One Pot Healthy Harissa Chickpea & Sweet Potatoes (Gluten Free, Vegan)

Prep: 5 minutesCook: 45 minutesTotal: 50 minutes
Yield: serves 3 - 4Category: Dinners
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This delicious plant based recipe is cosy and comforting making it perfect for those dreary evenings. It is packed full of nourishing sweet potato, chickpeas and lentils meaning it is a real winter warmer.

It is a tomato based stew packed full of warming flavours like chilli, cinnamon and ginger. The rose harissa takes this to another level and adds an extra depth to this dish. You could use chilli harissa if you are unable to find rose. In fact, you could omit it entirely and it would still be delicious.

This is gluten free and suitable for vegans making it a great dish to make if you are trying to reduce your meat intake. If you like this you may like my Sweet Potato & Quinoa Stew.

This is a versatile recipe and can be enjoyed on its own or as part of a larger spread. I usually serve this alongside rice, flatbreads and a cucumber salad. You can add greens such as spinach or kale to this making it perfect to reduce food waste. You could also try this with white potato or butternut squash if desired. I have noted this serves three to four people, however, this obviously depends on portion sizes.

Perform a taste test before stirring in the lentils and any additional salt or chilli powder if needed. You could also add extra ginger, paprika and cinnamon to suit your personal preference. I add plain soya yogurt and a generous handful of chopped parsley and coriander to this before serving.

This is a great recipe to make in advance and freeze to use for lunches throughout the week as it reheats well.


  • 2 medium to large sweet potatoes
  • 2 large tomatoes
  • 100g 1/2 cup red lentils
  • 1 can chickpeas
  • 1 can chopped tomatoes
  • 1 + 1/2 tbsp rose harissa
  • 150ml 1/2 cup + 2 tbsp water
  • 1 medium white onion
  • 2 cloves garlic
  • 1 thumbnail sized piece ginger
  • 1 tsp paprika
  • 1/2 tsp cinnamon
  • pinch chilli powder
  • 1 vegetable stock cube
  • pinch sea salt
  • 1 tbsp olive oil


  1. Peel and finely chop the onion and add to a heavy bottomed pan along with the olive oil
  2. Chop the tomatoes and add to the pan along with the minced garlic cloves. Saute for a few minutes over a moderate heat
  3. Peel the potatoes and cut into bite sized pieces. Add to the pan along with the cinnamon, paprika, chilli powder and salt. Grate the ginger into the pan and allow to cook for a few minutes. Stir occasionally
  4. Add the can of chickpeas, can of chopped tomatoes, water, harissa and vegetable stock cube to the pan. Stir well and bring to the boil
  5. Once boiling, reduce the heat and place the lid on the pan. Simmer for twenty minutes
  6. Add the red lentils to the pan, replace the lid and simmer for another twenty minutes. Stir occasionally


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