This roasted sweet potato and chickpea stew is so simple and easy, it’s vegan and gluten free, and it’s SO good! It’s made with roasted sweet potatoes, garlic, onions, and carrots that add incredible flavor to the rich tomato and veggie broth. Add to that the hearty chickpeas and a perfect spice blend, and you’ve got your new favorite quick and easy dinner!
Author Chenée Lewis
Ingredients
3sweet potatoesabout 1.5 lbs, washed, peeled and cut into 1-inch cubes
1large red onionroughly chopped
6clovesgarlicdivided
2carrotspeeled and chopped, divided
2celery ribschopped
1 15ouncecan fire roasted diced tomatoes
½tspred pepper flakesoptional
½tspsmoked paprika
½tspground coriander
½tspground cumin
1tspdried oregano
Salt & pepper to taste
2tbspfresh lemon juice
2-3sprigs flat leaf parsleychopped
Instructions
Preheat the oven to 425 degrees and line a large baking sheet with aluminum foil.
Spread sweet potato, onion, half of the carrots, and 4 whole cloves of garlic onto a baking sheet. Season with salt and pepper and drizzle with olive oil.
Bake in preheated oven for 30 minutes. Remove from oven and set aside.
In the meantime, heat oil over medium heat in a pot or dutch oven.
Chop remaining garlic and add to the pot, along with celery and remaining carrots. Cook, stirring until slightly softened.
Add in tomatoes and juice and scrape up brown bits from the bottom of the pot with a wooden spoon.
Add in chickpeas and spices; stir.
Add vegetable broth and stir. Bring to a boil and then cover and reduce heat to low.
Simmer for 20 minutes or until chickpeas are tender.
Add roasted vegetables and stir. Cook another 2-4 minutes or until heated through.
Stir in lemon juice and season to taste with salt and pepper. Garnish with chopped parsley and serve.
Notes
This recipe is vegan and gluten-free as-is. Feel free to substitute chicken broth or serve with shaved parmesan cheese if you do not follow a vegan and gluten-free diet.