Sweet Potato & Chickpea Stew with Feta and Herbs
November 1, 2025
Easy and comforting sweet potato and chickpea stew with cumin, coriander and dates for a bit of sweetness.
Serves:4 with grain
Time:Prep: 10 min | Cook: 40-45 min | Total: ~50 min
This tagine inspired sweet potato and chickpea stew is great for when you're looking for a healthy vegetarian dinner that still feels satisfying and comforting. With creamy sweet potatoes, a base of tomatoes balancing out the sweetness of the vegetables, and chickpeas for a nice bite and extra protein. Flavoured with warming spices and dates for a little extra sweetness. I like to top it with toasted almonds, crumbled feta, and fresh herbs.
Ingredients
Base
- 1 tbsp olive oil
- 1 red onion, finely chopped
- 1 medium carrot, peeled and finely diced
- 1 red pepper, chopped
- 3 small sweet potato (300–400 g / ¾–1 lb total), peeled and diced
- 1 tbsp tomato paste
- 2 pitted dates, finely chopped
Spices
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp smoked paprika
- ¼ tsp cinnamon
- ¼ tsp chili flakes (optional, to taste)
Stew
- 1 tin (400 g) chopped tomatoes
- 200 ml (¾ cup) vegetable stock — made with ½ tsp bouillon powder or ⅓ vegetable stock cube (equivalent to Marigold; check packaging for your brand's directions)
- 2 cans (800 g total) chickpeas, drained and rinsed
- ½ tsp salt, to taste
- Black pepper, to taste
- Juice of ½ lemon
To Serve
- 100 g feta cheese, crumbled (or plant-based alternative)
- 2–3 tbsp fresh parsley or coriander, chopped
- 3-4 tbsp toasted almonds
- Olive oil, for drizzling
- Flatbread, rice or quinoa
Instructions
1. Sauté the base
- Heat olive oil in a large pot over medium heat. Add onion and carrot, cook for 5–7 minutes until soft. Stir in red pepper and sweet potato and cook for another 3 minutes.
2. Add tomato paste
- Stir in tomato paste. Cook for 1–2 minutes.
3. Add spices
- Add in cumin, coriander, paprika, cinnamon, and chili flakes. Stir for 30 seconds to toast the spices to make them more flavourful.
4. Simmer the stew
- Add chopped tomatoes, vegetable stock, chickpeas, dates, salt, and black pepper. Bring to a gentle simmer and cook uncovered for 30-45 minutes, stirring occasionally, until the sweet potato is tender and the sauce has thickened. Simmer time depends on how ripe the sweet potatoes are.
5. Finish
- Stir in lemon juice. Taste and adjust seasoning.
6. Serve
- Spoon into bowls and top with crumbled feta, herbs, and toasted nuts or seeds.
Serving Suggestions
- •Serve with basmati rice, quinoa or warm flatbread, pita
- •Sprinkle with crumbled feta, fresh parsley or coriander, and a handful of toasted almonds or pumpkin seeds for extra texture.
Storage & Meal Prep
- •Fridge: Store in an airtight container for up to 4 days. The flavours deepen as it sits, so it's even better the next day.
- •Freezer: Freeze for up to 3 months. Cool completely before freezing.
- •Reheat: Warm gently on the stovetop with a splash of water or stock to loosen the sauce, or microwave until hot.
Variations & Substitutions
- •Vegan: Leave out feta or replace with a plant-based version.
- •Add greens: Stir in a few handfuls of spinach.
- •Switch the beans: Use white beans, lentils, or butter beans instead of chickpeas.
- •Flavour: Add chili flakes if you want a spicier version.
- •For extra richness: Stir in a few tablespoons of coconut milk before serving.
- •Lemon swap: Use a splash of apple cider vinegar if you don't have lemons.
Enjoy!
This tagine inspired sweet potato and chickpea stew is great for when you're looking for a healthy vegetarian dinner that still feels satisfying and comforting. With creamy sweet potatoes, a base of tomatoes balancing out the sweetness of the vegetables, and chickpeas for a nice bite and extra protein. Flavoured with warming spices and dates for a little extra sweetness. I like to top it with toasted almonds, crumbled feta, and fresh herbs.
Ingredients
Base
- 1 tbsp olive oil
- 1 red onion, finely chopped
- 1 medium carrot, peeled and finely diced
- 1 red pepper, chopped
- 3 small sweet potato (300–400 g / ¾–1 lb total), peeled and diced
- 1 tbsp tomato paste
- 2 pitted dates, finely chopped
Spices
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp smoked paprika
- ¼ tsp cinnamon
- ¼ tsp chili flakes (optional, to taste)
Stew
- 1 tin (400 g) chopped tomatoes
- 200 ml (¾ cup) vegetable stock — made with ½ tsp bouillon powder or ⅓ vegetable stock cube (equivalent to Marigold; check packaging for your brand's directions)
- 2 cans (800 g total) chickpeas, drained and rinsed
- ½ tsp salt, to taste
- Black pepper, to taste
- Juice of ½ lemon
To Serve
- 100 g feta cheese, crumbled (or plant-based alternative)
- 2–3 tbsp fresh parsley or coriander, chopped
- 3-4 tbsp toasted almonds
- Olive oil, for drizzling
- Flatbread, rice or quinoa
Instructions
1. Sauté the base
- Heat olive oil in a large pot over medium heat. Add onion and carrot, cook for 5–7 minutes until soft. Stir in red pepper and sweet potato and cook for another 3 minutes.
2. Add tomato paste
- Stir in tomato paste. Cook for 1–2 minutes.
3. Add spices
- Add in cumin, coriander, paprika, cinnamon, and chili flakes. Stir for 30 seconds to toast the spices to make them more flavourful.
4. Simmer the stew
- Add chopped tomatoes, vegetable stock, chickpeas, dates, salt, and black pepper. Bring to a gentle simmer and cook uncovered for 30-45 minutes, stirring occasionally, until the sweet potato is tender and the sauce has thickened. Simmer time depends on how ripe the sweet potatoes are.
5. Finish
- Stir in lemon juice. Taste and adjust seasoning.
6. Serve
- Spoon into bowls and top with crumbled feta, herbs, and toasted nuts or seeds.
Serving Suggestions
- •Serve with basmati rice, quinoa or warm flatbread, pita
- •Sprinkle with crumbled feta, fresh parsley or coriander, and a handful of toasted almonds or pumpkin seeds for extra texture.
Storage & Meal Prep
- •Fridge: Store in an airtight container for up to 4 days. The flavours deepen as it sits, so it's even better the next day.
- •Freezer: Freeze for up to 3 months. Cool completely before freezing.
- •Reheat: Warm gently on the stovetop with a splash of water or stock to loosen the sauce, or microwave until hot.
Variations & Substitutions
- •Vegan: Leave out feta or replace with a plant-based version.
- •Add greens: Stir in a few handfuls of spinach.
- •Switch the beans: Use white beans, lentils, or butter beans instead of chickpeas.
- •Flavour: Add chili flakes if you want a spicier version.
- •For extra richness: Stir in a few tablespoons of coconut milk before serving.
- •Lemon swap: Use a splash of apple cider vinegar if you don't have lemons.
Enjoy!
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