Curried Chickpea Stew with Roasted Vegetables

Curried Chickpea Stew with Roasted Vegetables
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Emily Weeks, RDN, LD.
Get ready to savor a cozy bowl of veggie-filled goodness with this diabetes-friendly Curried Chickpea Stew. Bursting with flavor and roasted veggies, this stew is like a hug for your taste buds and your health.
  • Prep time
    20 min
  • Cook time
    30 min
  • Servings
    4 Servings
  • Serving size
    2 cups
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    2 cups
  • Amount per serving Calories 280

  • Total Fat 12g
    • Saturated Fat 4.8g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 480mg
  • Total Carbohydrate 34g
    • Dietary Fiber 9g
    • Total Sugars 10g
    • Added Sugars 0g
  • Protein 9g
  • Potassium 740mg
  • Phosphorus 260mg


  • sweet potatoes (peeled and diced, for the roasted veggies)
    1 small
  • red bell pepper (diced, for the roasted veggies)
  • cauliflower florets (for the roasted veggies)
    1 cup
  • olive oil (for the roasted veggies)
    1 tbsp
  • salt (for the roasted veggies)
    1/8 tsp
  • black pepper (for the roasted veggies)
    1/4 tsp
  • olive oil
    2 tsp
  • onion(s) (diced)
    1 small
  • garlic (minced)
    2 clove
  • curry powder
    2 tsp
  • ground turmeric
    1/2 tsp
  • salt
    1/4 tsp
  • black pepper
    1/4 tsp
  • no-salt-added canned diced tomatoes
    14 oz
  • lite unsweetened coconut milk
    1 1/4 cup
  • low sodium vegetable broth
    1 cup
  • canned chickpeas (rinsed and drained)
    15 oz
  • salt and pepper to taste
  • fresh cilantro (chopped, for garnish)
    1 bunch


  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

  2. In a large bowl, toss the sweet potato, red bell pepper, and cauliflower florets with 1 tablespoon of olive oil, salt, and pepper.

  3. Spread the vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 20–25 minutes until they are tender and slightly caramelized.

  4. In a large pot or Dutch oven, heat 2 teaspoons of olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they become fragrant and translucent.

  5. Add the curry powder, turmeric, salt, and pepper to the pot. Stir well to coat the onions and garlic with the spices.

  6. Pour in the diced tomatoes (with their juice), coconut milk, and vegetable broth. Stir to combine. Add the rinsed chickpeas to the pot and stir everything together. Bring the mixture to a boil.

  7. Reduce the heat to low and let the stew simmer uncovered for about 15–20 minutes, allowing the flavors to meld together. Stir occasionally.

  8. Remove the roasted vegetables from the oven and add them to the pot. Stir gently to incorporate them into the stew. Serve the curried chickpea stew in bowls, garnished with fresh cilantro.

  • Recommended

    Very flavorful and delicious. The only thing I changed was instead of diced tomatoes, I used crushed tomatoes with basil, added grated ginger, and added kale at the end.