Sweet Potato Stew With Chickpeas & Hardy Greens

September 30, 2020
25 Ratings
Photo by Rocky Luten. Food stylist: Anna Billingskog. Prop stylist: Geri Williams.
Author Notes

This autumnal stew is warming and cozy, ready in under 30 minutes, and layered with rich, vivid flavors. It features one of my favorite trios: sweet potatoes, chickpeas, and hardy greens. But the unexpected star of the stew is the vibrant broth, which is delicious enough to slurp on its own. Inspired by the flavors of Carla Lalli Music’s Sweet Potatoes With Tahini Butter, the broth is rich from butter, a little spicy from Aleppo pepper, and spiked with maple syrup, soy sauce, and lime juice.

Because the broth is so essential to the deliciousness of this stew, reach for the best stock or broth you have: homemade chicken stock is great here, or a store-bought, low-sodium variety. If using vegetable broth, opt for homemade or a brand you know and like that’s more savory than sweet for the best balance of flavors.

The first time I made this stew, I fully intended to swirl some tahini in at the end to thicken the broth. But then I remembered the opened container of hummus in my fridge and reached for it instead, reasoning that hummus (an ultra silky-smooth mix of chickpeas, tahini, garlic, and lemon juice) would not only lend sheen and body, it’d boost the rich, chickpea flavor of the stew. It worked a charm, enlivening and enriching the entire pot. It’s a simple trick that has so many possibilities beyond this recipe. —EmilyC

  • Prep time 5 minutes
  • Cook time 25 minutes
  • Serves 4 to 6
  • 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 (see author notes)
  • 1 tablespoon soy sauce, or to taste (regular or low sodium)
  • 1 15.5-ounce can chickpeas, drained and rinsed
  • 3 cups to 4 cups (packed) kale, Swiss chard, collard or turnip greens, or mature (not baby) spinach
  • 1 tablespoon lime juice, plus the finely grated zest, from 1 lime (Note: zest the lime before juicing)
  • 3 tablespoons to 4 tablespoons plain hummus, homemade or store-bought
In This Recipe
  1. Heat butter in a large pot or Dutch oven over medium heat. Add onion and cook for about 5 minutes until softened. Add sweet potatoes, 1/2 teaspoon kosher salt, and Aleppo pepper. Cook for another 5 minutes (stirring occasionally), or until the outsides lose their firmness.
  2. Add maple syrup, stirring so it evenly coats the sweet potatoes. Cook for 1 to 2 more minutes, stirring constantly, to lightly caramelize the syrup.
  3. Add broth, soy sauce, chickpeas, greens, and lime zest. Simmer gently for about 15 minutes, or until the sweet potatoes are tender.
  4. Lower heat, and stir in the lime juice and hummus, starting with 3 tablespoons hummus; stir until well integrated. Taste, and add another tablespoon of hummus, if desired, for extra richness and body. Taste for seasoning and balance, adding a bit more soy, lime juice, and/or salt to your liking. Turn off the heat. Divide the stew amongst bowls, and serve right away. (Any leftovers will keep well, tightly covered, for several days in the refrigerator. Reheat before serving.)

See what other Food52ers are saying.

  • Chris Ohana
    Chris Ohana
  • Darbystone
  • Erin Alexander
    Erin Alexander
  • Megan
  • melissa y
    melissa y

Recipe by: EmilyC

I'm a home cook. I love salads. Two things you'll always find in my refrigerator are lemons and butter, and in my pantry good quality chocolate and the makings for chocolate chip cookies.

