Description
This hearty Spiced Chickpea Stew with Coconut and Turmeric is a comforting and flavorful dish featuring tender chickpeas simmered in creamy coconut milk with vibrant spices and fresh greens. Infused with turmeric and red pepper flakes, it offers a warm, slightly spicy taste balanced by fragrant herbs and optional creamy yogurt and toasted flatbread for serving. Perfect as a nourishing lunch or dinner, this stew combines plant-based protein with rich, aromatic ingredients for a wholesome and satisfying meal.
Ingredients
Scale
Stew 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)
For Serving
- 1 cup fresh mint and/or cilantro leaves
- Full-fat Greek yogurt or dairy-free yogurt (optional)
- Toasted pita, lavash, or other flatbread (optional)
Instructions
- Prepare Aromatics: Heat the coconut oil in a large pot over medium heat. Add the chopped garlic, onion, and ginger. Season with a generous pinch of sea salt and freshly ground black pepper. Cook, stirring occasionally, until the onion becomes tender and translucent, about 3 to 5 minutes.
- Cook Chickpeas with Spices: Add the ground turmeric, red pepper flakes, and chickpeas to the pot. Season again with salt and pepper. Cook, stirring frequently, allowing the chickpeas to sizzle and fry slightly in the spices and oil, helping them break down and brown a bit. This should take 8 to 10 minutes. Remove about 1 cup of chickpeas and set aside for garnish.
- Thicken the Stew: Using a wooden spoon or spatula, gently crush the remaining chickpeas in the pot to release their starch, which will help thicken the stew. Pour in the coconut milk and vegetable or chicken stock. Season with another pinch of salt and pepper, adjusting if your stock is salted. Bring to a simmer, scraping up any browned bits on the pot’s bottom. Cook, stirring occasionally, until the stew thickens, roughly 30 to 35 minutes. Continue simmering if a thicker consistency is desired.
- Add Greens: Stir in the Swiss chard or preferred greens. Cook until wilted and softened, about 3 to 7 minutes depending on the greens used. Spinach and Swiss chard soften quickly, while kale or collards take longer. Taste the stew and adjust salt and pepper as needed.
- Serve: Divide the stew into bowls. Garnish with the reserved chickpeas, fresh mint and/or cilantro leaves, a sprinkle of turmeric and red pepper flakes if desired. Serve with optional full-fat Greek yogurt or dairy-free yogurt and toasted pita or flatbread on the side.
Notes
- The stew thickens as it simmers longer; adjust cooking time to get your preferred consistency.
- For a vegan version, use vegetable stock and dairy-free yogurt or omit yogurt entirely.
- Red pepper flakes can be adjusted to increase or reduce spiciness according to your taste.
- Fresh herbs like mint or cilantro add brightness, so don’t skip them for garnishing.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 25 g
- Saturated Fat: 20 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg
