Global Stews/ Hardy Greens/ Stews & Chilis/ Sweet Potatoes/ Vegan Recipes

Curried Sweet Potatoes with Chard and Chickpeas

Curried Sweet Potatoes with Chard and Chickpeas

A superb fusion of flavors permeates this nourishing harvest dish of sweet potatoes and chard. Serve like a stew in shallow bowls, accompanied by warm flatbread. This recipe works well with other greens, as you’ll see in the variations following the recipe. From Wild About Greens. Photo by Susan Voisin, FatFree Vegan Kitchen.

Serves: 4 to 6

  • 1 tablespoon olive oil
  • 2 to 3 cloves garlic, minced
  • 2 large sweet potatoes or 4 medium garnet yams,
    peeled and cut into large dice
  • One 16- to 20-ounce can chickpeas, drained and rinsed
  • One 16-ounce can diced tomatoes (try fire-roasted)
  • 2 scallions, thinly sliced
  • 2 teaspoons good-quality curry powder, or more, to taste
  • 2 teaspoons minced fresh ginger, more or less to taste
  • 1 teaspoon ground cumin, or more, to taste
  • 8 to 12 ounces chard, any variety (or see Variations)
  • 1/4 cup chopped cilantro or parsley, or more or less to taste
  • 1/4 cup raisins, optional (but highly recommended)
  • Salt and freshly ground pepper to taste

Heat the oil in a large skillet or a stir-fry pan. Add the garlic and sauté over low heat until golden.

Add the sweet potato dice and  cup and a half or so of water; bring to a simmer and cook until just tender, adding just enough additional water if needed, as they cook, to keep the mixture moist.

Stir in the chickpeas, tomatoes, scallions, curry powder, ginger, and cumin and bring the mixture to a simmer again; cook over low heat for 10 minutes or so, until the sweet potatoes are tender.

Meanwhile, strip or cut the chard leaves away from the stems. Slice the stems thinly, and cut the leaves into strips.


Add the chard to the skillet, in batches if necessary, and cover. Cook briefly, just until the chard wilts, then stir in. Cook over low heat for 5 minutes, or until the chard is tender but not overdone. Stir in the cilantro and optional raisins. Season with salt and pepper, then serve.

This is also good with kale, collard greens, spinach, and mustard greens. Stemmed, coarsely chopped spinach or whole baby spinach leaves can be added as you would the chard in the directions above, as can chopped mustard greens. If you’d like to try kale or collard greens in this dish, I’d suggest steaming first before adding to the dish when you would the other greens.

You can also vary the kind of beans used. Try black beans, red beans, or pinto beans.

Nutrition Information:
Per Serving: 231.2 calories; 3.7g total fat; 7.8g protein; 43.7g carbs; 8.9g fiber; 426mg sodium

Curried sweet potatoes with chard and chickpeas from Wild About Greens


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  • Reply
    debmich | Pearltrees
    December 9, 2011 at 8:29 pm

    […] Rating: 4.9/ 5 (7 votes cast) This week’s recipe is a super-early sneak preview from my next book, Wild About Greens, which is about to go to the printer for publication next June. Curried Sweet Potatoes with Chard and Chickpeas […]

  • Reply
    December 20, 2011 at 12:17 pm

    Very tasty!

  • Reply
    December 21, 2011 at 12:11 am

    Wow! This looks fabulous!

  • Reply
    December 22, 2011 at 4:53 pm

    Just tried this last night, and it’s wonderful! The bitter/sweet/salty flavors are perfectly balanced. I have to admit I don’t keep curry powder because I like to tailor the spices to each dish, so I used fennel and coriander seeds and turmeric instead. The tomatoes were Ro-Tel with green chilis, for some heat. It’s even better today as leftovers for lunch! Thanks for sharing.

  • Reply
    December 22, 2011 at 9:50 pm

    Thanks, everyone! And Sheilah, I always enjoy hearing how readers make recipes their very own. Your tweaks sound delicious.

