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sweet potatoes and chickpeas

Sweet Potatoes and Chickpeas in Chili Sauce

Course Dinner, Lunch


  • 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.
Keyword vegan
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