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, peeled and diced; 1 can chickpeas, drained and rinsed; 1 onion, chopped; 2 cloves garlic, minced; 1 inch ginger, grated; 1 can coconut milk; 2 cups vegetable broth; 1 teaspoon turmeric powder; 1 teaspoon cumin; Salt and pepper to taste; Fresh cilantro for garnish

Highlighted under: Simple Comfort Food Inspiration

I absolutely love whipping up this Jamaican Sweet Potato and Chickpea Stew on cozy evenings. The combination of sweet potatoes and chickpeas creates a hearty dish that is both nourishing and flavorful. I find joy in letting the spices meld together, filling my home with aromatic notes that hint at warmth and comfort. Plus, this stew is incredibly versatile; it's perfect served on its own or paired with rice or bread. Let's dive into this recipe that’s become a staple in my kitchen.

Created by

Thea Montgomery

Last updated on 2026-01-05T19:49:34.415Z

When I first tried making this stew, I was amazed at how the flavors of sweet potato and chickpeas fuse together, creating a satisfying dish that doesn't require much effort. I recommend using fresh spices like ginger and turmeric for an authentic taste that elevates the stew to another level. The creaminess of the sweet potatoes balanced with the protein from the chickpeas truly makes it a wholesome meal.

As I often do, I experimented with adding coconut milk which not only enhances the flavor but also gives it a rich, velvety texture. This little tweak has turned out to be a game-changer for me. I encourage you to try it as it provides a delightful tropical twist to this comforting dish.

        Why You'll Love This Recipe
        Rich flavors from coconut milk and spices meld perfectly.
Packed with nutrients from sweet potatoes and chickpeas.
Easily customizable with your favorite vegetables or spices.

      

Understanding the Ingredients

The star players in this stew are the sweet potatoes and chickpeas. Sweet potatoes not only add a natural sweetness but also provide fiber, vitamins A and C, and potassium. Plus, their creamy texture softens beautifully during cooking, creating a luscious mouthfeel. When selecting sweet potatoes, look for ones that are firm and smooth-skinned to ensure freshness. Chickpeas contribute protein and create heartiness, making this stew filling enough for a main dish.

Using coconut milk is essential for achieving a rich, creamy texture and an inviting tropical flavor. Its fat content allows the spices to adhere better to the other ingredients, enhancing the overall flavor profile. If you're looking to make a lighter version, you can substitute half of the coconut milk with low-fat milk or a plant-based alternative like almond milk. However, the stew may lose some of that luscious creaminess.

Perfecting the Cooking Technique

When sautéing the aromatics — onions, garlic, and ginger — it's important to control the heat. Start with medium heat and avoid rushing the process; browning them until translucent and fragrant can take about 5-6 minutes. If the garlic starts to brown too quickly, reduce the heat to prevent it from becoming bitter. This step is crucial as it forms the flavor base for the entire stew.

As you add the sweet potatoes and allow them to soften, keep in mind that a slight golden color on their edges can enhance the caramelized taste in the stew. After initial sautéing, stirring occasionally for about 5 minutes is key in evenly cooking the sweet potatoes and allowing them to absorb flavors from the spices.

Ingredients

Gather the following ingredients:

Main Ingredients

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

Make sure everything is fresh for the best flavor!

Instructions

Follow these steps for a delicious stew:

Sauté the Aromatics

In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion, and sauté until it's translucent. Stir in the minced garlic and grated ginger, cooking until fragrant, about 2 minutes.

Cook the Sweet Potatoes

Add the diced sweet potatoes to the pot, mixing well with the aromatics. Cook for about 5 minutes, allowing them to slightly soften.

Add Chickpeas and Spices

Stir in the chickpeas, turmeric, cumin, salt, and pepper. Mix well to coat everything in the spices.

Pour in Broth and Coconut Milk

Add the vegetable broth and coconut milk, stirring to combine. Bring the mixture to a simmer.

Let it Simmer

Cover the pot and let the stew simmer for about 20 minutes, until the sweet potatoes are tender.

Serve and Garnish

Ladle the stew into bowls, garnish with fresh cilantro, and enjoy warm with your favorite side.

Enjoy your homemade stew!

Pro Tips

Feel free to customize this stew with seasonal vegetables or different spices based on your preference.

Serving Suggestions

This stew shines on its own, but it pairs beautifully with steamed rice or fluffy quinoa for added texture and grain goodness. Alternatively, consider serving it with warm, crusty bread. This not only makes for a comforting meal but also helps soak up the delicious sauce.

For a more vibrant plate, add a side salad with citrusy dressing to balance the richness of the stew. A sprinkle of lime juice or fresh avocado on top can also enhance the overall flavor and freshness, creating a delightful contrast to the warm, creamy stew.

Make-Ahead and Storage Tips

This Jamaican Sweet Potato and Chickpea Stew is an excellent make-ahead meal. It stores well in the refrigerator for 3-4 days, and the flavors only deepen as it sits. To reheat, gently warm over low heat on the stove, adding a splash of vegetable broth or water if it thickens too much.

If you plan to freeze leftovers, store them in airtight containers, leaving some space for expansion. The stew can be frozen for up to three months. Thaw overnight in the fridge before reheating, and give it a good stir before serving to redistribute the ingredients.

Questions About Recipes

→ Can I make this stew vegan?

Yes! This recipe is already vegan as all the ingredients are plant-based.

→ How long can I store the leftovers?

You can store the leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I add more vegetables?

Absolutely! Vegetables like spinach, carrots, or bell peppers work well in this stew.

→ Is this stew gluten-free?

Yes, this recipe is gluten-free, making it a great choice for those with dietary restrictions.