Kale, Chickpea, & Sweet Potato Stew

Kale and chickpeas make for a hearty sweet potato stew, while the coconut milk adds just the right amount of smoothness to this cozy and delicious recipe.

Kale & sweet potato stew

As the weather gets chillier, I start turning to soups as the perfect weeknight meal. Not only are they filling and delicious, but they also can usually be whipped up fairly easily and are budget-friendly. And when they are full of ingredients that are amazingly good for you, what’s not to love? This sweet potato stew just might be the epitome of health in a bowl. I mean, sweet potatoes, chickpeas, AND those infamously good-for-you leafy greens?

After a bowl of this, I felt like I had some kind of nutrition chi going on. Plus, it tastes incredibly good. The kale and sweet potatoes make a hearty combination, and the coconut milk adds just the right amount of smoothness. If you’re not a sweet potato fan, you might become a believer with this one — remember, they aren’t sickly sweet unless you douse them with syrup and sugar. The sweet potatoes in this recipe are made even healthier if you leave the skins on (yes, sweet potato skins are edible!). Sweet potato skins are packed with fiber, beta carotene, and vitamins C and E, just to name a few of their many health benefits. So save yourself the effort of peeling the sweet potatoes and reap all the benefits of eating them.

How to make sweet potato stew

When buying the ingredients for this hearty sweet potato stew, make sure you’re getting unsweetened, full-fat coconut milk. The coconut flavor won’t dominate this stew, and is the key to making it super rich and creamy. I’d also recommend purchasing salt-free vegetable broth so you can control the amount of salt you use. Just remember to season every layer of this sweet potato stew to balance out all the flavors! Finally, you can use any type of kale you find at the store; the tough leaves hold up well in this stew and add a delightfully earthy flavor to the final product.

If you have leftover sweet potato stew, make sure to store the rice and the stew separately. This will prevent the rice from soaking up all the yummy broth and going mushy. If you’re not a fan of rice, this stew would also be great plain or with a thick slice of bread.

Looking for more sweet potato recipes?

Sweet potatoes are one of the most versatile ingredients, and we always have a few on hand for easy meals. Outside of this kale, chickpea and sweet potato stew, here are a few of our favorite vegan sweet potato recipes:

This recipe is…

This sweet potato stew is vegan, plant-based, dairy-free, vegetarian, and gluten-free.

Related: Try using our Homemade Vegetable Broth for this recipe!

Print

Kale, Chickpea, and Sweet Potato Stew


1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 4.50 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x

Description

Kale and chickpeas make for a hearty sweet potato stew, while the coconut milk adds just the right amount of smoothness to this cozy and delicious recipe.


Scale

Ingredients

  • 2 cups dry brown rice, for serving
  • 1 medium yellow onion
  • 2 cloves garlic
  • 2 teaspoons fresh ginger, minced
  • 3/4 pound kale
  • 2 large sweet potatoes
  • 3/4 teaspoon turmeric
  • 1/4 teaspoon red pepper flakes
  • 1 can (15 oz) chickpeas
  • 6 cups (1 1/2 quarts) vegetable broth
  • 1 cup canned unsweetened coconut milk
  • Kosher salt and fresh ground pepper

Instructions

  1. Cook the rice according to the package instructions (or use our Instant Pot rice method).
  2. Prepare the vegetables: Dice the onion. Mince the garlic. Mince the ginger. Wash and roughly chop the kale. Dice the sweet potato into bite-sized cubes.
  3. Prepare the soup: In a large pot, heat at about 2 tablespoons olive oil. Cook the onion until translucent, about 5 minutes. Stir in the garlic, ginger, turmeric and red pepper flakes, and cook for 1 minute.
  4. Stir in the sweet potatoes. Then add the vegetable broth and bring to a simmer.
  5. Once the stew is simmering, add the kale and chickpeas. Simmer for about 20 minutes until the sweet potatoes are tender.
  6. Stir in the coconut milk.
  7. Add salt and pepper to taste, and serve over brown rice.

Notes

Inspired by Joy the Baker

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Keywords: sweet potato stew

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

22 Comments

  • Reply
    sally
    December 2, 2010 at 1:20 am

    I like the addition of the coconut milk. I’m sure it adds a nice oomph to this healthy and hearty looking soup.

