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Sweet Potato Chickpea Stew

March, 2019

Sweet Potato Chickpea Stew

This super satisfying dish is a meal I have made so many times I almost know it off by heart. It is easy to make and freezes really well if you want to make it in bulk and pop a few portions in the freezer for later. One of my lovely followers made this in the slow cooker and reported that it turned out perfectly!

Vegan & dairy free substitutions: serve with coconut yoghurt

Gluten free substitutions: serve with rice or quinoa

Sweet Potato Chickpea Stew

Serves 4


  • 1 eggplant, chopped into 3cm chunks 

  • 2 small or 1 medium-large sweet potato, chopped into 3cm chunks 

  • 2 tbs olive oil

  • Pepper and salt to taste

  • 2 garlic cloves, crushed

  • 1 red onion, diced

  • 2 cans chickpeas, rinsed

  • 1 tin diced tomatoes 

  • 500ml water

  • 1/2 cup chopped dates

  • 2 tsp cumin

  • 1 tsp paprika

  • Greek yoghurt, cous cous and roasted cashews to serve


  1. Preheat oven to 200°c

  2. Place eggplant and sweet potato on a baking tray (lined with baking paper). Drizzle with half of the oil and add salt and pepper 

  3. Cook for approx. 30 mins until sweet potato is soft

  4. Meanwhile heat remaining oil in a large fry pan over medium heat and cook onion and garlic until soft

  5. Add remaining ingredients, stir, cover and turn heat to low

  6. After 25 minutes add the eggplant and sweet potato

  7. Cook for a further 10 minutes with lid off, stirring so that the potato breaks apart and absorbs the remaining liquid

  8. Serve with cous cous and top with natural yoghurt and cashews


Recipe adapted from @everydaygourmettv @justineschofield

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