This Greek-style lemon chickpea stew is a comforting one-pot meal that balances creamy richness with fresh, citrusy brightness. Tender chickpeas simmer in a velvety coconut-based broth, finished with lemon zest, juice, and leafy greens for a nourishing dish that feels cozy yet light. Perfect for busy weeknights, it delivers Mediterranean-inspired flavors using simple pantry staples.
Why You’ll Love This Recipe
Naturally vegan and dairy-free while still incredibly creamy
Bright lemon flavor balanced with savory herbs and garlic
Made in one pot with minimal cleanup
Ready in about 30 minutes from start to finish
Great for meal prep and even better the next day
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 ½ cups unsweetened full-fat coconut cream or coconut milk, divided
2 cups fresh baby spinach
Chili oil, for serving (optional)
Fresh herbs such as parsley or dill, for serving (optional)
Directions
Heat the olive oil in a large pot or deep skillet over medium heat. Add the diced onion and cook for 4–5 minutes until soft and translucent.
Stir in the minced garlic, Italian seasoning, and bay leaves. