Chickpea and Sweet Potato Cacciatore Recipe

vegetarian cacciatore
By: Claire Georgiou, Reboot Naturopath, B.HSc ND

This is a great warming, easy and filling meal, particularly during the cooler months. Serve it alongside cauliflower rice, regular brown rice or basmati rice, and feel free to add extra vegetables.

Chickpeas are a delicious, easy and versatile legume to consume, so I try to always have them on hand. They’re high in protein, fibre, folate, Vitamin B6, B1, magnesium, iron, calcium and manganese. I often cook batches up and store them in the freezer to easily throw into meals at any time.

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  • 1 Tbsp of olive oil
  • 1 large brown onion, chopped
  • 4 garlic cloves, crushed
  • 1 large handful of parsley, finely chopped plus extra for garnish
  • 1 large handful of basil, finely chopped
  • 1 large sweet potato, peeled and chopped into bite size pieces
  • 14 oz can of crushed tomatoes
  • 1 Tbsp of tomato paste
  • 1 cup (200 mls) of vegetable stock
  • 1 Tbsp of apple cider vinegar
  • 1/2 cup (100 g) button mushrooms, sliced thickly
  • 3 cups of chickpeas (500g), canned & drained or cooked freshly
  • 1 large red pepper (capsicum), sliced
  • ½ cup of black olives


  1. Heat a large frying pan over low-medium heat. Add oil and sauté the onions and garlic until the onion is translucent.
  2. Add the chopped herbs and fry for another minute.
  3. Add the sweet potato, crushed tomatoes, tomato paste, vegetable stock, apple cider vinegar and mushrooms and simmer stirring regularly for 10mins.
  4. Add the remaining ingredients and simmer and stir for a further 10 minutes.
  5. Serve with cauliflower rice, brown or basmati rice and garnish with parsley.


Chickpeas – cannelloni beans, lentils

Sweet potato – carrots, pumpkin, butternut squash

Crushed tomatoes – fresh, diced or passata

Black olives – capers, green olives


Prep time: 20 minutes

Cook time: 25 minutes

Total time: 45 minutes

Servings: 4

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

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