Name: Spiced Chickpea Stew with Coconut and Turmeric Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: ¼ cup unrefined coconut oil (or avocado or olive oil, plus more for serving); 4 garlic cloves, chopped; 1 large yellow onion, chopped; 1 2-inch piece fresh ginger, peeled and finely chopped; Sea salt and freshly ground black pepper, to taste; 1 ½ teaspoons ground turmeric (plus more for serving); 1 teaspoon red pepper flakes (plus more for serving); 3 cups cooked chickpeas (or 2 – 15-ounce cans, drained and rinsed); 2 (15-ounce) cans full-fat coconut milk; 2 cups vegetable or chicken stock; 1 bunch organic Swiss chard (or other greens like spinach, kale, or collard greens); 1 cup fresh mint and/or cilantro leaves; Full-fat Greek yogurt or dairy-free yogurt (optional); Toasted pita, lavash, or other flatbread (optional)

If you’re craving a vibrant, cozy meal that warms you from the inside out, you’ve got to try this Spiced Chickpea Stew with Coconut and Turmeric Recipe. I absolutely love how this dish balances fragrant spices with creamy coconut milk, creating a stew that feels indulgent yet wholesome. Once you make it, you’ll find it’s one of those recipes that’s both comforting on a chilly evening and exciting enough to pack a punch of flavor anytime.

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Why You’ll Love This Recipe

Bold Flavors: The turmeric and red pepper flakes bring a warmth and subtle heat that makes every bite exciting.
Creamy Comfort: Coconut milk lends a rich, silky texture that’s so satisfying and perfect for plant-based diets.
Easy and Nutritious: Chickpeas add plant-based protein and fiber, making this stew hearty and healthy.
Versatile Serving Options: You can dress it up with fresh herbs, yogurt, or serve it alongside your favorite flatbread for a full meal.

The image shows a white bowl filled with a thick yellow soup as the bottom layer, with visible chickpeas floating throughout. On top of the soup, there is a dollop of white cream in the center, surrounded by green leafy herbs like cilantro and mint scattered over the surface. A silver spoon rests inside the bowl, partly dipping into the soup. Next to the bowl is a piece of toasted flatbread, leaning at an angle on a white marbled surface. To the right side, a white bowl holds more fresh green herbs, while a striped gray and white cloth lies nearby. The overall look is bright and fresh, with natural light highlighting the textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients come together beautifully to create layers of flavor that complement each other perfectly. When shopping, aim for fresh garlic, ginger, and greens, and don’t skip the good-quality coconut milk—it really makes a difference.

Unrefined coconut oil: I love using this because it adds subtle coconut aroma and stands up to the spices well; avocado or olive oil work too if you prefer.
Garlic cloves: Fresh garlic is essential here for that aromatic punch.
Large yellow onion: Adds sweetness and depth when cooked down.
Fresh ginger: This really brightens the whole stew; finely chop for best flavor release.
Sea salt and freshly ground black pepper: Season carefully—you’ll want to taste as you go.
Ground turmeric: The star spice—brings color and earthiness, don’t skimp on it.
Red pepper flakes: Adjust to your heat preference, but even a little packs a punch.
Cooked chickpeas: I usually use canned for convenience, but freshly cooked from dried works great too.
Full-fat coconut milk: This adds creaminess and richness, so full-fat is key here.
Vegetable or chicken stock: Use whichever you prefer; adds a wonderful savory backdrop.
Organic Swiss chard: I adore how Swiss chard wilts perfectly into this stew, but spinach or kale also work.
Fresh mint and/or cilantro leaves: Adds a fresh finish that brightens the spices.
Full-fat Greek yogurt or dairy-free yogurt (optional): Creamy contrast if you want a cooling element on the side.
Toasted pita, lavash or other flatbread (optional): Perfect for sopping up that luscious stew.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love mixing things up with this stew depending on what’s in my fridge or how I’m feeling. The beauty of this Spiced Chickpea Stew with Coconut and Turmeric Recipe is how adaptable it is—don’t hesitate to make it your own!

Greens swap: When I don’t have Swiss chard, spinach or kale work wonderfully and just change the texture slightly.
Protein add-ins: Sometimes I toss in some cooked sweet potatoes or butternut squash cubes for extra heartiness.
Heat levels: Adjust the red pepper flakes to suit your spice tolerance—my family loves it with extra heat!
Herb choices: If you’re not a cilantro fan, fresh parsley or basil also add a lovely finish.

How to Make Spiced Chickpea Stew with Coconut and Turmeric Recipe

Step 1: Sauté the Aromatics

Start by heating your coconut oil in a large pot over medium heat. Toss in the chopped garlic, onion, and ginger. Season generously with sea salt and pepper. Stir occasionally as it cooks for about 3 to 5 minutes until the onion is tender and translucent. This step builds the flavor base—don’t rush it, and resist the urge to crank up the heat or you’ll risk burning the garlic, which makes things bitter.

Step 2: Toast the Spices and Chickpeas

Next, add in the ground turmeric, red pepper flakes, and your cooked chickpeas. Season with a bit more salt and pepper. Keep the heat at medium and stir frequently so the chickpeas get to sizzle and toast in the spices and oil for about 8 to 10 minutes. You’ll want some of the chickpeas to break down and get golden and crisp—that’s flavor gold! Save about a cup of these to use later as a garnish—it adds a lovely texture once the stew is done.

