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These authentic tasting Jamaican Brown stew chickpeas are oh-so reminiscent of the brown stew chicken I used to love as a child, but without the animal flesh!
Almost alkaline, this recipe is super easy to make, flavorful, and has the same taste I fell in love with in my mom’s cooking while growing up.
When it comes to brown stew, every Jamaican typically has a different recipe and style of cooking. Most Jamaicans use browning, a sauce made from caramelizing brown sugar, however in my household we always used soy sauce.
This is because my mother’s mother taught her that method who also learned from her method. It might come as a huge shock but I rarely cook with browning!
Soy sauce has always been a preference for our household and I personally prefer the taste of brown stew when made with soy sauce over browning.
In today’s brown stew chickpea recipe we’ll be using coconut aminos, a soy free low sodium alternative to regular soy sauce.
However feel free to use soy sauce if this ingredient is not accessible to you.
What you’ll need
- Cooked Chickpeas– Duh.
- Potato- I used equal parts chayote for alkaline replacement
- Flour– Mixed with water, to thicken the gravy.
- Coconut Aminos- Soy free, low sodium alternative to soy sauce. Can replace with lesser parts Soy Sauce. Use this link to get a bottle.
- Scallion
- Onion
- Bell Pepper
- Garlic
- Fresh Thyme
- Scotch Bonnet
- Tomato
- Ketchup
- Water
- Oil
Seasonings you’ll need
- Jamaican All Purpose- An absolute must for all Jamaican inspired dishes! Use this link to get some for your pantry.
- No Salt Seasoning- I use Mrs. Dash, grab some of your own with this link.
- Garlic Powder
- Onion Powder
- Italian Seasoning
- Paprika
- Salt- to taste
How to make vegan Jamaican Brown stew Chickpeas
Step One:
Chop all your fresh ingredients into small pieces except for the scotch bonnet and fresh thyme.
Never cut or burst the scotch bonnet as the seeds are extremely spicy. Chop the potato (or chayote) into semi medium/small pieces and set to the side.
Step Two:
Sauté all the fresh herbs/veggies in hot oil for 2-3 minutes or until fragrant. Add in your dried seasoning, coconut aminos (or soy sauce), and stir for 1 minute or so to slightly toast the seasonings.
Now, add in the water and potato as well as the chickpeas. Cover the pan and allow to cook for the next 15 minutes. While the potato is cooking, combine your flour and water mixture in a small bowl and set it to the side. This will be used to thicken the sauce.
Step Three:
Once the potato is cooked, add in the ketchup and stir. Now add in your flour/water mixture and allow to simmer for the next 5 minutes. Salt to taste and enjoy!
How to store Jamaican Brown stew chickpeas
High protein vegan Jamaican brown stew chickpeas are easy to make and perfect for meal prep! Store in the fridge for 5-7 days in the fridge and freeze for up to 3 weeks.
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Check out these other vegan Jamaican recipes you’ll also love
Vegan Jamaican Brown stew chickpeas
Ingredients
- 2 Cups Cooked Chickpeas
- 2 Potato medium, or equal parts chayote
- 1 Scallion aka green onion
- 1 Onion small
- 1/2 Bell Pepper
- 5 Cloves Fresh Garlic
- 4 Stems Fresh Thyme
- 1 Scotch Bonnet do NOT cut or burst!
- 1 Tablespoon Flour
- 2 Tablespoons Water to mix with the flour
- 2 Tomato
- 1 Tablespoon Ketchup
- 4.5 Tablespoons Coconut Aminos or 3 Tablespoons soy sauce
- 2 Cups Water to cook the potato
- 3 Teaspoons Oil of choice
Seasonings Needed
- 2 Teaspoons Jamaican All Purpose try to find one without salt
- 1 Teaspoon No Salt seasoning I use dash
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1 Teaspoon Italian Seasoning
- 1/2 Teaspoon Paprika
- Salt to taste
Instructions
- Chop all your fresh ingredients into small pieces except for the scotch bonnet and fresh thyme. Never cut or burst the scotch bonnet as the seeds are extremely spicy. Chop the potato (or chayote) into semi medium/small pieces and set to the side.
- Sauté all the fresh herbs/veggies in hot oil for 2-3 minutes or until fragrant. Add in your dried seasoning, coconut aminos (or soy sauce), and stir for 1 minute or so to slightly toast the seasonings.Now, add in the water and potato as well as the chickpeas. Cover the pan and allow to cook for the next 15 minutes. While the potato is cooking, combine your flour and water mixture in a small bowl and set it to the side. This will be used to thicken the sauce.
- Once the potato is cooked, add in the ketchup and stir. Now add in your flour/water mixture and allow to simmer for the next 5 minutes. Salt to taste and enjoy!