  • Reply
    kateiscooking
    December 2, 2010 at 10:28 am

    Talk about health in a bowl! But, what a wonderful way to eat healthy. Love it! I’ve got a butternut squash or two that I need to use up so I may substitute but I’m going to try and get this made in the next couple of weeks. Thanks!! kate @kateiscooking

  • Reply
    Tes
    December 2, 2010 at 1:09 pm

    The soups looks really amazing! It sounds healthy and delicious. Love the chickpea and sweet potato recipe :)

  • Reply
    mallory
    December 2, 2010 at 2:10 pm

    This is one I’m very excited to try!

  • Reply
    Jason
    December 5, 2010 at 9:33 pm

    Looks great! I am trying it this week for sure.

  • Reply
    janet
    December 6, 2010 at 10:00 pm

    I will have to try this soup.. I love the flavour combination. :)
    I made something similar earlier this month, but it was too thick to be a soup. It had vanilla, raisins and garam masala.. delicious. I can’t wait to try your version.

    This was mine: http://tastespace.wordpress.com/2010/11/10/vanilla-sweet-potato-and-kale-curry/

  • Reply
    Erin
    December 7, 2010 at 4:04 pm

    We’re making this tonight. Chickpeas are in the photo and the title, but not in the recipe or instructions. I can figure it out, but thought you’d like to know :)

    • Reply
      Alex
      December 7, 2010 at 11:15 pm

      I don’t know what you are talking about. It’s right there in the directions… :)

      • Reply
        Anonymous
        February 17, 2014 at 6:15 pm

        I made this tonight was bland at first so I added some sugar cilantro and way more seasonings

  • Reply
    Emily
    January 20, 2011 at 5:02 pm

    I made this a couple weeks ago and still can’t stop thinking about it, so I finally got around to posting about it on my blog. Thanks for the great recipe!

  • Reply
    Amanda
    January 27, 2011 at 4:28 pm

    Yum! This soup was delicious! I did it with brown basmati rice, which added another layer of aromatics.

  • Reply
    Tanya
    January 10, 2012 at 3:22 pm

    I’m always looking for different stews to cook for the whole family. This was a hit with everyone, especially my 10 month old! Thanks :)

  • Reply
    Greg
    January 25, 2012 at 5:18 pm

    This recipe is amazing. I’ve made it twice now. Something interesting to note about it is that it contains 4 of the most powerful anti-inflammatory foods known (Tumeric, Kale, Sweet Potato and Ginger). My whole body takes a deep breath after eating this one.

    Thanks guys!
    Greg

  • Reply
    Pam
    May 3, 2012 at 8:23 pm

    I tried this one tonight and it was fantastic! Thanks for sharing!

    • Reply
      Alex
      May 6, 2012 at 8:32 pm

      Awesome! Glad you enjoyed it.

  • Reply
    Karen
    October 1, 2012 at 10:54 am

    I made this and it came out just ok. A bit bland, something was missing. I also think a cup of coconut milk is a bit too much – very fatty.

    • Reply
      Alex
      October 1, 2012 at 10:26 pm

      Sorry you didn’t enjoy it!

  • Reply
    Georgiann Benish
    October 9, 2012 at 8:50 pm

    Very nutritious but needs more spices. I doubled the turmeric and added a couple of tsp of cumin and coriander. Left out the coconut milk since the one I bought was no good. We didn’t miss it.

  • Reply
    ashley
    February 25, 2013 at 8:10 pm

    Both me and my boyfriend loved this recipe; easily one of the best vegetarian recipes I’ve made in a while! I made the following alterations:
    – substituted nonfat yogurt for coconut milk
    – used a ton more spices – lots of coriander, ginger, a bit of cayenne and red pepper flakes, a bit of curry, and of course lots of freshly ground pepper
    – skipped the rice. even on the first night, this was nice and thick and didn’t need an extra starch imho.
    this is definitely going in my regular rotation! thanks for sharing :)

  • Reply
    suzanne lewis
    March 8, 2013 at 11:26 am

    I have a rheumatoid condition and was looking for a recipe that had foods that were anti-inflammatory. I skipped the brown rice and put in the whole can of coconut milk and all the vegetable broth to make it more like a soup. It was delicious! I ate it morning noon and night as sort of an experiment for myself and I got wonderful results! More energy and a major decrease in arthritic pain. Thank you! I will be sharing this recipe and will make it again and again for myself.

    • Reply
      Sonja
      March 10, 2013 at 1:50 pm

      This is wonderful! I’m so glad this recipe worked out for you, especially with your health condition. Good luck, and I hope you continue to find other recipes that help your condition as well!

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