Jamaican Coconut Chickpea Stew

Name: Jamaican Coconut Chickpea Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cans of chickpeas, drained and rinsed; 1 can of coconut milk; 1 onion, diced; 2 cloves of garlic, minced; 1 tablespoon of ginger, grated; 1 bell pepper, diced; 2 cups of vegetable broth; 1 teaspoon of cumin; 1 teaspoon of turmeric; 1 teaspoon of paprika; Salt and pepper to taste; Fresh cilantro for garnish

Highlighted under: Heritage Recipes

I absolutely love making this Jamaican Coconut Chickpea Stew, especially during the cooler months. The creamy coconut milk blends beautifully with the chickpeas and spices, creating a hearty dish that’s both comforting and satisfying. Each time I cook it, I’m reminded of the vibrant flavors of Jamaican cuisine. The freshness of the herbs combined with the warmth of the spices makes every bite an adventure. Plus, it's a one-pot meal, which means less cleanup—a definite bonus!

Created by

Juniper Hale

Last updated on 2026-01-12T07:03:35.944Z

After experimenting with several coconut-based recipes, I found that this dish marries the flavors of chickpeas and coconut in a way that truly does justice to Jamaican cuisine. I remember the first time I made it; the aroma filled my kitchen and brought everyone to the table in anticipation. I try to use fresh herbs whenever possible, as they elevate the dish and make it burst with flavor.

One thing I’ve learned is that the longer you let the stew simmer, the deeper the flavors become. I often let it cook for an extra 10 minutes, which allows the spices to really meld together. A splash of lime juice at the end brightens everything up, making this stew not just nourishing but also a delightful explosion of taste!

        Why You'll Love This Recipe
        Rich and creamy coconut flavor that warms your soul
Packed with protein and fiber from the chickpeas
Vibrant spices that bring Jamaican flair to your kitchen

      

Understanding the Ingredients

The core ingredient of this Jamaican Coconut Chickpea Stew is undoubtedly the chickpeas, which provide a hearty base for the dish. Not only do they add protein and fiber, but they also absorb the flavors of the spices and coconut milk beautifully. When choosing chickpeas, I recommend using canned ones for convenience, but if you prefer dried chickpeas, soak and cook them beforehand to achieve the right texture—cooked until tender but not mushy, around 1 to 2 hours for dried varieties.

Coconut milk contributes a rich creaminess to the stew, which is essential for balancing the spices' warmth. When selecting coconut milk, look for full-fat versions for the best flavor and texture. This provides a luscious mouthfeel that makes your stew indulgent. If you're watching calories or prefer a lighter version, light coconut milk can be a suitable alternative, though it will yield a thinner consistency. For those who are coconut-allergic, consider using almond or oat milk as a substitute, keeping in mind that this will change the dish's flavor profile.

Cooking Techniques for Flavor Development

Cooking the aromatics—onion, garlic, and ginger—at the beginning is a crucial step. Sautéing these ingredients in oil releases their essential oils and intensifies their flavor. Aim for a medium heat, stirring frequently, so they become translucent and fragrant without browning. This technique ensures that your stew is fragrant and layered in flavor. If you notice them starting to brown, lower the heat to avoid a bitter taste in your final dish.

As you simmer the stew, keeping the temperature at a gentle simmer rather than a vigorous boil is essential. This allows the flavors to meld seamlessly and prevents the coconut milk from curdling. You’ll know it’s ready when the stew thickens slightly and the edges create a small bubble. If you prefer a thicker consistency, simply let it simmer longer, stirring occasionally to prevent sticking—aim for 10 to 30 additional minutes, according to your preference.

Ingredients

For the Stew

2 cans of chickpeas, drained and rinsed
1 can of coconut milk
1 onion, diced
2 cloves of garlic, minced
1 tablespoon of ginger, grated
1 bell pepper, diced
2 cups of vegetable broth
1 teaspoon of cumin
1 teaspoon of turmeric
1 teaspoon of paprika
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

Directions

Sauté the Aromatics

In a large pot, heat a splash of oil over medium heat. Add the diced onion, garlic, and ginger, sautéing until softened and fragrant, about 5 minutes.

Add Vegetables and Chickpeas

Stir in the bell pepper and chickpeas, cooking for another 5 minutes until the vegetables are slightly tender.

Mix in the Coconut Milk and Spices

Pour in the coconut milk and vegetable broth, then add cumin, turmeric, paprika, salt, and pepper. Stir well to combine all ingredients.

Simmer and Serve

Bring the stew to a gentle simmer and let cook for 20 minutes to allow the flavors to meld together. Serve hot, garnished with fresh cilantro.

Enjoy your warm, hearty stew!

Pro Tips

Feel free to add your favorite vegetables, such as spinach or sweet potatoes, for a more nutrient-dense meal. Adjust spices to your taste for more or less heat.

Make-Ahead Tips

This stew is great for meal prep! You can make it ahead and store it in the refrigerator for up to three days. The flavors continue to develop as it sits, making the leftovers even more delicious. To reheat, simply place it on the stove over low to medium heat until warmed through, stirring occasionally. If it thickens too much, add a splash of vegetable broth or water to reach your desired consistency.

For longer storage, this stew freezes well too. Portion it into airtight containers or freezer bags, leaving some space for expansion. It can be frozen for up to three months. When you’re ready to enjoy it, thaw it overnight in the refrigerator and reheat it as mentioned. This makes it a fantastic option for busy weeknights when you need a warm, fulfilling meal in a pinch!

Serving Suggestions

To enhance the dish's vibrant flavors, serve the stew over a bed of fluffy rice or quinoa. The grains will soak up the creamy coconut broth beautifully and add an extra layer of texture to each bite. Additionally, consider adding lime wedges on the side for a zesty kick—squeezing fresh lime juice before eating can brighten the stew’s overall flavor profile.

For those looking to boost nutritional value further, feel free to add a variety of vegetables to the stew, such as spinach or kale, during the last few minutes of cooking. This not only increases the fiber content but also adds a pop of color and freshness. A sprinkle of fresh cilantro on top right before serving brings everything together, making it as visually appealing as it is delicious.

Questions About Recipes

→ Can I use dried chickpeas instead of canned?

Yes, just be sure to soak and cook the dried chickpeas before adding them to the stew.

→ Is this stew vegan?

Absolutely! This recipe is entirely plant-based and vegan-friendly.

→ How can I store leftovers?

Store leftover stew in an airtight container in the fridge for up to three days. Reheat before serving.

→ Can I freeze this stew?

Yes, you can freeze the stew for up to three months. Thaw in the refrigerator overnight and reheat before serving.