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The plated sweet potatoes and chickpeas in chili sauce

Sweet Potatoes and Chickpeas in Chili Sauce

This dish is both flavorful and filling! Plus, it's packed with disease-fighting antioxidants.
Course Main Courses, Side Dishes
Servings 4 servings
Calories 313 kcal


  • 3/4 c vegetable broth
  • 1/2 c celery chopped
  • 1/2 tsp fennel seeds crushed
  • 3 cloves garlic minced
  • 3/4 cup red onions chopped
  • 1/2 tsp turmeric
  • 1/4 tsp paprika
  • 1 chipotle pepper in adobo sauce chopped
  • 2 pounds sweet potatoes peeled and cut into 1-inch cubes
  • 1 15- ounce can chickpeas drained
  • 1/4 cup fresh parsley chopped
  • salt to taste
  • pepper to taste


  • Heat 1/4 cup of the broth in a Dutch oven over medium heat. Add the celery, fennel seeds, and garlic and cook for 2 minutes.
  • Add the onions, turmeric, paprika, and chipotle pepper. Cook for 5 minutes, stirring occasionally.
  • Add the sweet potatoes and the remaining 1/2 cup broth, cover, reduce the heat, and simmer for about 25 minutes, stirring occasionally until sweet potatoes are tender.
  • Add the chickpeas and continue to cook for 5 minutes. Add the parsley and season with salt and black pepper.


Double-check the veggie broth to make sure it doesn’t contain gluten.


Serving: 1servingCalories: 313kcalProtein: 3.9gFiber: 12.3g
Keyword gluten-free, nut-free, vegan
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