Spiced Caribbean Chickpea and Sweet Potato Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A hearty, warming stew combining tender chickpeas and sweet potatoes simmered in a fragrant blend of Caribbean spices and coconut milk. This Caribbean-inspired vegan recipe (gluten free), ready in about 55 minutes, pairs sweet potatoes, canned chickpeas, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 medium (about 1 lb), peeled and diced 1-inch sweet potatoes
• 2 cups drained and rinsed canned chickpeas
• 1 can (13.5 oz) coconut milk
• 1 medium diced onion
• 4 minced garlic cloves
• 1 small, seeded and minced scotch bonnet pepper
• 1 tsp ground allspice
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 cups vegetable broth
• 2 tbsp olive oil
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion, 4 minced garlic cloves, and 1 minced small scotch bonnet pepper; sauté for 3-4 minutes until softened and fragrant.
2. Step 2: Stir in 1 tsp ground allspice, 1 tsp ground cumin, and 1 tsp ground coriander, cooking for 1 minute until spices bloom.
3. Step 3: Add 2 diced medium sweet potatoes, 2 cups drained chickpeas, 1 can (13.5 oz) coconut milk, and 2 cups vegetable broth. Season with 1 tsp salt and 1/2 tsp black pepper. Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes until sweet potatoes are tender and stew has thickened.
4. Step 4: Remove from heat and stir in 2 tbsp lime juice and 1/4 cup chopped fresh cilantro. Serve hot with rice or crusty bread.