Jamaican Sweet Potato and Chickpea Stew

Name: Jamaican Sweet Potato and Chickpea Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium sweet potatoes, diced; 1 can chickpeas, drained and rinsed; 1 can coconut milk; 1 onion, chopped; 2 cloves garlic, minced; 1 bell pepper, chopped; 2 cups vegetable broth; 1 tablespoon curry powder; 1 teaspoon ground ginger; Salt and pepper to taste; Fresh cilantro for garnish

Highlighted under: Heritage Cooking

I absolutely love making Jamaican Sweet Potato and Chickpea Stew! The combination of hearty sweet potatoes and protein-packed chickpeas creates a filling, flavorful dish that warms the heart and satisfies the palate. Infused with vibrant spices and creamy coconut milk, this stew is not only delicious but also nourishing. Whether enjoyed on its own or served over rice, it quickly became a favorite for family dinners. Plus, it’s budget-friendly and perfect for meal prepping if you're looking for rustic, comforting food.

Created by

Isla Weatherford

Last updated on 2026-01-05T17:29:34.846Z

When I first tried this Jamaican Sweet Potato and Chickpea Stew, I was blown away by how much flavor could come from such simple ingredients. The sweet and earthy flavors of the sweet potatoes blend perfectly with the spices, creating a comforting harmony. After several attempts, I’ve learned that sautéing the spices before adding the liquids really enhances their aromas and flavors in the dish.

I also discovered that letting the stew simmer allows the sweet potatoes to absorb the spices fully, leading to a rich and satisfying texture. This dish is not only great for dinner but also makes fantastic leftovers!

        Why You'll Love This Recipe
        Hearty combination of sweet potatoes and chickpeas
Rich coconut flavor with a hint of spice
Nutritious and filling, perfect for any occasion

      

Understanding Ingredient Roles

In this stew, sweet potatoes provide a natural sweetness and creamy texture that balances the savory elements perfectly. Choosing a variety like orange-fleshed sweet potatoes enhances this dish not only visually but also nutritionally due to their high beta-carotene content. Ideal cubes should be uniform to ensure even cooking, generally around one-inch in size. A quick tip: if your sweet potatoes are particularly tough, microwaving them for a couple of minutes before dicing can make cutting easier.

Chickpeas, another star ingredient, add protein and heartiness to the dish, transforming it into a satisfying meal. Using canned chickpeas is convenient, but for the best texture, consider soaked and cooked dried chickpeas, which can be creamier. If you're cooking them from scratch, let them simmer for about 1-2 hours until tender. This can greatly enhance the overall mouthfeel of the stew.

Perfecting Your Technique

Texture is key to a well-rounded stew like this one. After adding the sweet potatoes and chickpeas, mixing them well with the curry and ginger base enhances flavor absorption. As the stew simmers, the vegetables should soften but maintain some integrity; an overcooked sweet potato can turn mushy and lose its delightful creaminess. Keep an eye on your simmering time, aiming for 25-30 minutes, and give it a gentle stir halfway through for even cooking.

Another important aspect is the seasoning balance. When tasting for salt and pepper before serving, remember that the flavors will meld as they sit. If possible, let the stew rest for 10-15 minutes before serving to deepen the flavors even more. Additionally, if you desire extra heat, consider adding a pinch of cayenne pepper or some diced jalapeños during the spice stage.

Ingredients for Jamaican Sweet Potato and Chickpea Stew

Main Ingredients

2 medium sweet potatoes, diced
1 can chickpeas, drained and rinsed
1 can coconut milk
1 onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
2 cups vegetable broth
1 tablespoon curry powder
1 teaspoon ground ginger
Salt and pepper to taste
Fresh cilantro for garnish

Feel free to add any other vegetables you love, such as spinach or carrots!

Steps to Prepare Jamaican Sweet Potato and Chickpea Stew

Sauté the Vegetables

In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion, bell pepper, and minced garlic, sautéing until the onion becomes translucent.

Add Spices

Stir in the curry powder and ground ginger, cooking for another minute until fragrant.

Combine Main Ingredients

Add the diced sweet potatoes and chickpeas to the pot, then pour in the vegetable broth and coconut milk. Stir well to combine.

Simmer

Bring the mixture to a boil, then reduce the heat. Cover and let it simmer for about 25-30 minutes, or until the sweet potatoes are tender.

Season and Serve

Taste, then add salt and pepper as needed. Serve warm, garnished with fresh cilantro.

This stew pairs wonderfully with rice or crusty bread.

Pro Tips

For added heat, consider including a diced jalapeño or a teaspoon of cayenne pepper!

Storage and Make-Ahead Tips

This stew is fantastic for meal prep, as it ages beautifully in the refrigerator for up to five days. To store, allow it to cool completely before transferring it to an airtight container. For longer storage, consider freezing the stew in single-serving portions; it will last for about three months in the freezer. When ready to eat, simply thaw overnight in the fridge and reheat on a stovetop over medium heat until it’s warmed through, adding a splash of vegetable broth if it thickens too much.

Before reheating, add a squeeze of fresh lime or lemon juice for a burst of brightness. This little touch enhances the flavors that may mellow during storage and gives the dish a fresh, vibrant twist. I often like to serve reheated portions with a fresh side salad or steamed greens to round out the meal.

Serving Suggestions and Variations

While this stew is delightful on its own, I highly recommend serving it over a bed of fluffy rice or quinoa for a complete meal. The grains soak up the delicious coconut-infused liquid, making every bite more satisfying. You might also consider pairing it with warm naan or crusty bread, perfect for scooping up the stew. If you're feeling adventurous, serving it with a side of mango chutney adds a sweet-tangy aspect that complements the flavors beautifully.

If you're aiming for a spicy kick, try adding diced habanero or scotch bonnet peppers during the sautéing of the vegetables. For a protein boost, fold in a handful of spinach or kale during the last few minutes of cooking. These greens add both nutrition and a lovely pop of color, making the dish even more appealing.

Questions About Recipes

→ Can I make this stew in advance?

Yes, it stores well in the refrigerator for up to 3 days.

→ Is there a vegan alternative for the stew?

Yes, this stew is already vegan due to the use of coconut milk and no animal products.

→ What can I substitute for coconut milk?

You can use almond milk or soy milk, but the flavor will change slightly.

→ Can I freeze the stew?

Absolutely! Just let it cool completely before transferring it to an airtight container.