When the cold weather has us turning to warming soups and stews, the recipes often rely on meat for heft. Not the case with this sweet potato and chickpea stew from Basic Kitchen in Charleston. Created by chef Charlie Layton, he says, “As the weather gets colder, I love a warming, hearty stew. This recipe has a gentle spice to it and is high in plant-based protein from the chickpeas! Perfect for a rainy autumn day.”
Serves 3 to 4
3 tablespoons coconut oil
1 medium onion, diced
2 cloves garlic, thinly sliced
1 small fresno pepper, diced
4 tablespoons harissa paste
1 red bell pepper, diced
1 medium sweet potato, diced
1 15 ounce can crushed tomatoes
1 15 ounce can chickpeas, drained and rinsed
2 cups vegetable stock
Salt and pepper, to taste
- In a heavy saucepan over medium heat, warm coconut oil. When the oil starts to shimmer, add onion and red bell pepper and sweat for about 3 to 4 minutes until tender.
- Lower heat and add garlic and fresno pepper, and cook until fragrant, about 1 minute.
- Add the harissa paste, sweet potato, and drained chickpeas, and stir until the paste coats everything.
- Add in the crushed tomatoes and stock. Raise heat to medium and bring mixture to a simmer. Lower heat and let cook until the sweet potatoes are tender, about 15 to 20 minutes. The sauce should reduce and thicken during this time.
- Season with salt and pepper, and serve with a warm flatbread, greek yogurt, or extra harissa paste.
- Recipe courtesy of chef Charlie Layton of Basic Kitchen, Charleston