Ingredients
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2 tbsp coconut oil
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1 large onion, chopped
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3 cloves garlic, minced
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1 red bell pepper, diced
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1 yellow bell pepper, diced
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1 green bell pepper, diced
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1 large carrot, diced
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1 sweet potato, peeled and diced
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1 tsp ground cumin
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1 tsp ground coriander
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1 tsp smoked paprika
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1/2 tsp cayenne pepper (adjust to taste)
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1 can (14 oz) diced tomatoes
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2 cans (15 oz each) chickpeas, drained and rinsed
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1 can (14 oz) coconut milk
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2 cups vegetable broth
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1 Salt and black pepper to taste
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1 Fresh cilantro or parsley, for garnish
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1 Lime wedges, for serving (optional)
Directions
Enjoy a taste of the Caribbean with this Vegan Caribbean Chickpea Stew. Bursting with flavors, it’s a hearty and wholesome dish perfect for satisfying your Caribbean cuisine cravings.
Adjust the level of cayenne pepper to suit your desired spiciness. Lime wedges add a delightful zesty kick to the stew, so consider serving them on the side. Enjoy your taste of the Caribbean!
Steps
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1
Done
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In a large pot, heat the coconut oil over medium heat. Add the chopped onion and garlic. Sauté until the onion becomes translucent. |
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2
Done
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Add the diced red, yellow, and green bell peppers, along with the diced carrot and sweet potato. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften. |
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3
Done
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Stir in the ground cumin, ground coriander, smoked paprika, and cayenne pepper. Cook for another minute until the spices are fragrant. |
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4
Done
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Add the diced tomatoes (with their juices), drained chickpeas, coconut milk, and vegetable broth to the pot. Mix well. |
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5
Done
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Bring the mixture to a boil, then reduce the heat, cover, and simmer for 20-25 minutes or until the sweet potatoes and carrots are tender. |
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6
Done
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Season the stew with salt and black pepper to taste. Adjust the cayenne pepper for spiciness if needed. |
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7
Done
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Serve the Caribbean chickpea stew hot, garnished with fresh cilantro or parsley. Add lime wedges for a zesty touch if desired. |
