This sweet potato and chickpea stew combines sweet potatoes, yukon gold potatoes and chickpeas in a classic chile colorado sauce.
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Sweet Potato and Chickpea Stew in Chile Colorado

Cook Time 35 minutes
Total Time 35 minutes
Servings 4 servings
Author Dora Stone


  • 4 Ancho chiles, dried, deseeded
  • 4 Guajillo chiles, dried, deseeded
  • 1 Tomato, medium
  • 5 cloves Garlic
  • 1 tsp. Oregano, dried
  • 1 Bay leaf, dried
  • 1/2 tsp. Cumin, ground
  • 1 cup Onion, white, minced
  • 1 ½ cups (1 large) Diced Sweet Potato
  • 1 cup (1 medium) Diced Yukon gold potato
  • 1 can (14.5 oz) Chickpeas, drained
  • 2 Thyme sprigs
  • 1 cup Vegetable stock


  • Bring a small pot of water to a boil. Add chiles, tomato and bay leaf and turn heat down to a slow simmer. Let simmer for 10 minutes.
  • While the chiles are simmering, heat a large pot to medium heat and add ¼ cup of water. Add onion and sweat until tender and translucent, about 4 minutes.
  • Add potatoes and 1 cup of vegetable stock. Cover and let simmer for about 6 min or until potatoes are tender.
  • Strain the chiles, but reserve one cup of the chile soaking liquid. Place the drained chiles, garlic, tomato, oregano, cumin, and 1 cup of the chile soaking liquid in the blender and blend until smooth. Strain the sauce.
  • Add sauce, chickpeas, and sprigs of thyme to the pot with the potatoes. Let simmer slowly for 8-10 minutes. If the sauce is too thick, add more vegetable stock accordingly.
  • Season with salt and pepper. Remove thyme sprigs before serving.
  • Serve with rice, beans, and warm corn tortillas.


Instead of sweet potatoes you could use russet, yukon gold or any other type of potato. The chickpeas could be substituted with any other bean. Cauliflower would also be a great addition to this dish.