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Sweet Potato, Spinach and Chickpea Stew


  • 1 Tbsp vegetable oil
  • 1 onion, finely chopped
  • 1 lb sweet potatoes, peeled and cut into 1/2" cubes
  • 1 tsp table salt
  • 1/4 tsp red pepper flakes
  • 3 Tbsp tomato paste
  • 1 tsp ground coriander
  • 2 - 15 oz cans chickpeas with their liquid
  • 1 - 14 oz can coconut milk
  • 1/2 - 1 cup water
  • 1/4 cup creamy peanut butter
  • 5 oz baby spinach, or other green
  • 2 tsp grated lime zest
  • 2 Tbsp lime juice
  • 1/2 cup peanuts, coarsely chopped
  • 1/2 cup cilantro, chopped
  • additional lime wedges


Heat oil in medium Dutch oven until shimmering. Add onion, sweet potato, salt, pepper flakes and cook until onion begins to brown, 5-10 minutes. 

Add tomato paste and coriander and cook until paste darkens, about 2-3 minutes.Stir in chieckpeas and their liquid, coconut milk, water as needed and peanut butter, Bring to simmer and allow to cook until sweet potatoes are soft, about 15 minutes.

Stir in spinach. Taste and adjust for salt, adding more salt and water as needed. Stir in lime zest and juice.

Serve, garnished with peanuts, cilantro and a line wedge, with flat bread on the side.

Adapted from the New York Times and America's Test Kitchen

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