Spiced Caribbean Chickpea and Sweet Potato Stew

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 vegan recipe (gluten free), ready in about 55 minutes, pairs sweet potatoes, canned chickpeas, and coconut milk for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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) sweet potatoes, peeled and diced 1-inch
• 2 cups drained and rinsed canned chickpeas
• 1 can (13.5 oz) coconut milk
• 1 medium diced onion
• 4 minced garlic cloves
• 1 small scotch bonnet pepper, seeded and minced
• 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

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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.