Vegan Coconut Chickpea Stew
Published Date:
3/4/2026
Ingredients
1 tablespoon olive oil
1 large yellow onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes (optional)
2 cans (15 oz each) chickpeas, rinsed and drained
1 can (13.5 oz) full-fat coconut milk
1 cup vegetable broth
5 oz fresh baby spinach
1 lime, juiced
Salt and freshly cracked black pepper to taste
Fresh cilantro, for garnish
Cooked basmati rice, for serving
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion is soft and translucent.
Add the minced garlic, grated ginger, turmeric, cumin, and red pepper flakes to the pot. Cook for 1 minute while stirring constantly until the spices are aromatic and fragrant.
Pour in the chickpeas, coconut milk, and vegetable broth. Stir to combine. Bring the mixture to a gentle simmer, then reduce the heat to low and cook for 15 to 20 minutes to allow the flavors to meld and the stew to thicken slightly.
Remove the pot from the heat. Stir in the fresh baby spinach and mix gently until the residual heat wilts the leaves completely.
Stir in the fresh lime juice. Taste and season generously with salt and pepper. Serve hot over basmati rice, garnished with fresh cilantro.
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