56 Reviews

Carl C. March 19, 2021
I absolutely loved this and will definitely make again. I followed the recipe as written and wouldn't change a thing.
Author Comment
EmilyC March 20, 2021
Wonderful -- thanks Carl! : )
Chris O. March 12, 2021
I made this for a small potluck dinner. Every single person wanted the recipe. Then several told me that their friends wanted the recipe after they made it for them. This recipe has a legion of fans. Love it.
Author Comment
EmilyC March 15, 2021
Aw, what a lovely note to receive, Chris. Thanks so much for letting me know!
VikingAndCakes March 1, 2021
It’s so good. I keep on having a taste before putting it in a bowl. These are not ingredients I usually use but I trusted the video and I am disappointed! I will definitely do again. 😋
Author Comment
EmilyC March 1, 2021
Wonderful! So glad you found the recipe by way of Amanda's IGTV video. Thanks for your note!
Darbystone February 5, 2021
Crazy good with no alterations! It achieves a complex taste with minimal ingredients and time. It earns a Super Star rating!
Author Comment
EmilyC February 6, 2021
Excellent -- so glad you liked it -- thanks Darbystone!
k9loves January 30, 2021
I want to try this but not a fan of garbanzo beans. Can you recommend a substitute?
Author Comment
EmilyC January 31, 2021
Hi there -- I think canned white beans would work nicely here! If you have them, cranberry beans would be nice here, too.
k9loves March 1, 2021
Sooo good! Much better than expected!
Author Comment
EmilyC March 2, 2021
: )
Kat January 11, 2021
I was so excited to make this, my friend raved about it and so did all the other reviews. I found it too limey and sweet. I only used the juice of half a lime. I tried to cover up the sweetness with hummus. My recommendation is to put the lime juice in a little at a time and maybe skip the maple syrup.
Author Comment
EmilyC January 11, 2021
Hi Kat -- sorry this didn't hit the spot for you flavor-wise. My guess is that your stock or broth was too sweet. I made this once with a boxed vegetable stock (I forget which brand) and the resulting stew was too sweet and one-note in flavor. That's why I added the note in the introduction about using a more savory/less sweet stock. Anyways, just a thought. Thanks for trying it!
Kat January 12, 2021
I salvaged it with lots of curry powder and black beans. I also threw in a little ground turkey as my husband always wants to know where the meat is.
Ellen February 5, 2021
I have also made this with other root vegetables (and I think I may have skipped the honey too; not totally sure).
I didn't have sweet potatoes but I did have Yukons and I had turnips and one lonely parsnip. The result was delicious! In fact, one friend of mine who had a bowl at my house insists on only making it this way.
So perhaps going with other root veggies to cut the sweetness as well.
Kat January 11, 2021
I was so excited to make this, my friend raved about it and so did all the other reviews. I found it too limey and sweet. I only used the juice of half a lime. I tried to cover up the sweetness with hummus. My recommendation is to put the lime juice in a little at a time and maybe skip the maple syrup.
alisa January 4, 2021
Making this for the second time- my husband and I both love it. The broth ends up being really flavorful and unique, thank you so much for the recipe!
Author Comment
EmilyC January 5, 2021
So glad, Alisa! Thanks so much for trying this (twice!) and your note.
Erin A. December 9, 2020
This was absolutely fantastic!! It's definitely going to be a staple this winter.
Author Comment
EmilyC December 9, 2020
Erin! Your comment made my day, thank you! So happy you made and liked this. : )
Erin A. December 9, 2020
So good! Leftovers with some crusty bread were great too :)
Megan November 2, 2020
Another winner from EmilyC! I made it with vegetable broth but otherwise stayed true to the recipe. Really unexpected and delicious flavors and so nourishing. Perfect fall lunch food. Thank you!
Author Comment
EmilyC November 4, 2020
Megan: so happy you liked it!! Really appreciate your feedback. Thank you!
melissa Y. October 27, 2020
I didn’t alter a note and adored this fall gem! It’s surprisingly complex, comes together in a snap, and positively warms the soul. So many soups need to age to reach their potential, but this was delicious 25 minutes in! I like things a bit spicy, so added some gochujang on day two to add some earthiness and heat. There’s nothing better than a recipe that can be served multiple days with slight alterations and still sings with each iteration! This is a keeper.
Author Comment
EmilyC October 28, 2020
Melissa -- what a lovely note to receive, thank you! So happy you tried and liked this. The gochujang addition sounds delicious! Thanks so much for circling back.
Aundrea October 20, 2020
Tried this recipe out today and I LOVE it! I rarely write a review but this recipe hit the all the spots! Note, I added Italian sausage I already had - Delicious!
Author Comment
EmilyC October 27, 2020
Wonderful, thanks Aundrea!
Alyssa M. October 19, 2020
I’ve made this twice now and it’s now one of my favorite recipes! The second time I cooked it for a vegan and subbed in oil and vegetable stock. I had ground beef on the side for the meat eaters to add. Both she and her husband told me it was the best meal they’d ever had.
Author Comment
EmilyC October 19, 2020
What a nice note to receive, Alyssa! So glad that you and your guests enjoyed this. Thanks so much for circling back.
Kim I. October 16, 2020
I made this just as listed. It was delicious. Will definitely be making this again.
Author Comment
EmilyC October 17, 2020
Fantastic, so glad! Thanks Kim.
Hn October 16, 2020
A. Ma. ZING. thanks for sharing.
Author Comment
EmilyC October 17, 2020
So glad you liked it!
vbrown4192 October 13, 2020
Just made this for dinner with a grilled Brie cheese on the side! I added delicate squash which was a great move :) I didn’t have maple syrup so I used honey and didn't have hummus so I added a little extra butter at the end ♥️ So delicious
Author Comment
EmilyC October 17, 2020
Mmmm, a grilled Brie cheese sounds wonderful with this!
advansi October 12, 2020
As a newb cook, this was healthy, easy and delicious!

Ended up using white sweet potatoes and 4 tablespoons total of a jalapeno hummus. I love how the broth is tangy, savory, and cuts through the sweetness of the potato. The added spiciness was a much needed warmth during this dreary and rainy day. Will definitely make again!
Author Comment
EmilyC October 12, 2020
Ohh jalapeño hummus sounds fantastic here! So glad you'll be making this again. Thanks so much for circling back.
BRBR October 7, 2020
Just made it. I added one can of black beans, 2 cups of spinach and a little saffron at the end. Came out excellent! Perfect for a Fall day.

Thank You!
Author Comment
EmilyC October 9, 2020
Thank you for trying this, BRBR, and including your notes!
Lee A. October 6, 2020
Made this tonight note for note. So yummy! I totally recommend this recipe. Perfect autumn soup!
Author Comment
EmilyC October 7, 2020
So glad you tried and liked this, Lee! Thanks for circling back!
Lindsay-Jean H. October 6, 2020
Yet another winner Emily! I made it with the Sugar Pie pumpkin (and squash hummus) that I got in my CSA box, but I can't wait to make it again with sweet potatoes.
Author Comment
EmilyC October 6, 2020
Lindsay-Jean! What a nice note to receive this morning, thank you. I'm so happy you tried and liked this! And squash hummus -- yum! Hope you're well. xo