Savory Coconut Chickpea Stew
This stew is a warm hug in a bowl, combining rich coconut milk with hearty chickpeas and a medley of spices that feel like a cozy blanket on a chilly evening.
I remember the first time I made this stew—it was one of those rainy days where all you want is something comforting.
I love how the coconut coconut milk adds a creamy richness, while the spices give it a delightful kick.
Plus, it’s super simple to whip up, making it a perfect weeknight dinner that feels special.
What Makes This Recipe Special
- âś“Made with simple, plant-based ingredients that are easy to find
- âś“No animal products - completely vegan and cruelty-free
- âś“Perfect for beginners and experienced cooks alike
- âś“Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using full-fat coconut coconut milk for that creamy texture, but you can use light coconut coconut milk if you want something a bit lighter. Also, feel free to switch up the veggies based on what you have on hand—zucchini or sweet potatoes would work beautifully too!
Tips & Notes
- •I always have a can or two of chickpeas in my pantry for quick meals—such a lifesaver!
- •If you want a little extra heat, throw in some red pepper flakes when you add the spices.
Recipe Variations
- •Sometimes I’ll add a tablespoon of peanut butter for a nutty twist and extra creaminess.
- •You can also swap out the chickpeas for lentils if you fancy a different texture!
Storage & Freezing
Store any leftovers in a sealed container in the fridge for up to 4 days. You can also freeze it for up to 3 months—just thaw and reheat when you’re ready to enjoy!
Frequently Asked Questions
Can I make this stew ahead of time?
Absolutely! This stew tastes even better the next day as the flavors meld together. Just store it in an airtight container in the fridge.
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This stew is a warm hug in a bowl, combining rich coconut milk with hearty chickpeas and a medley of spices that feel like a cozy blanket on a chilly evening.
Ingredients
Instructions
- 1
In a large pot, heat the coconut oil over medium heat. Add the diced onion and sauté for about 5 minutes until it’s soft and translucent.
- 2
Stir in the minced garlic and grated ginger. Sauté for another minute until fragrant.
- 3
Add the diced red bell pepper and carrot to the pot, cooking for an additional 5 minutes, stirring occasionally.
- 4
Pour in the canned diced tomatoes (with juices), coconut coconut milk, cooked chickpeas, and vegetable broth. Stir everything to combine.
- 5
Sprinkle in the curry powder, ground cumin, salt, and black pepper. Bring the mixture to a gentle simmer.
- 6
Let it simmer for about 15-20 minutes, stirring occasionally, until the vegetables are tender.
- 7
In the last few minutes of cooking, add the spinach and stir until it wilts down.
- 8
Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro if you like.
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