Spiced Sweet Potato and Chickpea Stew

A tasty gluten free, dairy free, sugar free and vegan receipe.


  • 200 g chickpeas (soaked overnight)
  • 1 inch piece kombu seaweed
  • a large sweet potato (400g)
  • pumpkin or butter nut squash (400g)
  • 2 medium red onions (diced)
  • 4 cloves garlic (chopped fine)
  • 1 red chilli (de-seeded and chopped fine)
  • 2 tsp coriander seeds
  • 2 tsp cumin seeds
  • 1 tsp black mustard seeds
  • 1 1/2 teaspoons turmeric
  • 1 inch piece of fresh ginger (peeled and finely chopped)
  • 1 tin (1lb) tin tomatoes.
  • 2 tblsp fresh coriander (roughly chopped)
  • 2 tblsp sunflower oil
  • sea salt


  1. Soak the chickpeas and the kombu in plenty of cold water either overnight or for 8 hours. Drain and place in a tightly lidded pot with the kombu and plenty of fresh water.
  2. Place the lid on top and bring to the boil. Then lower the heat and simmer for 1 hour. Drain and reserve the cooking liquid.
  3. Place the cumin seeds and coriander seeds in an oven proof bowl and toast for approx 20 minutes at Gas 6, before removing and then grind finely in a mortar and pestle.
  4. Heat the oil in a large pot over a medium to low heat and sauté the onion until soft but not brown.
  5. Add the mustard seeds and allow to pop for a few seconds and add the garlic, chilli, ground cumin and coriander, turmeric, and ginger and cook for a further 2 minutes.
  6. Stir in the chopped tomatoes, sweet potato and pumpkin and chickpeas.
  7. Add 500ml water or liquid from cooked chickpeas. Bring to a boil, lower heat to a gentle simmer and cook until the squash is tender (about 15 minutes).
  8. Season well and stir in the fresh coriander.
  9. Serve with rice.


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