Sweet Potato Stew With Chickpeas & Hardy Greens

This Sweet Potato Stew with Chickpeas & Hardy Greens is cozy, nourishing, and ready in under 30 minutes. With tender sweet potatoes, hearty greens, and chickpeas in a rich, spiced broth, it’s a bowl of pure comfort. A touch of maple syrup, soy sauce, and lime creates a vibrant balance of sweet, savory, and tangy flavors, while hummus adds a creamy finish that ties it all together.

Why You’ll Love This Recipe

This stew is the perfect mix of simple ingredients and complex flavors. It’s naturally vegetarian (easily vegan with plant-based butter or broth) and deeply satisfying. The broth is what truly sets this stew apart—infused with butter, Aleppo pepper, maple syrup, and soy sauce, then thickened with hummus for added richness. It’s a perfect meal-prep option and a great way to use up leftover greens or sweet potatoes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 tablespoons unsalted butter

• 1 yellow onion, finely chopped

• 2 pounds sweet potatoes, peeled and chopped into ¾-inch chunks

• 1 teaspoon kosher salt, plus more to taste

• ½ teaspoon Aleppo pepper (or ¼ teaspoon red pepper flakes)

• 1 tablespoon maple syrup

• 4 cups chicken broth or stock (or a good-quality vegetable broth)

• 1 tablespoon soy sauce (regular or low sodium)

• 1 (15.5-ounce) can chickpeas, drained and rinsed

• 3 to 4 cups packed hardy greens (kale, Swiss chard, collards, or mature spinach)

• Zest and 1 tablespoon juice of 1 lime

• 3 to 4 tablespoons plain hummus (homemade or store-bought)

Directions

1. In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook for about 5 minutes until softened.

2. Stir in the sweet potatoes, salt, and Aleppo pepper. Cook for another 5 minutes, stirring occasionally, until the sweet potatoes start to soften on the outside.

3. Add the maple syrup and stir to coat the sweet potatoes. Cook for 1–2 more minutes to lightly caramelize the syrup.

4. Add the broth, soy sauce, chickpeas, greens, and lime zest. Bring to a gentle simmer and cook for about 15 minutes, or until the sweet potatoes are tender.

5. Lower the heat and stir in the lime juice and 3 tablespoons of hummus. Mix well until the hummus is fully incorporated into the broth. Add a 4th tablespoon if you want a richer, creamier stew.

6. Taste and adjust seasoning with more soy sauce, lime juice, or salt, as needed.

7. Turn off the heat and serve warm in bowls. Leftovers keep well in the fridge for several days.

Servings and timing

This recipe makes 4 to 6 servings.
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes

Variations

• Vegan version: Use dairy-free butter and vegetable broth.

• Add grains: Stir in cooked quinoa, farro, or rice for added heartiness.

• Spice swap: Use smoked paprika, curry powder, or harissa for a different flavor profile.

• Tahini twist: Swap hummus with tahini for a nutty, creamy finish.

• Extra veggies: Add carrots, celery, or bell peppers for more texture and color.

Storage/Reheating

Storage:
Store leftover stew in an airtight container in the refrigerator for up to 4 days.

Freezing:
Freeze in a sealed container for up to 2 months. Let thaw in the fridge before reheating.

Reheating:
Reheat on the stovetop over medium-low heat or in the microwave until warmed through. Stir gently to recombine the broth and hummus.

FAQs

Can I use canned sweet potatoes?

Fresh sweet potatoes are best for texture, but in a pinch, canned sweet potatoes can work—just reduce the cooking time and adjust the liquid.

What can I use instead of hummus?

Tahini, cashew cream, or a swirl of coconut milk can substitute the hummus, though the flavor and thickness may vary.

Is this stew spicy?

The Aleppo pepper adds a mild heat. For more spice, increase the amount or use crushed red pepper flakes.

Can I use spinach instead of kale?

Yes, but use mature spinach, not baby spinach, as it holds up better in the stew.

How do I make it heartier?

Add cooked grains like quinoa, lentils, or barley for a more filling version.

What broth works best?

Homemade or good-quality store-bought chicken or vegetable broth works best. Choose a savory variety for better depth.

Can I make this in advance?

Yes, the flavors develop beautifully over time. Make it a day ahead and store in the fridge until ready to reheat.

Is this stew gluten-free?

Yes, as long as your soy sauce is gluten-free (or use tamari), the recipe is entirely gluten-free.

Can I add protein?

The chickpeas add protein, but you can also add cooked chicken, turkey, or tofu if desired.

Do I need to peel the sweet potatoes?

Peeling is recommended for a smoother texture, but you can leave the skin on if it’s thin and well-scrubbed.

Conclusion

Sweet Potato Stew with Chickpeas & Hardy Greens is a deeply satisfying, nourishing dish that brings together hearty ingredients and a broth full of bold, balanced flavors. Easy to prepare, endlessly adaptable, and ready in just 30 minutes, it’s the kind of recipe that earns a permanent spot in your fall and winter rotation. Whether you’re looking for a wholesome weeknight meal or a cozy weekend lunch, this stew is sure to hit the spot.