Chickpeas Stew with Potatoes and Yams

Chickpeas Stew with Potatoes and Yams

  • 1/3 cup olive oil 
  • 1 large onion, chopped 
  • 3 red potatoes, peeled and diced into cubes about the size of the chickpeas 
  • 2 carrots, cut into ½-inch rounds 
  • 1 small dried chile
  • 1.2 cup of diced tomatoes 
  • 2 plump garlic cloves mashed with ½ teaspoon ground coriander 
  • 1 cup peeled, diced yams 
  • 3 cups chickpeas, cooked, or 2 15-ounce cans, rinsed 
  • Salt and freshly milled pepper 
  • ½ cup of water 
  • ¼ cup chopped cilantro 
  • ½ cup chopped parsley
  • Heat the oil in a wide skillet over medium heat. 
  • Add the onion and cook until it’s lightly colored, stirring occasionally about 8 minutes. 
  • Add the potatoes, yams, carrots, and garlic and cook for 5 minutes more. 
  • Add chickpeas, season with 1-teaspoon salt and a few twists from the pepper mill, and add water. 
  • Cover and simmer gently until the potatoes are tender, 15 to 20 minutes. 
  • Taste for salt and stir in the chopped fresh herbs


  • Carbohydrates 32 g 
  • Fats 12 g 
  • Protein 11 g 
  • Sugar 17 g


12PM, 7PM, Energy, Focus, Relaxation, Dinner

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