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; 3 bay leaves; 1 tablespoon garam masala; 2 teaspoons ground coriander; 1 teaspoon ground turmeric; ½ teaspoon Indian red chili powder or ¼ teaspoon cayenne pepper**; Freshly cracked black pepper, to taste; 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 (approx. 3 1/2 cups cooked chickpeas); 3 cups peeled and finely diced sweet potatoes****; 4 ounces Swiss chard, finely sliced into ribbons; 1 (14.5-ounce) can crushed tomatoes, or half of a 28-ounce can crushed tomatoes; 2 cups water or vegetable broth; 1 1/2 teaspoons kosher salt; 1 1/2 tablespoons fresh lemon juice; 1 cup fresh cilantro, roughly chopped; 1/2 cup fresh mint, finely chopped*****; Thinly sliced red onions; Coconut yogurt; White rice or brown rice; Indian flatbread or pita bread

If you’re craving something hearty, comforting, and packed with flavor, you’ve got to try this Indian Chickpea Sweet Potato Stew (Vegan, Gluten-Free) Recipe. I absolutely love how it balances warming spices with naturally sweet potatoes and creamy chickpeas, turning a simple stew into a soul-soothing meal. Whether you’re new to Indian cooking or a seasoned spice lover, this stew is a total winner you’ll want on repeat.

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Why You’ll Love This Recipe

Wholesome Ingredients: Made entirely from whole, plant-based ingredients that nourish your body and soul.
Bold, Layered Flavors: The mix of spices like garam masala, turmeric, and cumin creates a complex, cozy flavor profile you’ll adore.
Easy Weeknight Dinner: This stew comes together with straightforward steps that feel special without the fuss.
Vegan & Gluten-Free Friendly: Perfect for anyone with dietary restrictions but doesn’t sacrifice taste.

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, hearty vegan Indian stew, easy vegan gluten-free dinner

Ingredients You’ll Need

Each ingredient plays a role in brightening up this Indian Chickpea Sweet Potato Stew (Vegan, Gluten-Free) Recipe. The spices build warmth, sweet potatoes add creaminess, and chickpeas load it with protein. I recommend fresh ginger and freshly ground spices if you can get them—they truly make a difference.

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, hearty vegan Indian stew, easy vegan gluten-free dinner

Black mustard seeds: These give a fun popping texture and a slightly nutty flavor when toasted.
Whole cumin seeds: Toasting releases their aroma and deepens the earthiness of the stew.
Coconut oil: Adds subtle sweetness and pairs beautifully with the Indian spices.
Yellow onions: Finely diced for that perfect sweet-savory base.
Garlic cloves: Minced garlic infuses the stew with pungent warmth.
Fresh ginger: Grated ginger adds brightness and zing.
Bay leaves: Essential for adding herbal depth during simmering.
Garam masala: This spice blend brings complex warmth and is a star here.
Ground coriander: Adds citrusy, floral notes that complement the other spices.
Ground turmeric: For earthiness plus that gorgeous golden hue.
Indian red chili powder or cayenne pepper: Adjust to your spice comfort; I lean toward mild heat for family dinners.
Freshly cracked black pepper: For a little peppery zing.
Canned chickpeas: Drained and rinsed; I use canned for convenience, but dried works too if you have the time.
Water or vegetable broth: Broth deepens flavor, water works fine in a pinch.
Sweet potatoes: Peeled and diced finely so they melt perfectly in the stew.
Crushed tomatoes: The acidic balance to sweet potatoes, lending a touch of tang.
Kosher salt: To bring all those flavors together.
Swiss chard: Adds vibrant greens; you can swap kale if preferred.
Fresh lemon juice: Stirred in at the end for fresh brightness.
Fresh cilantro and mint: Garnishes that brighten the stew with herbal freshness.
Optional toppings: Thinly sliced red onions and coconut yogurt provide tang and creaminess.
Serving ideas: White or brown rice, alongside Indian flatbread or pita bread makes this a filling meal.

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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 love to tweak this stew depending on the season or what’s in the fridge. Feel free to swap out greens, adjust the spice level, or even add other veggies! It’s a super flexible recipe that welcomes your personal touch.

Add coconut milk: For a creamier stew, I stir in half a cup of full-fat coconut milk near the end—it’s like a silky, dreamy hug in every bite.
Spice it up: My family isn’t huge on heat, but I’ve added extra chili powder once and we loved the kick.
Greens swap: Sometimes I use kale or spinach instead of Swiss chard, and it’s just as good.
Extra veggies: Adding diced carrots or bell peppers works nicely to bulk it up even more.

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

Step 1: Toast Your Seeds to Unlock Flavor

Start by warming a large heavy-bottomed pan over medium heat. When it’s hot, toss in the black mustard seeds and cumin seeds. Stir them around for about 1-2 minutes. You’ll see the mustard seeds start to jump and pop—that’s your cue that their flavors are releasing. Just be careful not to let them burn; keep stirring and watch the aroma fill your kitchen. This little step adds layers of nuttiness and warmth that make a huge difference.

