Recipe by Edible Jersey
A warming, hearty stew bursting with bold spices, sweet potatoes, and chickpeas for a cozy plant-powered meal
This Spicy African Sweet Potato Stew is a vibrant, flavorful dish inspired by Edible Jersey. Sweet potatoes, chickpeas, and fresh okra simmer in a rich tomato-based sauce infused with aromatic spices like paprika, cumin, and allspice. Every bite delivers warmth and depth, making it perfect for a satisfying weeknight dinner or a hearty lunch.
The combination of naturally sweet vegetables, protein-packed chickpeas, and bold African-inspired spices makes this stew both nourishing and deeply comforting. Serve it over fluffy couscous and add a drizzle of hot-pepper sauce for extra heat. This stew is easy to prepare, wholesome, and full of plant-based goodness that will leave everyone asking for seconds.
Why You’ll Love This Recipe
- Bold and flavorful – A rich spice paste gives depth to every bite.
- Hearty and satisfying – Sweet potatoes and chickpeas make this stew filling and nutritious.
- Quick and simple – One pot does it all, from sautéing to simmering.
- Versatile serving options – Enjoy over couscous, rice, or with crusty bread.
- Plant-powered – 100% vegan, naturally wholesome, and packed with vegetables.
Spicy African Sweet Potato Stew
- Total Time: 40–45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Ingredients
For the spice paste:
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6 cloves garlic, peeled
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1 teaspoon coarse salt
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2 teaspoons paprika
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1½ teaspoons whole cumin seeds
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1 teaspoon black pepper
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½ teaspoon ground ginger
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½ teaspoon ground allspice
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1 tablespoon olive oil
For the stew:
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1½ pounds sweet potatoes, peeled and cubed
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1 16-ounce can chickpeas, drained and rinsed
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2 cups vegetable broth
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1 16-ounce jar tomato sauce
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1½ cups fresh okra, sliced
For serving:
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Hot-pepper sauce, to taste
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Cooked couscous
Instructions
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Prepare the spice paste by combining the garlic, salt, paprika, cumin seeds, black pepper, ground ginger, allspice, and olive oil in a blender or food processor. Process until it forms a smooth paste.
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In a large saucepan, combine the sweet potatoes, chickpeas, vegetable broth, tomato sauce, okra, and the prepared spice paste.
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Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 15 minutes.
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Uncover and simmer for an additional 10 minutes or until the vegetables are tender.
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Serve the stew over couscous and top with hot-pepper sauce as desired.
Optional variation: For a thicker stew, puree up to 2 cups of the cooked stew in a blender and stir it back into the pot before serving.
Notes
Slice the okra evenly to ensure it cooks through but retains some texture.
Adjust the heat by adding more or less hot-pepper sauce to taste.
This stew keeps well in the fridge for 3–4 days and freezes beautifully for up to 2 months.
*Nutrition info is approximate
Nutrition
- Serving Size: 1/4 of Recipe
- Calories: 280kcal
- Sugar: 8g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