  • Reply
    January 9, 2012 at 10:59 pm

    Absolutely fabulous!! The sweetness of the sweet potatoes and chard go so well together. This is my favorite sweet potato recipe yet!!

  • Reply
    January 10, 2012 at 5:57 pm

    So glad you enjoyed it, Diane! Greens are the best …

  • Reply
    Jessica M.
    February 29, 2012 at 8:06 am

    Loved this! I used spinach instead of chard. I can’t wait to try it with collard greens! My husband (a dedicated carnivore) was extremely happy – as were 2 of my 3 kids!!!

  • Reply
    Terri Cole
    March 25, 2012 at 2:42 pm

    I made this 2 weeks ago for DH and myself, then froze the leftovers. It was just as good thawed and warmed for dinner the second time around, with enough left over for 2 lunches!
    I omitted the cilantro, and used beet greens, served over spiced brown basmati rice. Just delicious!

  • Reply
    October 6, 2012 at 7:28 pm

    This was outstanding! I made it strictly by the recipe with chard and did not feel the need to accompany it was bread. Yum!

  • Reply
    October 8, 2012 at 4:24 pm

    Thanks for all your comments, everyone! This dish is quite flexible; swap out other greens, beans, even try subbing diced and cooked butternut squash for the sweet potato.

  • Reply
    November 16, 2012 at 7:43 pm

    Fantastic! I used halved grape tomatoes in place of canned (thrown in for the last 5 minutes), and added about a 1/4 tsp of red pepper flakes for a little extra heat. Also I sauteed the chick peas first for ~7 mins until they were crispy, set them aside and threw them on top at the end. I have a very specific texture that I like for chickpeas.

  • Reply
    January 8, 2013 at 9:56 pm

    This recipe was absolutely delicious!!!….I add some coconut water at the end along with the Kale -didn’t use Chard-ant the result was fantastic!! The combination of flavors is just delicious! Highly recommended as a warm winter dinner 😉

  • Reply
    January 26, 2013 at 5:36 pm

    Wow! I made this last night and it was fantastic. I never would have thought to add raisins–what a good idea! I added a bit of cayenne pepper to give it some spiciness.

    • Reply
      January 26, 2013 at 6:02 pm

      Glad you enjoyed it! It’s a standard on my rotation at this time of year as well.

  • Reply
    September 24, 2014 at 3:12 pm

    How long does this recipe take to make?

    • Reply
      September 24, 2014 at 3:25 pm

      This is easy but not super-quick, but I’d say the whole thing can be done in an hour’s time.

  • Reply
    October 13, 2014 at 7:22 pm

    My kids’ favorite meal!!

    We eat is with cashew cheese mixed in.
    This will give home in a vegan diet to any carnivore!!!

  • Reply
    October 13, 2014 at 7:23 pm

    my last comment should have read
    “this will give HOPE in a vegan diet to any carnivore”

  • Reply
    Alexis Akashi
    December 26, 2015 at 2:33 pm

    I made this last night, and it was so good! It was so easy to make, and I will definitely make it again. Thank you for the recipe!

    • Reply
      December 28, 2015 at 5:58 pm

      You’re very welcome, Alexis! Glad you enjoyed it.

    • Reply
      December 28, 2015 at 6:03 pm

      You’re very welcome, Alexis. Thanks so much for your comment!

  • Reply
    March 2, 2017 at 12:32 pm

    How big is a serving size (e.g., 1 C, 2 C)?

  • Reply
    March 2, 2017 at 12:32 pm

    BTW – I have been making this since your book came out. Absolutely love it. Thank you for such a great recipe.

  • Reply
    darlene carman
    November 30, 2017 at 10:32 am

    looks great, going to try tonight. Just so am clear. I am NOT draining the water the sweet potatoes are cooking in, I am simply adding chickpeas tomatoes etc. Correct? Thank you!

    • Reply
      November 30, 2017 at 5:43 pm

      Yes, that’s correct, Darlene. Enjoy!

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