Caribbean Sweet Potato Stew
A collection of 20 easy vegetarian chickpea recipes that can be made with a simple can of chickpeas. Casseroles and curries, sandwiches and dips, and lots more!
Ahhh, the humble chickpea. They don’t look like much, but this little bean can do so much. If you’re feeling uninspired, perhaps this collection of vegetarian chickpea recipes will help you out.
I tend to use tins of chickpeas in my cooking, rather than boiling dried chickpeas from scratch. Canned chickpeas are such a useful and versatile ingredient to have on hand, and they’re really handy for throwing into dishes to add a bit of protein. You don’t need to plan ahead – just open a tin, and chuck them in.
Chickpeas can be used in hundreds, or even thousands, of different ways. The fact that they don’t have a huge amount of flavour on their own means they’ll go with just about anything. Make them Indian, make them Italian, throw them in a soup, mash them up, throw them up in the air a few times* – you get the idea. Whatever you end up using them for, they’ll be a great addition to your meal.
*maybe not this one
Chickpeas are packed with good stuff, so they’re a great addition to any balanced diet.
Like most other legumes, chickpeas are high in protein and fibre, and are very good at keeping you full for a long time. They’re also really high in iron (read more about iron for vegetarians here!), as well as other nutrients such as vitamin B-6, magnesium, potassium, and calcium.
Here’s a bit more detail about the nutritional content of 1 cup of cooked chickpeas:
Nutrient | Quantity | % RDA |
Calories | 269 | |
Protein | 15g | 30% |
Fibre | 12g | 48% |
Iron | 4.74 mg | 26% |
Vitamin B-6 | 0.228 mg | 10% |
Magnesium | 78.7 mg | 19% |
Potassium | 477.2 mg | 13% |
Calcium | 80.4 mg | 8% |
If that’s convinced you to try to get more chickpeas into your diet, read on for some inspiration…
Spicy roasted chickpea wraps [vegan]
Cheesy nacho roasted chickpeas
Easy roasted vegetable ratatouille with chickpeas [vegan]
Garlic mushroom pâté
15 minute creamy chickpea curry
Chickpea bolognese pasta bake
BBQ chickpea pizza
One pan chickpea curry and rice bake [vegan]
Creamy chickpea salad sandwiches
Sweet potato and chickpea slow cooker tagine [vegan]
Sun-dried tomato hummus [vegan]
Creamy chickpea bake
Quinoa and roasted chickpea vegan burrito bowls [vegan]
Slow cooker coconut chickpea curry [vegan]
Chestnut and chickpea roast
Indian roasted chickpea flatbreads
Asparagus and feta vegetarian pâté
Aubergine and sweet potato Thai red curry [vegan]
Stuffed aubergines with spinach rice and halloumi
And a bonus recipe, which uses chickpea flour…
Chickpea dumplings in sweet potato gravy [vegan]
Which of these vegetarian chickpea recipes will you try first?
The post 20 Vegetarian Chickpea Recipes appeared first on Easy Cheesy Vegetarian.
Sometimes I really just need a hot bowlful of something that’s truly comforting – and if that comfort food can also contain plenty of goodness, even better! This Caribbean sweet potato stew is packed with fresh vegetables, beans, and a seriously tasty jerk BBQ sauce. Serve it up over some rice for a hearty, veggie-packed meal.
The flavours in this stew are incredible – I love a good sweet / spicy combination. A lot of the flavour comes from the BBQ sauce, so make sure you choose a good one! I used a Jerk BBQ sauce (which you can get from Amazon, or from the supermarket), which added to the Caribbean vibe perfectly – it’s got just the right amount of sweetness and smokiness to flavour the stew without overpowering it.
Caribbean cuisine has been shaped by many factors, including the region’s extensive history with colonisation, and its wonderful warm climate. This sweet potato stew is not necessarily a traditional Caribbean dish, but it’s my own celebration of some of the Caribbean’s most iconic ingredients – sweet potatoes, coconut, beans, tomatoes, and more. A lot of Caribbean food is meat-based, but this is a totally vegan stew.
The recipe makes a nice big batch – easily enough for 6 people – so it’s perfect for cooking up to feed a hungry crowd.
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Here’s what you’ll need to make this hearty vegetarian stew. See the printable recipe card below for detailed ingredient quantities.
As with any similar hearty stew, you can pretty much throw whatever you like into a dish like this. Ideally, choose vegetables that benefit from low, slow cooking (rather than anything that will cook down into mush). For example:
If you do want to add a vegetable that needs less cooking, like broccoli, just add it to the pot 15 minutes before serving.
You’ll need a nice big pot for this recipe. If you don’t have a big casserole dish, you could halve the recipe and make a smaller version – however, there’s something really lovely about heaving the huge pot out of the cupboard and cooking up a big batch of stew.
I love any occasion that calls for my huge Le Creuset casserole dish. It’s wonderfully big and heavy, and it works beautifully to cook up a vegetarian stew or casserole. It can be used on the stovetop or in the oven.
I won’t lie, Le Creuset casserole dishes are expensive – mine was a gift many years ago. As much as I love mine, you can also buy very similar pots that are a much more budget-friendly.
Click to see the Le Creuset pot on Amazon.
Cheaper version (with great reviews) on Amazon.
(affiliate links)
Yes! Stews reheat really nicely, so there’s no problem with fully cooking the stew in advance, and then reheating later.
Yes – you can freeze any leftovers in an airtight container for up to 3 months.
Leftover sweet potato stew can be reheated thoroughly in the microwave or in a saucepan on the stovetop.
I love to serve this stew with rice, which soaks up the tasty sauce beautifully. It can also be served on its own.
Yes! It is both vegan and gluten free.
The post Caribbean Sweet Potato Stew appeared first on Easy Cheesy Vegetarian.
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