On a chilly night when the wind howls and you’re wrapped in blankets, there’s something magical about a warm bowl of stew—like a comforting hug from the inside. This Creamy Chickpea Sweet Potato Stew, with its velvety texture and blend of spices, feels like the culinary equivalent of finding a forgotten $20 in your winter coat pocket. Have you ever tried pairing it with a slice of crusty bread? It’s the kind of meal that makes you sigh in contentment and forget the world outside, just for a little while.
Steps
- Melt butter in a large pot over medium heat and cook the chopped onion until soft, about 5 minutes. Add sweet potatoes, half a teaspoon of salt, and Aleppo pepper; cook for another 5 minutes, stirring occasionally, until the sweet potatoes begin to soften.
- Stir in maple syrup, ensuring it coats the sweet potatoes evenly. Cook for an additional 1-2 minutes, stirring constantly to lightly caramelize the syrup.
- Pour in the broth, soy sauce, chickpeas, greens, and lime zest. Simmer gently for approximately 15 minutes, or until the sweet potatoes are tender.
- Reduce heat and stir in lime juice and 3 tablespoons of hummus, mixing until fully incorporated. Adjust seasoning by adding more hummus, soy sauce, lime juice, or salt if desired. Turn off the heat.
- Serve the stew by dividing it into bowls immediately. Store any leftovers in the refrigerator for several days, reheating before serving.
Ingredients
- 4 tablespoons unsalted butter
- 1 yellow onion, finely chopped
- 2 pounds sweet potatoes (about 2 large or 3 small), peeled and chopped into 3/4-inch chunks
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon Aleppo pepper or 1/4 teaspoon red pepper flakes
- 1 tablespoon maple syrup
- 4 cups chicken broth or stock, homemade or low-sodium store-bought
- 1 tablespoon soy sauce, or to taste (regular or low sodium)
- 1 can (15.5 ounces) chickpeas, drained and rinsed
- 3 to 4 cups (packed) kale, Swiss chard, collard or turnip greens, or mature spinach
- 1 tablespoon lime juice, plus finely grated zest from 1 lime (zest the lime before juicing)
- 3 to 4 tablespoons plain hummus, homemade or store-bought
FAQ
- Can I use a different type of pepper if I don’t have Aleppo pepper?
- Yes, you can substitute Aleppo pepper with 1/4 teaspoon of red pepper flakes for a similar level of heat and flavor.
- Is it possible to make this stew vegetarian or vegan?
- Certainly! To make the stew vegetarian, use vegetable broth instead of chicken broth. For a vegan version, replace the butter with a plant-based alternative.
- What can I use if I don’t have hummus on hand?
- If you don’t have hummus, you can use tahini as a substitute, or even a smooth chickpea puree to achieve a similar creamy texture in the stew.
- How can I store leftovers of this stew?
- Store any leftovers in an airtight container in the refrigerator. They will keep well for several days. Simply reheat before serving.
- What other greens can I use besides kale or Swiss chard?
- You can use collard greens, turnip greens, or mature spinach as alternatives. Any hardy green that holds up well during cooking will work.
Tips
- To enhance the stew’s flavor, use the highest quality broth available. Homemade chicken stock works wonderfully, but if opting for a store-bought version, choose a low-sodium variety. For those using vegetable broth, select a brand that leans savory over sweet for a well-balanced taste.
- When adding the sweet potatoes, ensure they are evenly coated with maple syrup for a slight caramelization. This step not only adds depth to the stew but enhances the natural sweetness of the potatoes.
- Instead of tahini, try incorporating hummus into the stew. It not only thickens the broth but also intensifies the chickpea flavor, adding a creamy texture and a rich taste to the dish.
- Adjust the seasoning to your preference by gradually adding lime juice, soy sauce, or additional salt. This allows you to tailor the stew to your desired level of tanginess and saltiness, enhancing the overall flavor profile.
Equipment
- Dutch Oven or Large Pot – Essential for cooking the stew evenly and retaining heat well.
- Fine Grater or Zester – Useful for zesting the lime finely.
- Chef’s Knife – A high-quality knife for chopping sweet potatoes and onions finely.
