Spiced Caribbean Chickpea and Sweet Potato Stew
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 (vegan, gluten free) ready in about 55 minutes pairs drained and rinsed canned chickpeas, (13.5 oz) coconut milk, medium diced onion 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 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.
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
- 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.
- Step 2: Stir in 1 tsp ground allspice, 1 tsp ground cumin, and 1 tsp ground coriander, cooking for 1 minute until spices bloom.
- 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.
- 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.
Frequently asked questions
How long does Spiced Caribbean Chickpea and Sweet Potato Stew take to make?
Total time is about 55 minutes (15 min prep + 40 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 Spiced Caribbean 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 (13.5 oz) coconut milk from drying out.
Can I substitute ingredients in Spiced Caribbean 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 Spiced Caribbean 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 Spiced Caribbean 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.
What others are saying
- ★★★★★
Perfect for a cozy dinner. That coconut milk hint made it authentically Caribbean.
- ★★★★★
My family devoured this—especially the kids who usually hate veggies!
- ★★★★★
Loved it! The spices were spot on and the sweet potatoes melted in my mouth.
