Caribbean Jerk Chickpea and Sweet Potato Stew
A hearty stew combining tender sweet potatoes and protein-rich chickpeas simmered with bold jerk spices and fresh herbs for a vibrant Caribbean taste. This caribbean-inspired vegan (vegan, gluten free) ready in about 45 minutes pairs canned chickpeas, drained and rinsed, sweet potatoes, peeled and cubed, large chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups canned chickpeas, drained and rinsed
- 2 cups sweet potatoes, peeled and cubed
- 1 large chopped onion
- 3 cloves minced garlic cloves
- 1 cup chopped bell pepper
- 1 cup chopped tomatoes
- 3 cups vegetable broth
- 2 tbsp jerk seasoning
- 2 tbsp olive oil
- 1 tbsp chopped fresh thyme
- 1 tbsp lime juice
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1/4 cup chopped fresh cilantro
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large chopped onion, 3 minced garlic cloves, and 1 cup chopped bell pepper. Sauté for 5 minutes until softened and fragrant.
- Step 2: Stir in 2 tbsp jerk seasoning and cook for 1 minute to release flavors.
- Step 3: Add 2 cups peeled and cubed sweet potatoes, 2 cups drained chickpeas, and 1 cup chopped tomatoes. Stir to combine.
- Step 4: Pour in 3 cups vegetable broth, add 1 tbsp chopped fresh thyme, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a boil, then reduce heat to low and simmer, covered, for 25 minutes until sweet potatoes are tender.
- Step 5: Stir in 1 tbsp lime juice, adjust seasoning if needed.
- Step 6: Remove from heat and garnish with 1/4 cup chopped fresh cilantro before serving.
Frequently asked questions
How long does Caribbean Jerk Chickpea and Sweet Potato Stew take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Caribbean Jerk Chickpea and Sweet Potato Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large chopped onion from drying out.
Can I substitute ingredients in Caribbean Jerk Chickpea and Sweet Potato Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Caribbean Jerk Chickpea and Sweet Potato Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Caribbean Jerk Chickpea and Sweet Potato Stew vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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