Step 3: Simmer Into Stew

Using a wooden spoon or spatula, gently crush the chickpeas in the pot—this releases the starch and naturally thickens your stew. Pour in the coconut milk and stock, then add a pinch more salt and pepper, keeping in mind that your stock might already be salted. Bring the mixture to a gentle simmer, scraping any flavorful browned bits off the bottom of your pot. Let it cook, stirring occasionally, for 30 to 35 minutes until the stew thickens. If you prefer a thicker stew, just keep it simmering a little longer—patience pays off here!

Step 4: Add the Greens and Finish

Stir in your picked and chopped Swiss chard (or greens of choice). Cook just until wilted and tender, usually 3 to 7 minutes depending on the greens—you’ll see how quickly spinach softens! Give the stew a final taste and adjust salt and pepper as needed. This is your moment to fine-tune, so trust your palate.

Step 5: Serve with Love

Spoon the stew into bowls, sprinkle some of those toasted chickpeas you saved on top for crunch, and add a handful of fresh mint or cilantro leaves. If you like, add a dollop of Greek or dairy-free yogurt to brighten and cool things down. Serve with toasted pita or lavash on the side for dipping—you’ll find your family won’t stop licking the bowls clean!

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Pro Tips for Making Spiced Chickpea Stew with Coconut and Turmeric Recipe

Low and Slow for Flavor: Don’t rush the simmering step—giving the stew ample time lets the chickpeas break down and the flavors meld beautifully.
Toast the Spices: Frying turmeric and red pepper flakes before adding liquids unlocks their full aroma and depth.
Use Fresh Herbs at the End: Adding mint or cilantro right before serving keeps their bright, fresh flavors from fading.
Avoid Overcooking Greens: Add them near the end and watch carefully to keep their vibrant color and slight bite.

How to Serve Spiced Chickpea Stew with Coconut and Turmeric Recipe

The image shows a white bowl filled with a creamy yellow soup with visible chickpeas and kale leaves inside. On top, there is a layer of roasted chickpeas that are golden brown, scattered with a few chili flakes. Fresh green mint leaves sit on the roasted chickpeas, adding a bright touch. In the center, there are small dollops of white yogurt or cream, partially mixed with the soup. The bowl is placed on a white marbled surface, with a gray cloth napkin nearby and some green herbs blurred in the background. A second bowl of the same soup is slightly out of focus behind the first. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top the stew with a handful of fresh mint and cilantro leaves—they add such a lovely fresh contrast against the rich coconut base. A dollop of Greek yogurt (or coconut-based yogurt if you’re dairy-free) is my secret for a creamy cooling bite that balances the spices perfectly. Don’t forget the toasted chickpeas if you set some aside—they make an exciting crunchy garnish that everyone asks for.

Side Dishes

To turn this stew into a satisfying meal, I like serving it with warm toasted pita or lavash bread—ideal for scooping. Rice or quinoa also pair nicely if you want more grains. For an extra boost, a simple cucumber salad with lemon juice and olive oil is refreshing alongside the rich stew.

Creative Ways to Present

For special gatherings, I try serving the stew in individual rustic bowls with a swirl of yogurt on top and a sprinkle of toasted seeds like pumpkin or sunflower for texture. Serving alongside a colorful herb platter lets guests customize their bowls, which always sparks conversation and adds a fun interactive element.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge and it keeps beautifully for up to 4 days. The flavors actually deepen overnight, which means it tastes even better the next day when you reheat it.

Freezing

This stew freezes wonderfully, so I often make a double batch and freeze half in freezer-safe containers. Just make sure it’s cooled completely before freezing. When you thaw it, the texture remains creamy and comforting, just like fresh.

Reheating

When reheating, I prefer to warm it gently on the stove over low heat, stirring occasionally. If it has thickened too much in the fridge, add a splash of stock or water to loosen it back up. Microwave works too, but stirring halfway through helps maintain even warmth.

FAQs

Can I make this Spiced Chickpea Stew with Coconut and Turmeric Recipe vegan?

Absolutely! This recipe is naturally vegan. Just make sure to use vegetable stock and a dairy-free yogurt alternative if desired for serving.
What can I substitute for Swiss chard?

Spinach, kale, or collard greens are great substitutes. Just keep in mind that tender greens like spinach wilt faster than tougher ones, so adjust cooking time accordingly.
How spicy is this stew? Can I adjust the heat?

The recipe has a gentle warmth from the red pepper flakes, but you can easily adjust it up or down. If you prefer milder, reduce or omit the flakes; for extra kick, add more or serve with a dash of hot sauce.
Can I use dried chickpeas?

You can! Just soak and cook them ahead of time until tender. The stew will work beautifully with cooked dried chickpeas, though canned chickpeas are a convenient shortcut.
What can I serve with this stew to make it a full meal?

Serve it with warm pita or lavash for dipping, or alongside grains like quinoa or rice. A side salad or steamed veggies also round out the meal nicely.

Final Thoughts

This Spiced Chickpea Stew with Coconut and Turmeric Recipe holds a special spot in my kitchen because it’s one of those dishes that feels nourishing and homemade, no matter the day or season. It’s easy enough to whip up on busy nights but impressive enough to serve guests. I truly hope you’ll make it soon and find as much joy in savoring it as I do when I share it with my family. Trust me, once you try it, this stew will be on regular rotation!