Caribbean Curried Chickpea Callaloo with Coconut

Callaloo is a beloved leafy green across the Caribbean, and here it's simmered down with curry powder, coconut milk, and a scotch bonnet for real heat into a stew substantial enough to be dinner on its own, thanks to chickpeas and sweet potato added to the pot.

Because everything in this stew is naturally free of wheat - greens, legumes, coconut milk, and root vegetables - it stays genuinely gluten-free, and the sweet potato and chickpeas together bring fiber and plant protein that support the heart-healthy tag. Coconut milk does add saturated fat, so keep portions moderate as part of a balanced week of meals.

The chili and ginger commonly used in Caribbean curry blends bring a warming, immune-supportive quality, and the fiber and protein from the chickpeas and greens make this a filling dish that suits an active lifestyle. Serve it over rice with extra scotch bonnet on the side for those who want more heat.