Jamaican Sweet Potato Chickpea Stew

Name: Jamaican Sweet Potato Chickpea Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium sweet potatoes, peeled and diced; 1 can (15 oz) chickpeas, drained and rinsed; 1 can (14 oz) coconut milk; 1 medium onion, chopped; 2 cloves garlic, minced; 1 tablespoon ginger, grated; 1 teaspoon turmeric; 1 teaspoon cumin; 1 teaspoon allspice; 2 cups vegetable broth; Salt and pepper to taste; 2 tablespoons olive oil; Fresh cilantro for garnish

Highlighted under: Sweet Recipes

I love making Jamaican Sweet Potato Chickpea Stew, especially during chilly days when I'm craving something hearty and comforting. The medley of sweet potatoes, chickpeas, and aromatic spices creates a delightful dish bursting with flavor. I often serve this stew with a side of rice or warm crusty bread, making it a filling meal that's perfect for lunch or dinner. Packed with nutrients, it's not only delicious but also a healthy choice that the whole family can enjoy.

Created by

Cressida Northwood

Last updated on 2026-01-11T15:53:35.593Z

When I first tried Jamaican Sweet Potato Chickpea Stew, I was instantly captivated by the combination of flavors. The vibrant spices meld beautifully, especially with the creaminess of coconut milk that brings everything together. It didn't take long for this dish to become a staple in my kitchen, as the ingredients are simple yet so satisfying.

One tip I've learned is to let the stew simmer longer; it deepens the flavors and allows the sweet potatoes to absorb all the wonderful spices. If you're feeling adventurous, try adding spinach or kale for extra nutrients!

Why You'll Love This Recipe
Hearty and satisfying with a tropical twist
Loaded with healthy ingredients packed with fiber
A one-pot wonder that's easy to prepare

Understanding the Ingredients

Each ingredient in this Jamaican Sweet Potato Chickpea Stew plays a vital role in creating a balanced and flavorful dish. The sweet potatoes add a natural sweetness and a creamy texture once cooked, while chickpeas offer protein and a hearty bite. Coconut milk contributes richness, but if you're looking for a lighter option, you could substitute it with unsweetened almond milk, keeping in mind that it will alter the final taste and texture slightly.

The spices—turmeric, cumin, and allspice—are not just for flavor; they also provide a warmth that complements the sweetness of the potatoes. Turmeric offers anti-inflammatory benefits, making this dish not just tasty but also a healthy choice. If you don't have allspice, a mix of cinnamon and nutmeg can serve as a reasonable substitute, though the distinctive flavor will shift.

Cooking Techniques for Best Results

When sautéing the aromatics, make sure to cook the onion until it is translucent and slightly golden for maximum flavor depth. This step is crucial as it lays the foundation for the stew. If you notice the garlic browning too quickly, lower the heat, as burnt garlic can impart bitterness that may overpower the dish.

Simmering is another vital technique. Keep the lid on while cooking to create steam, which helps soften the sweet potatoes uniformly. Check for tenderness after the 20-minute mark; if they're not fork-tender yet, continue cooking in 5-minute increments until they reach the desired softness, ensuring they don't turn mushy.

Ingredients

For the Stew

2 medium sweet potatoes, peeled and diced
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) coconut milk
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon ginger, grated
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon allspice
2 cups vegetable broth
Salt and pepper to taste
2 tablespoons olive oil
Fresh cilantro for garnish

Combine all the ingredients to create a flavorful and nourishing stew!

Instructions

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until translucent. Then, add the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.

Add Sweet Potatoes and Spices

Stir in the diced sweet potatoes, turmeric, cumin, and allspice, mixing well to coat the potatoes with the spices.

Mix in Chickpeas and Liquid

Add the chickpeas, coconut milk, and vegetable broth to the pot. Stir everything together, ensuring the sweet potatoes are submerged in liquid.

Simmer to Perfection

Bring the stew to a boil, then reduce heat to low, covering the pot. Let it simmer for about 20-25 minutes, or until the sweet potatoes are tender.

Season and Serve

Once cooked, season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

Enjoy your delicious Jamaican Sweet Potato Chickpea Stew!

Pro Tips

For added heat, consider including a diced jalapeño or a dash of cayenne pepper. This stew can be made ahead and tastes even better the next day after the flavors have melded.

Storage and Make-Ahead Tips

This stew holds up remarkably well for meal prep; in fact, the flavors develop even further when reheated. Store any leftovers in an airtight container in the refrigerator for up to 4 days. If you want to freeze it, let the stew cool completely before placing it in freezer bags or containers. It can last in the freezer for up to 3 months, making it a fantastic option for quick meals on busy days.

To reheat, gently warm it on the stovetop over medium-low heat, adding a splash of vegetable broth or water if it appears too thick. Stir occasionally until it reaches your desired temperature, ideally allowing it to simmer slightly to regain its original creamy texture.

Serving Suggestions and Variations

Serve this stew hot, accompanied by a side of fluffy rice or crusty bread to soak up the delicious coconut broth. For additional texture and flavor, consider topping it with toasted pumpkin seeds or a dollop of plain yogurt to balance out the spices. My personal favorite is pairing it with a simple green salad dressed with lime juice for a refreshing contrast.

Feel free to experiment with this base recipe by adding in other vegetables such as kale or spinach towards the end of cooking for extra nutrients. You could also switch up the beans, using white beans or black beans instead of chickpeas if you prefer. The beauty of this stew lies in its versatility!

Questions About Recipes

→ Can I make this stew vegan?

Yes! This recipe is naturally vegan as it uses coconut milk and no animal products.

→ How long does this stew last in the fridge?

You can store it in an airtight container for up to 5 days in the fridge.

→ Can I freeze this stew?

Absolutely! Just let it cool completely before transferring to a freezer-safe container. It can be frozen for up to 3 months.

→ What can I serve with this stew?

Serve it with rice, quinoa, or a slice of crusty bread for a complete meal.