This Coconut Tomato Chickpea Stew is a cozy, flavorful, and nourishing one-pot meal made with pantry staples like chickpeas, tomatoes, coconut milk, and warming spices. Fresh spinach and a touch of peanut butter add depth and richness, making this stew both comforting and vibrant.
Why You’ll Love This Recipe
This stew is the kind of recipe you’ll return to again and again thanks to its simplicity, bold flavor, and versatility. It’s naturally vegan, budget-friendly, and made mostly with ingredients you likely already have on hand. The coconut milk adds creaminess, the tomatoes bring brightness, and the chickpeas offer hearty plant-based protein. Best of all, it’s a flexible dish you can customize with your favorite greens, spices, or vegetables.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
A drizzle of olive oil
1 small yellow onion, diced
1 can (14.5 ounces) petite diced tomatoes, drained (about 1 1/2 cups diced, seeded tomatoes may be used instead)
3 cloves garlic, minced
1 teaspoon grated ginger
1 teaspoon smoked paprika
1/2 teaspoon ground turmeric
1/4 teaspoon ground black pepper
1/4 teaspoon ground coriander
1/8 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 1/2 cups vegetable broth
1 can (15 ounces) chickpeas, drained and rinsed
1 1/4 cups lite coconut milk (or more for a creamier texture)
1 tablespoon pure maple syrup
1 heaping teaspoon creamy peanut butter, nut butter, or tahini (optional)
2 to 3 loosely packed cups spinach, roughly chopped (may substitute kale or Swiss chard)
Salt, to taste
Suggested toppings and accompaniments:
A drizzle of olive oil
Fresh cilantro leaves
Your favorite grain
Artisan bread or naan
Directions
Heat a drizzle of olive oil in a medium pot or high-lip saucepan over medium-low heat. Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the diced tomatoes and cook until they begin to break down, about 8 to 10 minutes.
Add the garlic, ginger, smoked paprika, turmeric, black pepper, coriander, cumin, and cayenne. Sauté for 1 to 2 minutes until fragrant.
Pour in the vegetable broth, chickpeas, coconut milk, maple syrup, and peanut butter (if using). Stir well.
Cover the pot and let the stew simmer for 20 to 30 minutes, or until the chickpeas are tender.
Taste and add salt as needed.
Remove the lid, stir in the chopped spinach, and simmer for a few minutes until wilted.
Serve warm over your preferred grain or with bread. Garnish with olive oil and cilantro, if desired.
Swap chickpeas for cannellini beans, corona beans, or another soft white bean.
Replace spinach with kale, Swiss chard, or collard greens.
Use red curry paste, harissa, or yellow curry powder in place of the spice blend.
Add tender vegetables such as shredded carrots, zucchini, eggplant pieces, or green beans.
Garnish with parsley instead of cilantro for a different herbal note.
Top with halloumi or feta cheese if dairy is welcome in your diet.
Storage/Reheating
Refrigerate leftovers in an airtight container for up to 4 days. The stew will thicken as it sits. Reheat gently on the stovetop over low heat, adding a splash of broth or water to loosen if necessary. It can also be microwaved in short intervals, stirring between each. This stew freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.
FAQs
How spicy is this stew?
The spice level is mild to moderate due to the small amount of cayenne pepper, but you can reduce or omit it for a milder flavor.
Can I make this stew creamier?
Yes, simply add more coconut milk or use full-fat coconut milk for a richer texture.
Can I make this stew without tomatoes?
You can, but the flavor and acidity will change. Substitute with extra broth and a splash of lemon juice to balance.
What can I use instead of peanut butter?
Almond butter, cashew butter, or tahini all work well, or you can omit it entirely.
Can I use dried chickpeas?
Yes. Cook dried chickpeas beforehand until tender, then use about 1 1/2 to 2 cups in the recipe.
Is this stew vegan?
Yes, it is naturally vegan.
Can I add more protein to this dish?
You can add cooked lentils or top with grilled tofu for added protein.
Can I use fresh tomatoes instead of canned?
Absolutely. Use about 1 1/2 cups diced fresh tomatoes, seeded for best texture.
What grains pair well with this stew?
Rice, quinoa, couscous, or bulgur all complement the savory and creamy flavors.
Will this stew thicken as it cooks?
Yes. It naturally thickens as the chickpeas soften and the coconut milk reduces. Add broth if you prefer a looser consistency.
Conclusion
This Coconut Tomato Chickpea Stew is a wonderfully comforting and aromatic dish that comes together effortlessly in one pot. Packed with nourishing ingredients and layered with warm spices, it’s a versatile recipe you can adapt to your taste or what you already have on hand. Whether served over grains or with warm bread, it’s a deeply satisfying meal you’ll enjoy again and again.
A cozy, creamy one-pot stew made with chickpeas, tomatoes, coconut milk, and warming spices. Finished with spinach and a touch of peanut butter, this dish is nourishing, flavorful, and naturally vegan.
Ingredients
Olive oil, for sautéing and drizzling
1 small yellow onion, diced
1 can (14.5 oz) petite diced tomatoes, drained (or 1 1/2 cups fresh diced tomatoes)
3 cloves garlic, minced
1 teaspoon grated ginger
1 teaspoon smoked paprika
1/2 teaspoon ground turmeric
1/4 teaspoon ground black pepper
1/4 teaspoon ground coriander
1/8 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 1/2 cups vegetable broth
1 can (15 oz) chickpeas, drained and rinsed
1 1/4 cups lite coconut milk (or full-fat for creamier texture)
