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Lunch recipe · from the recipe book

Sweet Potato, Chickpea and Red Pepper Stew

A warmly spiced tomato stew with tender sweet potato, sweet red pepper and creamy chickpeas, finished with a cool dollop of yogurt and fresh cilantro.

Sweet Potato, Chickpea and Red Pepper Stew

Ingredients

  • 2 tbsp27 gOlive oil
  • 1½ medium160 gYellow oniondiced
  • 4 cloves12 gGarlicminced
  • 1½ tbsp grated10 gFresh gingergrated
  • 2 medium240 gRed bell peppercut into 1-inch pieces
  • 4 medium500 gSweet potatoespeeled and cut into 3/4-inch cubes
  • 2 tbsp32 gTomato paste
  • 2 tsp4 gGround cumin
  • 1¾ tsp4 gPaprika (sweet or smoked)
  • 1⅛ tsp2 gGround coriander
  • ½ tsp1 gGround cinnamon
  • 1¾ lb800 gDiced tomatoes, canned
  • 1½ cans, drained380 gChickpeas, canned, drained and rinsed
  • 1½ cups360 gWater
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 4¾ cups chopped100 gKalestems removed, chopped
  • 1 tbsp15 gLemon juice
  • 8½ oz240 gPlain Greek yogurt, nonfat
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Prep first: dice the onion, mince the garlic, grate the ginger, cut the red bell pepper, cube the sweet potato, chop the kale and chop the cilantro.
  2. Heat the olive oil in a Dutch oven over medium heat. Add the onion and cook 5 minutes until soft.
  3. Add the red bell pepper and cook 3 minutes. Stir in the garlic and ginger and cook 1 minute.
  4. Stir in the tomato paste, cumin, paprika, coriander and cinnamon; cook 1 minute until the paste darkens.
  5. Add the sweet potato, canned tomatoes, chickpeas, water, salt and black pepper. Bring to a boil, then cover and simmer gently 25 to 30 minutes, until the sweet potato is tender.
  6. Stir in the kale and simmer uncovered 5 minutes until wilted and the stew thickens. Stir in the lemon juice.
  7. Ladle into four bowls and top each with a quarter of the Greek yogurt and a quarter of the cilantro.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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