Healthy chickpea curry with sweet potato

Name: Healthy chickpea curry with sweet potato
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 sweet potato; 400 gr chickpeas (pre-cooked); ½ onion; 2 cloves garlic; 2 cm ginger (fresh); 500 ml vegetable broth; 1½ teaspoon turmeric; 1½ teaspoon grounded cumin; 1½ teaspoon sweet paprika powder; 1 teaspoon curry powder; 1 teaspoon spicy red pepper powder; 1 handfull coriander; salt and pepper; 2 tbl spoon olive oil

A light, plant-based meal that fits perfectly within the Mediterranean diet — simple, nutritious and full of flavour.

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Prep Time 10

Cook Time 30

Total Time 40

Course Vegetables, lunch, mediterranean

Cuisine Own recipe

Servings persons

Calories 342 kcal

Equipment

deep pan

Ingredients

2 sweet potato
400 gr chickpeas pre-cooked
½ onion
2 cloves garlic
2 cm ginger fresh
500 ml vegetable broth
1½ teaspoon turmeric
1½ teaspoon grounded cumin
1½ teaspoon sweet paprika powder
1 teaspoon curry powder
1 teaspoon spicy red pepper powder
1 handfull coriander
salt and pepper
2 tbl spoon olive oil

Instructions

Chop the onion and garlic. Grate 2 cm of fresh ginger.
Put 2 tablespoons of olive oil in a deep pan and fry the onion, garlic and ginger.
Peel the potatoes and cut into cubes. Add these to the onion and fry for a few minutes. Pour in the stock and leave to simmer gently.
Add the spices: cumin, curry powder, sweet and hot paprika powder, turmeric. Mix everything well. Season with salt and pepper if necessary.
For the chickpeas, I bought pre-cooked ones from a jar. Rinse them under running water. Add the chickpeas to the potatoes when they are almost done. Chop the fresh coriander and add it to the curry. Mix well and simmer for a while. Serve with couscous or flatbread…enjoy!

Notes

There are days when you crave comfort food. Not a heavy dish, but a bowl full of colour, aroma and balance.
This chickpea curry with sweet potato and vegetable stock is my favourite way to eat well and feel good.
A light, plant-based meal that fits perfectly within the Mediterranean diet — simple, nutritious and full of flavour.

Why this curry is healthy

Mediterranean cuisine has been known for years as one of the healthiest diets in the world. Not because of strict rules, but thanks to its simplicity: fresh vegetables, olive oil, legumes and natural herbs.

This curry fits in perfectly with that. It contains no coconut milk or heavy cream, but uses vegetable stock and olive oil for a light, pure flavour.
That makes the dish ideal for those who want to eat healthily without compromising on comfort or taste.

Chickpeas
Legumes are real powerhouses. They are high in plant protein, iron and fibre, and provide long-lasting energy without sugar spikes.

Sweet potato
Rich in vitamins A and C, antioxidants and complex carbohydrates. Its natural sweetness gives this dish a nice balance.

Turmeric & ginger
Both spices are known for their anti-inflammatory properties. They support digestion and strengthen the immune system — a bonus, especially in the colder months.

Olive oil
The liquid gold of Mediterranean cuisine. Packed with healthy fats that support the heart and brain.

Vegetable stock

A light, flavourful base that gives the dish body without fats or cream. Preferably use homemade or low-salt stock.

Fresh herbs

Coriander, freshly picked from my herb garden, adds a fresh touch to the dish.

Healthy tips for variety

Extra vegetables: add spinach, courgette or cauliflower for extra vitamins.

More protein: finish with a handful of roasted almonds or seeds.

Less salt: use fresh herbs, lemon or smoked paprika to enhance the flavour.

Meal prep: make a double portion — the curry tastes even better the next day.

Healthy, plant-based and full of flavour

This chickpea curry proves that healthy eating doesn’t have to be boring. With pure ingredients, a touch of lemon and Mediterranean simplicity, you can create something that nourishes, warms and satisfies.
No coconut milk, no cream — just flavour, texture and balance.

Try it for yourself, feel the difference, and share your version with me on Instagram via @secretosdelsur.
Because health doesn’t start with rules, but with paying attention to what feels good — and tastes good.

Nutrition

Calories: 342kcalCarbohydrates: 54gProtein: 11gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 568mgPotassium: 735mgFiber: 12gSugar: 11gVitamin A: 16677IUVitamin C: 6mgCalcium: 94mgIron: 4mg

Keyword healthy chickpea curry, chickpea recipe, curry without coconut milk, mediterranean curry, easy healthy recipe, balanced eating, plant-based comfort food

Tried this recipe?Let us know how it was!

Another delicious recipe with chickpeas:

Meal soup with chickpeas, spinach and egg — Healthy chickpea curry with sweet potato 6

Yoghurtsoep met kikkererwten en rijst 5 — Healthy chickpea curry with sweet potato 6

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Foodblog
by Patricia

I am Patricia, energetic 40'er, architect, business manager and food blogger. Living in Andalusia but from Flanders - Belgium. Mother of 2 active and creative kids who, together with my husband Geert, form the tasting team of the first order!
Cooking has become a passion. Everything starts with devising an original recipe and that’s when my love for food photography & styling comes across… In my blog you will get to know my healthy Mediterranean fusion cuisine!

Buen provecho!

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