Vegan sweet potato stew

Vegan sweet potato stew with chickpeas, spinach and peanut butter: creamy, well spiced and great for every day. An easy recipe for a filling plant-based meal.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 360 kcal per serving
• Protein: 12 g
• Fat: 16 g
• Carbs: 42 g

Ingredients

• 1 sweet potato
• 1 tin of chickpeas
• 100 g spinach
• 2 tbsp peanut butter
• 400 ml vegetable stock
• 1 tbsp olive oil
• 1 pinch of curry powder

Method

You’ll need: saucepan · chopping board · knife · sieve · wooden spoon · ladle

1. Cut the sweet potato into small cubes and rinse the chickpeas well.
2. Heat the olive oil in a pan and fry the sweet potato briefly until it takes on a little colour.
3. Pour in the vegetable stock and let the sweet potato simmer gently until soft.
4. Stir in the chickpeas and peanut butter until the stew turns creamy and everything is well combined.
5. Add the spinach and season with curry powder, cooking until the spinach has just wilted.
6. Serve the vegan sweet potato stew warm.

Good to know

A stew like this is just right when you want something easy that's still really cosy. Creamy, mildly spiced and pleasantly filling.

Swaps

Peanut butter → almond butter (similarly creamy, a little more vitamin E). Spinach → kale (more vitamin K and a firmer bite). Chickpeas → white beans (mild in flavour, also with fibre). Olive oil → avocado oil (heat-stable, mainly monounsaturated fatty acids).

Allergens

Contains peanuts; for children, season mildly and make sure the texture suits them; during pregnancy it's unremarkable when well heated through, as long as all the ingredients are fresh and agree with you.

Dairy-free recipes