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 (15 oz) chickpeas, drained and rinsed; 1 onion, finely chopped; 2 cloves garlic, minced; 1 inch ginger, grated; 1 tsp allspice; 1 tsp paprika; 1 can (14 oz) coconut milk; 2 cups vegetable broth; 2 cups spinach, roughly chopped; Salt and pepper to taste; Juice of 1 lime

Highlighted under: Everyday World Food Recipes

I love making this Jamaican Sweet Potato and Chickpea Stew when I want something hearty and comforting. The combination of sweet potatoes and chickpeas creates a satisfying dish that's both nutritious and flavorful. Each bite is enhanced with spices that bring warmth and a hint of Caribbean flair. It's a perfect choice for a weeknight dinner or meal prep, as it stores beautifully and can be enjoyed over several days. Trust me, the flavors only get better as it sits!

Created by

Elowen Carter

Last updated on 2026-01-05T19:01:35.127Z

When I first experimented with this dish, I wanted to truly embrace the vibrant flavors of Jamaica. I found that the combination of spices - particularly the allspice and ginger - adds a unique depth that makes this stew so comforting. The sweet potatoes contribute a natural sweetness that beautifully balances with the chickpeas' nuttiness.

One tip I discovered is to let the stew simmer gently to allow all the flavors to meld. Using fresh herbs towards the end of cooking adds brightness, and don’t forget a squeeze of lime just before serving. It elevates every bite!

Why You Will Love This Recipe
A delightful balance of sweet and savory flavors
Packed with nutrients from sweet potatoes and chickpeas
Easy to prepare and perfect for meal prep

Understanding the Ingredients

The star of this stew, sweet potatoes, play a crucial role in providing natural sweetness and creaminess. When diced, aim for uniform pieces, about 1-inch thick, to ensure they cook evenly. Their vibrant orange color not only adds visual appeal but also enhances the stew's nutrient profile with vitamins A and C. If you're looking to switch things up, try using purple or white sweet potatoes for a different flavor and texture.

Chickpeas provide a hearty protein boost, making this dish more filling. Using canned chickpeas is convenient, but if you prefer dried ones, soak and cook them beforehand to achieve a tender bite. The combination of chickpeas with sweet potatoes creates a satisfying contrast, with the beans lending a slight nuttiness that complements the dish's overall flavor.

Perfecting the Cooking Technique

Sautéing the aromatics is vital to build the stew's flavor base. Cooking the onion until it's translucent and lightly golden not only develops its sweetness but also infuses the oil with a delightful aroma. Keep the heat at medium to prevent burning; if the onion starts to caramelize too quickly, lower the heat slightly. Adding garlic and ginger later enhances their fresh flavors, which can become bitter if cooked too long.

When simmering the stew, it's essential to achieve a gentle simmer rather than a vigorous boil. This allows the sweet potatoes to cook through evenly and ensures the chickpeas soften without disintegrating. Keep an eye on the pot, and if it starts boiling too rapidly, reduce the heat immediately. The result should be a rich, thick stew, where the sweet potatoes are tender yet hold their shape.

Ingredients

For the Stew

2 medium sweet potatoes, peeled and diced
1 can (15 oz) chickpeas, drained and rinsed
1 onion, finely chopped
2 cloves garlic, minced
1 inch ginger, grated
1 tsp allspice
1 tsp paprika
1 can (14 oz) coconut milk
2 cups vegetable broth
2 cups spinach, roughly chopped
Salt and pepper to taste
Juice of 1 lime

Instructions

Steps to Prepare

Sauté the Aromatics

In a large pot, heat a tablespoon of oil over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in the garlic and ginger, and cook for another minute until fragrant.

Add the Sweet Potatoes

Add the diced sweet potatoes, chickpeas, allspice, and paprika to the pot. Stir well to combine, letting the spices coat all the ingredients.

Pour in the Liquids

Pour in the coconut milk and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the sweet potatoes are tender.

Add the Greens

Stir in the spinach and season with salt and pepper. Cook for an additional 5 minutes until the spinach wilts.

Finish and Serve

Remove from heat and stir in lime juice. Serve hot, garnished with fresh herbs if desired.

Enjoy your satisfying meal!

Pro Tips

Feel free to add other vegetables like bell peppers or carrots for extra nutrition and flavor!

Storage and Meal Prep

This Jamaican Sweet Potato and Chickpea Stew is ideal for meal prep. Once prepared, let the stew cool to room temperature before transferring it to airtight containers. It can be stored in the refrigerator for up to five days, making it an excellent choice for weekday lunches or quick dinners. Just reheat it on the stovetop or in the microwave, adding a splash of vegetable broth if it thickens too much during storage.

For longer storage, consider freezing portions of the stew. It freezes wonderfully for up to three months. Freeze in single-serving containers to facilitate easy thawing. When you're ready to enjoy it again, let it thaw overnight in the refrigerator and reheat gently, allowing the flavors to meld back together.

Serving Suggestions

To elevate your stew, serve it over a bed of fluffy rice or quinoa for added texture and nutrition. A sprinkle of fresh herbs, like cilantro or parsley, adds a burst of brightness that complements the rich flavors of the stew. Additional lime wedges on the side allow guests to add a drizzle of citrus, enhancing the dish's complexity.

For those looking to spice things up, consider adding a pinch of cayenne pepper or a dash of hot sauce before serving. This will give the stew a delightful heat that pairs beautifully with the sweetness of the sweet potatoes. You can also experiment by adding diced bell peppers or zucchini during cooking for extra vegetables and flavor variation.

Questions About Recipes

→ Can I make this stew ahead of time?

Absolutely! It stores well in the fridge for up to 3 days and the flavors get even better.

→ Is this stew vegan?

Yes! All the ingredients are plant-based, making it a great option for vegans.

→ Can I freeze the leftovers?

Yes, you can freeze the stew for up to 2-3 months. Just make sure to let it cool completely before storing.

→ What can I serve with this stew?

It pairs wonderfully with rice, quinoa, or even crusty bread for dipping.