Best Chickpeas Substitutes in Chickpea and Sweet Potato Stew
This recipe calls for 400 g chickpeas, drained. If you're out of chickpeas or need to adapt the recipe, here are 5 tested substitutes - each with a quantity guide and notes on how it changes the dish.
About This Substitution
Role in this recipe: Protein, body and texture
When chickpeas aren't available, you're avoiding legumes, or you want a different texture or flavour profile.
5 Substitutes for Chickpeas in Chickpea and Sweet Potato Stew
1. Cannellini or butter beans
Ratio: 1:1
Creamier and softer - they mash into the sauce more readily, making a silkier result. Best in soups and stews.
2. Black beans or kidney beans
Ratio: 1:1
Firmer and earthier - flavour changes notably but the texture holds well. Great in curries and chilli.
3. Red or green lentils (cooked)
Ratio: 1:1 by weight (cooked)
Softer texture that breaks down into the sauce - excellent in dal-style dishes but won't give the same bite.
4. Diced firm tofu
Ratio: 1:1
Press well first. The neutral flavour absorbs the spices of the dish; texture is chewier than chickpeas.
5. Edamame beans
Ratio: 1:1
Sweeter and greener - works particularly well in light curries, salads and grain bowls.
View the Full Recipe
See the complete Chickpea and Sweet Potato Stew recipe for British kitchens with gram measurements and °C temperatures.
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