Vegan Chickpea Sweet Potato Stew



It was a foggy, muggy, South Dakota spring day today. So, naturally, we decided stew would be good for dinner. My sister sent me one of her favorite recipes, which we tailored to what we liked. It turned out so good! Below is what we used for ingredients and directions, however, you can switch it up and add whatever beans and spices sound good to you! It was a healthy and vegan meal that was extremely filling. Enjoy! 


  • 2 cans of garbanzo beans 
  • 1 can of stewed tomatoes
  • chicken broth (2 cups) 
  • white onion (diced) 
  • 1 cup water
  • 5 small sweet potatoes (peeled and diced) 
  • bow tie pasta (2 cups) 


  • 1 TSP cumin 
  • 1TSP chili powder
  • 1TSP garlic powder
  • 2 cloves garlic
  • pinch salt
  • chipotle seasoning (a little for taste)
  • bay leaves (4 leaves) 


  • Sautee onions, potatoes in a little olive oil in pot 
  • add spices 
  • add garbanzo beans, tomatoes, broth, and water 
  • boil for 5-10 minutes
  • reduce heat and let simmer for an hour and a half 
  • add in bow tie pasta (2 cups)  (add at the end so that it doesn’t get over cooked) 
  • When pasta is done cooking, let cool, and enjoy! 


Thanks for reading!! xoxo 


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