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Kale, Chickpea, and Sweet Potato Stew

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


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.


  • 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


  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.


Inspired by Joy the Baker

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

Keywords: sweet potato stew