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Spiced Chickpea Smothered Sweet Potato

Spiced Chickpea Smothered Sweet Potato are an easy and hearty vegetarian meal that is perfect for winter.

During the winter months, the majority of my cooking is based around squash and sweet potatoes.

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The hearty texture and robust flavors of these nutrient dense vegetables are always a welcoming relief from the cold and snowy weather.

This recipe for Spiced Chickpea Smothered Sweet Potato is written by: Erin Alderson of Naturally Ella

I also lean towards towards squash and sweet potato for the bright colors which tend to cheer me up a bit more than the gray skies.

The vibrant colors of these vegetables help remind me that good nutrients are packed into each bite!

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Along with the produce, my taste preferences during the winter lean towards spicy.

I love playing with different spice combinations whether I’m dealing with chipotle or curry powders.

Spices like these provide the extra kick that I need to help keep me warm.

This recipe for Spiced Chickpea Smothered Sweet Potato is simple to throw together and makes the perfect light dinner I crave.

The chickpea and sweet potato combination make it feel so rich that the word “vegan” doesn’t even cross my mind!

Plus, between the sweet potato and chickpeas, this meal is packed full of goodness that keep me feeling healthy.

That is definitely a nice perk during cold and flu season!

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Sweet potatoes are such versatile ingredients.

Here are a few other topping ideas for creating a simple, yet satisfying, main dish this winter using a baked sweet potato.

More Sweet Potato Topping Ideas:

  • Add a couple handfuls of spinach or other greens to the recipe below
  • Sub chipotle powder for the smoked paprika, black beans for the chickpeas, and top with slices of avocado.
  • Sub 1-2 tablespoons of good curry powder for the original spices
  • Smother with your favorite chili or stew (perfect for eating leftovers!)
  • Top with roasted veggies and a dollop of hummus

More Sweet Potato Recipes

Sweet potatoes are awesome – for lack of a better word. They’re tasty, cook up great sweet or savory and are a powerhouse of fiber, potassium, and vitamins A, C and E.

I grew up eating mostly roasted sweet potatoes with butter and brown sugar, or mashed sweet potatoes on Thanksgiving, but I love them in savory recipes too (and these days we eat them mostly in savory recipes!).

Here are a few of our favorite recipes that you might like to check out! To browse all of the Sweet Potato recipes, head over to the Ingredient Index and search the Sweet Potato Category.

Cubed sweet potatoes tossed in olive oil, salt, and pepper are roasted and then tossed generously with fresh garlic and sage. Roasted Sweet Potatoes with Garlic and Sagemake a great side for your Thanksgiving meal.

Maple Chipotle Roasted Sweet Potatoes and Brussels Sprouts the kind of vegetable side dish that has everyone asking for seconds!T he veggies are coated in a blend of butter, maple syrup and ground chipotle pepper. After roasting, both the sweet potatoes and Brussels sprouts are crispy on the outside, tender on the inside and sweet spicy all over.

These Sweet Potato Dinner Rolls have a beautiful golden, orange color that brightens up the dinner table. Sweet Potato Dinner rolls are versatile too. Not only are they great for dinner, but my kids loved these rolls in place of regular bread for cinnamon sugar toast for breakfast.

These Fall Mexican Rice Bowls are an easy and seasonal dinner recipe.

These Smokey Grilled Sweet Potato Wedges are full of flavor.  They’re super simple to whip up and contain only 4 ingredients – Southwestern Pork Rub, Sweet Potatoes, Oil, and Cilantro for Garnish.

I love these Sweet Potato and Black Bean Tacos because they use ingredients that I almost always have on hand and even though it only needs 6 ingredients, you can easily customize it to your personal taste preferences or add a few extra ingredients that you might have on hand.

Black Bean, Sweet Potato and Chicken Lettuce Wraps are perfect for satisfying your next Taco Tuesday craving while helping you stick with the inevitable New Year’s Resolution to eat healthier.

What is your favorite way to eat a Sweet Potato?

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Spiced Chickpea Smothered Sweet Potato

Spiced Chickpea Smothered Sweet Potato

Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes

A slightly spicy chickpea and tomato stew served over a sweet potato. Spiced Chickpea Smothered Sweet Potato are an easy and hearty vegetarian meal that is perfect for winter.


  • 2 medium sweet potatoes, preferably rounder
  • 1 tablespoons olive oil
  • 2 medium shallots
  • 1 tablespoon cumin seeds
  • 2 teaspoons coriander seeds
  • 2 whole cloves
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoons smoked paprika
  • 1/2 teaspoons salt
  • 1 cup stewed tomatoes
  • 2 tablespoons tomato paste
  • 1/2 to 1 cup vegetable broth
  • 2 cups chickpeas, drained and rinsed if using canned
  • Cilantro, to serve


  1. Preheat oven to 400˚.
  2. Scrub sweet potatoes with running running, pat dry, and pierce several times with a fork.
  3. Place on a baking sheet and bake for 45 minutes to an hour.
  4. Sweet potato should be tender.
  5. Add cumin and coriander seeds to a small dry pan.
  6. Over medium-low heat, lightly toast until fragrant, 3-4 minutes.
  7. Place in a mortar along with cloves and grind until large pieces are broken down.
  8. Combine with red pepper flakes, paprika, and salt; set aside.
  9. In a medium pot, heat olive oil over medium heat.
  10. Mince shallot and add to pan, sautéing for translucent, 4-5 minutes.
  11. Stir in spices and cook for 1 minute more.
  12. Add stewed tomatoes, tomato paste, and 1/2 cup vegetable broth.
  13. Bring to a boil, reduce to a simmer and add chickpeas.
  14. Continue to simmer for at least 15 minutes or until sweet potatoes are done.
  15. Add more vegetable broth if desired.
  16. To serve, place a slit in the top of the sweet potato and gently squeeze open.
  17. Remove part of the insides of the sweet potato reserving for a separate use or stir into chickpeas.
  18. Ladle chickpea mixture over sweet potato and serve with a sprinkle of cilantro.


To substitute ground spices for the whole, use: 1 tablespoons ground cumin, 2 teaspoons ground coriander, and 1/4 teaspoon ground cloves. Also, if spicy isn't your thing, simply leave out the red pepper and cut the paprika back to 1/2 tablespoon- it will still be delicious!

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Nutrition Information
Yield 2 Serving Size 1
Amount Per Serving Calories 539Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 10gCholesterol 0mgSodium 1732mgCarbohydrates 92gFiber 22gSugar 26gProtein 21g offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although makes every effort to provide accurate information, these figures are only estimates.

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Pixel Perks

Monday 19th of May 2014

What a nice change from melted cheese! Will try this one out


Wednesday 21st of August 2013

This looks beautiful, I am making it tonight!


Monday 4th of March 2013

What do you think the calorie or carb intake is on this?


Sunday 27th of January 2013

What a beautiful recipe! Thank you for showing me a new blog to love Katie!


Thursday 17th of January 2013

This sounds yummy and healthy! It is also so simple to make, thanks for sharing!