Go Back

Chickpea Vindaloo

A warm, spicy stew featuring chickpeas and sweet potatoes, cooked in a rich, tangy sauce, perfect for a quick weeknight meal or a crowd-pleasing dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegan
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium Sweet potatoes Choose firm, unbruised sweet potatoes with smooth skin and bright color.
  • 1 Onion Onion Pick an onion that is heavy for its size and dry-skinned.
  • 1 Avocado Avocado Select ripe but firm avocado; it should give slightly when pressed.
  • 1 bunch Cilantro, fresh Choose bright green cilantro with few brown leaves.
  • 2 cloves Garlic
  • 1 tbsp Ginger, minced Use fresh ginger that is firm and not wrinkled.
  • 1 Lime Lime, wedges
  • 1 can Canned chickpeas Use low-sodium if you want more control on salt.
  • 2 tbsp Olive oil
  • 2 tbsp Curry powder
  • 1 tsp Cumin
  • Salt Salt To taste
  • Pepper Pepper To taste

Method
 

Preparation
  1. Heat olive oil in a large pot over medium heat until shimmering.
  2. Add diced onion and sauté until translucent, about 4–6 minutes.
  3. Stir in minced garlic, ginger, and chopped sweet potatoes, cooking for about 5 minutes.
  4. Sprinkle in curry powder and cumin, stirring to combine and toast for 30–60 seconds.
Cooking
  1. Add the canned chickpeas and about one cup of water or a can of coconut milk if using. Stir to mix.
  2. Season with salt and pepper, cover, and cook until sweet potatoes are tender, about 15–20 minutes.
Serving
  1. Serve over cooked rice or quinoa, topped with sliced avocado, chopped cilantro, and lime wedges on the side.

Notes

For extra creaminess, add a can of coconut milk with the chickpeas. You can also swap rice with quinoa or use cauliflower rice for lower carbs.