Step 2: Build Your Flavor Base with Onions, Garlic, and Ginger

Next, melt the coconut oil in the pan, and add those finely diced onions. Stir occasionally, letting them soften and turn golden over about 5-7 minutes. I find that cooking the onions slowly brings out their sweetness, which is critical for balancing the spices later. Throw in the garlic and ginger, cooking for another 1-2 minutes until your kitchen smells heavenly. Keep stirring so nothing sticks or burns.

Step 3: Add Spices, Chickpeas, and Let Them Brown

Drop in the bay leaves and ground spices—garam masala, coriander, turmeric, chili powder, and black pepper. Stir so those spices toast gently in the oil for maximum flavor. Then add the drained chickpeas, stirring them around to coat well. Here’s a trick: let the chickpeas cook mostly undisturbed for 5-6 minutes. This allows them to develop a slight crispness, adding a lovely texture contrast to the stew.

Step 4: Bring It All Together with Liquids and Sweet Potatoes

Pour in your water or broth, scraping the bottom to release those tasty browned bits—the cornerstone of flavor. Then add crushed tomatoes, diced sweet potatoes, and salt. Stir, bring to a boil, then reduce heat and simmer gently for about 30 minutes. The aim here is tender sweet potatoes and a nicely thickened stew. Stir occasionally to keep things even and prevent sticking.

Step 5: Finish with Greens, Fresh Herbs, and Brightness

Add the Swiss chard, cover, and cook for 5 minutes till it wilts beautifully. Remove bay leaves (don’t skip this!). Off the heat, stir in lemon juice and fresh cilantro. I like to serve the stew with chopped mint, thinly sliced red onions, and a generous dollop of coconut yogurt for a cooling contrast. This final step brings freshness and balance that’ll make you smile.

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

Toast Spices Gently: Keep the heat moderate when toasting mustard and cumin seeds to avoid bitter burnt flavors.
Brown Chickpeas for Texture: Allow chickpeas to crisp slightly before adding liquids to enhance mouthfeel.
Use Fresh Lemon Juice: Adding lemon at the end brightens the stew, balancing the richness perfectly.
Don’t Skip the Bay Leaves: They add subtle herbal depth; remove them before serving to avoid surprises.

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, hearty vegan Indian stew, easy vegan gluten-free dinner

Garnishes

I’m a huge fan of topping this stew with fresh mint and cilantro—they add a fresh, cool note that cuts through the rich spices. Thinly sliced red onions provide crunch and a bit of sharpness, while a dollop of creamy coconut yogurt brings the perfect cooling element. Trust me, these little touches elevate it from delicious to unforgettable.

Side Dishes

Serve this stew over fluffy white or nutty brown rice to soak up every bit of the sauce. Or, if you’re feeling traditional, pair it with Indian flatbread or warm pita for scooping. Both options are satisfying, and I love having the bread to mix textures in every bite.

Creative Ways to Present

For special occasions, I like to serve this stew in individual bowls lined with fresh spinach leaves and topped with edible flower petals from the garden—adds a pop of color that wows guests! You can also drizzle a little chili oil or toasted coconut flakes on top for extra flair.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the fridge for up to 4 days. I always find the flavors deepen overnight, making it even better the next day. Just give it a good stir before reheating.

Freezing

I often freeze large batches of this stew in meal-sized portions. It freezes well for up to 3 months. When thawed, the texture holds up nicely since sweet potatoes and chickpeas are hearty, though fresh herbs should be added after reheating for best freshness.

Reheating

To reheat, warm gently on the stovetop over low-medium heat with a splash of water or broth if it’s thickened too much. Avoid boiling to keep the chickpeas intact. Finish with fresh lemon juice and herb garnishes to revive the brightness.

FAQs

Can I use dried chickpeas instead of canned?

Absolutely! If you’re using dried chickpeas, soak them overnight and cook them until tender before adding to the stew. They’ll add a bit more cooking time but the texture is fantastic, and you control the salt and seasoning better.
Is this stew spicy?

This stew has a gentle warmth from Indian red chili powder and fresh pepper, but it’s not overly spicy. You can easily adjust the heat by reducing or increasing chili powder or cayenne. I usually keep it mild for family-friendly dinners.
Can I substitute the sweet potatoes with another vegetable?

Yes! Butternut squash or pumpkin are lovely alternatives that provide similar sweetness and texture. Just make sure to cut them into similarly sized pieces for even cooking.
What can I serve with this stew to make it more filling?

Serving over rice or alongside warm flatbreads like naan or pita makes the meal heartier. Adding a side of roasted vegetables or a crisp salad also pairs nicely for a balanced dinner.

Final Thoughts

This Indian Chickpea Sweet Potato Stew (Vegan, Gluten-Free) Recipe has become one of my go-to comfort meals — it truly fills the kitchen and heart with warmth. I love how the mildly sweet and earthy flavors blend with fresh herbs and spices, making it feel like a special treat any night of the week. If you try it, I hope you enjoy it as much as my family does. Sometimes, the simplest meals become the ones people remember most!