Photo of Chickpea, sweet potato & greens stew by WW

Chickpea, sweet potato & greens stew

Points® value
Total Time
55 min
20 min
35 min
This vegetarian stew utilizes pantry spices and fresh ginger to transform a few humble ingredients into an intoxicating Moroccan-inspired dish. We’ve used green Swiss chard but you could use the rainbow variety if you’d like. After removing the stems from the leaves, don’t toss the stems. Instead, reserve them to use in a stir-fry or sauté them for simple side later in the week.


Olive oil

1 tsp(s)


1 medium, chopped

Ginger root

1 tbsp(s), peeled, minced


1 clove(s), large, minced

Ground cinnamon

½ tsp(s)

Ground cumin

½ tsp(s)

Table salt

¼ tsp(s)

Cayenne pepper

tsp(s), or up to 1/4 teaspoon

Fat free reduced sodium vegetable broth

2½ cup(s)

Sweet potato

2 medium, about 1 1/2 lbs, peeled and cut into 1-inch pieces

Golden seedless raisins

¼ cup(s)

Uncooked Swiss chard

¾ pound(s), 1 bunch, tough stems removed, leaves chopped

Canned drained chickpeas

15½ oz, rinsed and drained


½ medium, cut into 4 wedges


  1. Heat oil in large saucepan over medium-high heat. Add onion and cook, stirring occasionally, until softened, 5 minutes. Add ginger, garlic, cinnamon, cumin, salt, and cayenne. Cook, stirring constantly, until fragrant, 1 minute.
  2. Add broth, sweet potatoes, and raisins and bring to boil. Reduce heat and simmer, covered, until vegetables are almost tender, 10 minutes.
  3. Add Swiss chard and chickpeas. Return to boil, stirring occasionally, until Swiss chard wilts. Reduce heat and simmer, covered, until vegetables are tender, about 10 minutes. Ladle stew evenly into 4 bowls. Serve with lime wedges.
  4. Serving size: 2 cups


You can also substitute butternut squash for the sweet potato. When you’re ready to reheat it, you many need to stir in a little broth to slightly thin the stew if the sweet potatoes absorbed too much of the liquid.