge. Just be aware that the texture of the sweet potatoes softens after freezing but the flavors stay amazing.

Reheating

I usually reheat gently on the stove over low-medium heat, stirring often to prevent sticking. Adding a splash of water or broth helps if it’s thickened too much. Feel free to freshen it with herbs, lemon juice, and a little coconut yogurt on top before serving.

FAQs

Can I make this Indian Chickpea Sweet Potato Stew in a slow cooker?

Absolutely! Start by toasting the spices and sautéing the onions, garlic, and ginger on the stove to build flavor, then transfer everything to the slow cooker and cook on low for 6-7 hours or high for 3-4 hours. Add the greens in the last 30 minutes to keep them vibrant.
Can I use dried chickpeas instead of canned?

Yes, but you’ll need to soak and cook them beforehand since dried chickpeas take much longer to cook. Using canned chickpeas keeps this recipe quick and easy, but if you prefer dried, soak overnight and boil until tender before starting the stew.
What if I don’t have coconut yogurt for topping?

No worries! You can substitute with plain dairy yogurt if you eat dairy, or simply skip it. A drizzle of coconut milk or a sprinkle of toasted nuts can also add creamy texture and interest.
Is this stew spicy?

The heat level is mild to medium but easily adjustable. If you prefer less spice, reduce or omit the red chili powder or cayenne. If you like it hotter, add extra chili or serve with spicy pickles on the side.

Final Thoughts

This Indian Chickpea Sweet Potato Stew (Vegan, Gluten-Free) Recipe is one of those dishes that feels like a big, warm hug on a plate. I’ve made it countless times during busy weeknights and relaxed weekends alike, and it never fails to bring comfort and delight to the table. If you give it a go, you’ll find it’s not only delicious but also wonderfully simple to make—and your kitchen will smell incredible. Trust me, it’s a recipe you’ll want to keep in your regular rotation, and your family or guests will thank you every time.