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 chickpeas, drained and rinsed; 1 can coconut milk; 1 onion, chopped; 2 cloves garlic, minced; 1 inch ginger, grated; 1 tablespoon curry powder; 1 teaspoon cumin; 1 teaspoon paprika; Salt and pepper, to taste; 2 tablespoons olive oil; 2 cups vegetable broth; Fresh cilantro for garnish

Highlighted under: Cultural Meals

I absolutely love making Jamaican Sweet Potato Chickpea Stew during the cooler months. The combination of warm spices, creamy coconut milk, and tender vegetables creates a comforting bowl that’s both nutritious and satisfying. Each time I prepare it, I’m reminded of the vibrant flavors of Caribbean cooking. Plus, it’s vegan and packed with protein, making it a perfect dish for everyone. Whether enjoyed on its own or served over rice, it never fails to bring joy to the table.

Created by

Belinda Fraser

Last updated on 2026-01-11T18:14:38.539Z

I've experimented with many variations of stews, but this Jamaican Sweet Potato Chickpea Stew holds a special place in my heart. The sweet potatoes add a delightful sweetness that balances perfectly with the earthiness of chickpeas. When I first made this dish, I found that roasting the sweet potatoes beforehand amplified their flavor beautifully.

One essential tip I learned is to let the stew simmer for a little longer than I initially thought necessary. This ensures all the spices meld together, creating a rich and vibrant sauce that clings to the hearty ingredients. Each bowl feels like a warm hug!

        Why You'll Love This Recipe
        Rich and warming spices that elevate the flavor
Creamy coconut milk that brings everything together
Healthy and filling; perfect for a weeknight dinner

      

Enhancing Flavor with Spices

The blend of spices in this stew is crucial for achieving that authentic Jamaican flavor. Curry powder is a powerhouse that adds warmth and depth, while cumin introduces earthy undertones. Don't hesitate to adjust the spices to your taste; if you prefer a spicier kick, consider adding a pinch of cayenne pepper or even some finely chopped Scotch bonnet pepper, but use caution as this can significantly increase heat levels.

When sautéing the spices with the onion, garlic, and ginger, be mindful not to burn them. You should aim for a fragrant aroma and a slightly glossy appearance instead. Cooking spices enhances their flavor, so this step isn't just important; it's essential. It’s a great opportunity to create a solid flavor base for the stew.

Texture and Consistency

The sweet potatoes in this recipe not only offer sweetness but also contribute body and texture to the stew. When cooked correctly, they should be tender yet maintain their shape, creating a delightful contrast to the creamy coconut milk. If you prefer a smoother stew, don’t hesitate to mash a portion of the sweet potatoes against the side of the pot; this thickens the broth without losing the chunky texture.

Keep an eye on the liquid ratio as well. If you find the stew too thick during cooking, simply add a bit more vegetable broth until you reach your desired consistency. The goal is a silky and creamy stew that still offers those wonderful hearty pieces of sweet potato and chickpeas.

Serving and Storing Tips

Serving this Jamaican Sweet Potato Chickpea Stew over rice or quinoa can enhance its heartiness and add a lovely texture. For an extra touch of flavor, try infusing the rice with coconut milk or adding a squeeze of lime juice. You can also pair it with warm, crusty bread for a comforting meal that warms you from the inside out. I recommend garnishing with fresh cilantro just before serving, as this adds a burst of freshness and color.

If you have leftovers, this stew stores well in an airtight container in the refrigerator for up to four days. To reheat, simply warm it gently over low heat on the stovetop, adding a splash of vegetable broth if it has thickened too much. You can also freeze the stew in portion sizes for a quick, nutritious meal later. It can last in the freezer for about three months, maintaining its flavor and texture beautifully when reheated.

Ingredients

Gather these ingredients before you start cooking:

Ingredients

2 medium sweet potatoes, peeled and diced
1 can chickpeas, drained and rinsed
1 can coconut milk
1 onion, chopped
2 cloves garlic, minced
1 inch ginger, grated
1 tablespoon curry powder
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper, to taste
2 tablespoons olive oil
2 cups vegetable broth
Fresh cilantro for garnish

Instructions

Follow these steps to create your Jamaican Sweet Potato Chickpea Stew:

Prepare the Ingredients

Start by peeling and dicing the sweet potatoes into bite-sized pieces. Chop the onion, mince the garlic, and grate the ginger.

Sauté the Aromatics

In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic and ginger, cooking for an additional minute until fragrant.

Add Spices and Sweet Potatoes

Stir in the curry powder, cumin, and paprika, cooking for about 30 seconds. Then, add the diced sweet potatoes and stir to coat them in the spices.

Incorporate Remaining Ingredients

Add the chickpeas, coconut milk, and vegetable broth to the pot. Bring to a gentle boil, then reduce the heat and simmer for 25 minutes or until the sweet potatoes are tender.

Season and Serve

Taste the stew and season with salt and pepper as needed. Serve hot, garnished with fresh cilantro.

Pro Tips

For extra depth, consider adding a splash of lime juice just before serving.

Ingredient Substitutions

If you’re out of chickpeas, white beans or lentils can be a great alternative, but adjust the cooking time as they might cook faster or require pre-soaking. For the broccoli, feel free to substitute with other vegetables like spinach, kale, or even bell peppers, all of which will provide their unique flavors and nutritional benefits.

Coconut milk is essential for that creamy texture; however, if you're looking for a lower-calorie option, unsweetened almond milk can work, though it won’t be as rich. If you're avoiding coconut for allergies, consider using cashew milk for a similar creaminess or even a non-dairy yogurt stirred in at the end to maintain creaminess.

Variations to Explore

Experiment with adding other vegetables, such as carrots, bell peppers, or zucchini, to give the stew more variety and texture. You can also introduce a touch of sweetness by adding a handful of raisins or a dash of maple syrup, complementing the spices while enhancing the overall depth of flavor.

For a heartier stew, consider incorporating grains such as quinoa or farro. Add them in when you introduce the vegetable broth. This transformation brings added protein and nutrients while maintaining the dish's integrity.

Troubleshooting Common Issues

If your stew turns out too salty, consider adding a sliced potato or two into the pot while it simmers. The potato will absorb some saltiness; just remember to remove them before serving. Overcooking can lead to mushy sweet potatoes; keep an eye on the cooking time and test for doneness. They should be fork-tender but still hold their shape.

In case you find the stew overly thick, gradually incorporate small amounts of vegetable broth while stirring until you achieve the consistency you prefer. If it's too thin, allow it to simmer for a bit longer to reduce and thicken before serving.

Questions About Recipes

→ Can I use other vegetables?

Absolutely! You can experiment with carrots, bell peppers, or even spinach for added nutrients.

→ Is this stew freezer-friendly?

Yes, this stew freezes well! Store it in an airtight container and reheat on the stove or in the microwave.

→ Can I make it spicy?

Definitely! Add some diced chili peppers or a pinch of cayenne pepper to increase the heat level.

→ What can I serve it with?

It's delicious over rice or quinoa, but also pairs well with flatbreads or crusty bread.