Dinner
Sweet Potato, Chickpea & Spinach Stew
Dairy-Free
Gluten-Free
High Fibre
Nutrient-Dense
Vegan-Friendly
⏱ 35 min total
🍴 Serves 4
A warming sweet potato and chickpea stew with tomatoes, spinach, ginger and mild spices.
Chickpeas provide fibre and plant protein, while sweet potato and spinach add further fibre and micronutrients. Ginger, cumin and turmeric bring warmth and flavour without making the dish overly spicy.
Ingredients
Servings
Quantities update as you change servings — treat scaled amounts as a guide, not an exact measure.
- 600 g sweet potato, peeled and cubed
- 2 × 400 g tins chickpeas, drained and rinsed
- 1 × 400 g tin chopped tomatoes
- 100 g baby spinach
- 1 tbsp olive oil
- 15 g fresh ginger, grated
- 1 tsp ground cumin
- ½ tsp ground turmeric
- 500 ml low-salt vegetable stock
- Juice of ½ lemon
- Fresh coriander, to serve
Method
- 1 Heat the olive oil in a large saucepan over medium heat.
- 2 Add the ginger, cumin and turmeric and cook for 30 seconds.
- 3 Add the sweet potato, chickpeas, tomatoes and vegetable stock.
- 4 Bring to a gentle simmer and cook for 20–25 minutes until the sweet potato is tender.
- 5 Stir through the spinach and cook until wilted.
- 6 Finish with lemon juice and fresh coriander before serving.
For general information only. This recipe is for general information and is not a substitute for professional medical or dietary advice. Always talk to your GP, dietitian or healthcare team before making significant changes to your diet, especially if you are managing a gastrointestinal condition.