This sweet and spicy stewed chickpeas recipe is perfect for brunch, lunch, or dinner. It’s filling, flavorful, and easy to prepare no matter what time of day you want to eat it.
To make this sweet and spicy stewed chickpeas, you’ll use a sweet Vidalia onion, sweet potatoes, and fresh Campari tomatoes. You’ll season it with chili powder and a few healthy shakes of crushed red pepper. Although you’ll get natural sweetness from the onions and sweet potatoes, I add a few glugs of maple syrup. That’s totally a real measurement, right? The maple syrup adds a different flavor to the dish and tastes so good with crushed red pepper!
The final result is a sweet, spicy, stewy chickpeas that works perfectly with chewy, buttery bread and a fried egg.
You can add a multitude of other flavors to this dish including harissa paste or powder . You can also add freshly minced parsley or lemon juice to add brightness at the end. No matter how you add your heat, it’s going to be delicious! The best part of this recipe is that this stewed chickpeas recipe is impossible to mess up.
Looking for more vegetarian recipes? Check my archives!
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Sweet and Spicy Stewed Chickpeas
- Wide skillet or pot
- Large skillet
Sweet and Spicy Stewed Chickpeas
- 2 teaspoons neutral cooking oil
- 1 tablespoon butter
- 1 Vidalia onion peeled and thinly sliced
- 2 small sweet potatoes peeled and diced
- 12 ounces Campari tomatoes halved
- 15 ounce can chickpeas drained and rinsed
- 2 cups vegetable stock plus more, if needed
- 1 teaspoon crushed red pepper more or less to taste
- 2 teaspoons chili powder
- 2 tablespoons maple syrup
- Salt and pepper to taste
- 2 scallions finely chopped
- 4 slices sourdough bread
- 4 eggs
Fry the Onions:
- Heat the neutral oil and butter in a wide pot over medium heat. Add the onion and cook, stirring occasionally, for 6-7 minutes until it just begins to soften and brown.
Cook the Sweet Potatoes:
- Add the sweet potatoes to the pot and season liberally with salt and pepper. Cook, stirring regularly, for 10 minutes until it begins to soften and char. Add the tomatoes and cook for 3-4 minutes more. Pour in the chickpeas and toss to combine.
Simmer the Chickpeas:
- Add the vegetable stock along with the crushed red pepper, chili powder, and maple syrup. Bring to a boil and then reduce heat and simmer for 20-30 minutes or until thickened. Taste and season again with more of any of the spices you like: salt, pepper, crushed red pepper, chili powder, or maple syrup. Toss to combine and stir in the scallions and simmer for 3-4 minutes more. Turn off the heat.
Prepare the Fried Eggs and Toast:
- Butter each side of the sourdough bread and turn a skillet on to medium-high heat. Add the bread and cook on each side until golden brown. Transfer to a plate and keep warm. Turn the skillet to low heat.
- Crack the eggs into the same skillet and season with salt and pepper. Fry them up until the whites have set and the yolks are runny. Turn off the heat.
- Ladle the chickpeas and sweet potatoes into bowls and serve with a fried egg on top and a piece of sourdough toast. Enjoy!