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: 1 tablespoon coconut oil; 1 onion, chopped; 3 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 1 red bell pepper, chopped; 1 can (15 oz) chickpeas, drained and rinsed; 1 can (14 oz) coconut milk; 2 cups vegetable broth; 1 tablespoon curry powder; 1 teaspoon ground cumin; 1 teaspoon dried thyme; Salt and pepper to taste; Fresh cilantro for garnish; Lime wedges for serving

Highlighted under: Global Flavors

I can't get enough of this Jamaican Coconut Chickpea Stew! The vibrant flavors of coconut and spices blend beautifully, making it a comforting dish that warms my soul. Every time I make it, I'm reminded of the rich culinary traditions of Jamaica, and how easy it is to whip up something so exotic in my own kitchen. The creamy coconut milk with the hearty chickpeas creates a satisfying texture that is sure to delight even the pickiest eaters. Plus, it’s vegan and packed with nutrients, making it a fantastic choice for those looking for plant-based meals.

Created by

Amelia Grant

Last updated on 2026-01-13T02:10:23.199Z

When I first tried this Jamaican Coconut Chickpea Stew, I was immediately struck by its wonderful blend of textures and flavors. The addition of fresh herbs like thyme and cilantro elevates the dish while bringing an authentic Caribbean twist that makes it truly special. I've made this stew multiple times, and I always find that letting it simmer just a bit longer allows the spices to meld beautifully, creating a depth of flavor that keeps everyone coming back for more.

One memorable dinner with friends had this stew as the star. The creamy coconut and hearty chickpeas served over fluffy rice was both a feast for the eyes and the palate. I recommend adding a squeeze of lime just before serving to brighten up the dish even more. It’s a simple yet delicious tip that I promise will take your cooking to the next level!

        Why You'll Love This Recipe
        Creamy coconut milk infused with rich spices accessible to everyone
Hearty chickpeas make it a filling and nutritious meal
Perfect for weeknight dinners or meal prep for the week ahead

      

Essential Ingredient Highlights

The coconut milk in this stew is not only responsible for its creamy texture but also brings a sweetness that perfectly balances the spices. When selecting coconut milk, opt for full-fat varieties for a richer flavor. This will thicken the stew significantly, creating a luscious mouthfeel. If you prefer a lighter version, you can use light coconut milk, but be aware that it might alter the dish's overall creaminess.

Chickpeas are the star protein in this dish, providing plenty of fiber and plant-based protein. They are packed with nutrients that contribute to the heartiness of the stew. If you’re in a pinch, you can substitute canned chickpeas with cooked lentils or black beans. However, the cooking time may need adjustment since lentils can become mushy if overcooked, while black beans may require a longer simmer to fully integrate with the spices.

Cooking Techniques to Perfect the Stew

When sautéing the onion, garlic, and ginger, aim for the onion to become translucent, which usually takes about 5 minutes. This step builds a solid flavor base, so avoid rushing it. Cooking the garlic until fragrant is crucial; this should take around 1 minute. Keep an eye on it, as garlic can burn quickly, resulting in a bitter taste that may overpower the stew.

Letting the spices bloom along with the red bell pepper is key to unlocking their full flavor potential. Stirring for 3-4 minutes allows the spices to coat the vegetables, enhancing their natural sweetness before adding liquid ingredients. Make sure to adjust the heat as necessary; a medium heat allows for proper sautéing without any risk of burning.

Ingredients

Gather the following ingredients before you start cooking:

Ingredients

1 tablespoon coconut oil
1 onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 red bell pepper, chopped
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) coconut milk
2 cups vegetable broth
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon dried thyme
Salt and pepper to taste
Fresh cilantro for garnish
Lime wedges for serving

Instructions

Follow these simple steps to make your stew:

Sauté the base

In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Stir in the garlic and ginger, cooking for another minute until fragrant.

Add the vegetables and spices

Add the red bell pepper to the pot along with the curry powder, cumin, and thyme. Stir well to combine and let it cook for about 3-4 minutes, allowing the spices to bloom.

Combine chickpeas and liquids

Stir in the chickpeas, coconut milk, and vegetable broth. Bring the mixture to a gentle simmer and let it cook for 20 minutes, stirring occasionally.

Season and finish

Taste the stew and season with salt and pepper as needed. Remove from heat and garnish with fresh cilantro. Serve over rice, with lime wedges on the side.

Pro Tips

For an extra kick, consider adding a diced jalapeño during the sautéing step. This will give the stew a subtle heat that complements the creamy coconut beautifully.

Serving and Pairing Suggestions

This Jamaican Coconut Chickpea Stew is incredibly versatile and can be served over a variety of bases. While white or brown rice works wonderfully, consider trying quinoa or couscous for a different texture and flavor. Additionally, the stew can be delightful spooned over roasted vegetables for added nutrition and a hearty meal.

For a touch of heat, serve this dish alongside homemade or store-bought hot sauce. A sprinkle of fresh lime juice just before serving brightens up the flavors and balances the creaminess of the coconut milk. You can also add a side of crusty bread to mop up the stew, enhancing the meal’s overall experience.

Make-Ahead and Storage Tips

This stew is perfect for meal prep! You can prepare it a day in advance, as the flavors deepen and improve after a day in the fridge. Simply store it in an airtight container, and it will keep well for 3-4 days. To reheat, gently warm it on the stovetop over low heat, adding a splash of vegetable broth if it has thickened too much.

If you want to freeze this stew, portion it into freezer-safe containers, leaving some space for expansion. It can last in the freezer for up to 3 months. When ready to eat, allow it to thaw in the refrigerator overnight, then reheat in a pan on low heat or in the microwave. Just remember to stir well and check the seasoning before serving!

Questions About Recipes

→ Can I use dried chickpeas instead of canned?

Yes, but you'll need to soak and cook them before adding to the stew. Make sure to adjust the cooking time accordingly.

→ What can I serve with this stew?

It's great served over rice or with crusty bread for dipping. You can also pair it with a fresh salad.

→ Can I make this stew ahead of time?

Absolutely! It tastes even better the next day after the flavors have had time to meld. Just store it in the fridge and reheat before serving.

→ Is this recipe gluten-free?

Yes, this stew is naturally gluten-free, making it a safe option for those with gluten sensitivities.