Chickpea and Sweet Potato Stew
A vegan dinner for one. Quantities are for a single portion; multiply them to batch cook.
At a glance
- 573 kcal, 27g protein, 111g carbs, 8g fat and 24g fibre per serving (approximate)
- About 25 minutes, preparation and cooking
- Estimated cost £2.07–£2.82 per serving. This is an estimate from representative UK own-brand prices (reviewed 2026-10-05), not a live supermarket price; see how cost estimates work.
Ingredients
- ¾ of a standard tin of chickpeas, drained
- 1 medium sweet potato
- 1 standard tin of tomatoes
- 3 generous handfuls baby spinach (about 100g)
- 1 tsp cumin
- 1 tsp paprika
Method
- Peel and chop sweet potato into even pieces. Drain and rinse chickpeas.
- Heat a large non-stick pan over medium heat and soften sweet potato for 5-7 minutes, adding a splash of water if the pan starts to stick.
- Stir in cumin and paprika, then add chickpeas, tomatoes and baby spinach and simmer gently until tender and thickened.
- Taste, season and portion for serving.
Making it ahead
Cool it, get it into the fridge within one to two hours and eat it within two days; freeze portions you will not reach in time. Reheat until steaming hot all the way through. How we handle food safety.
Allergens
No regulated allergen is listed for the usual UK form of these ingredients. This is not a label check and is not an allergen-free guarantee; always read the packaging.
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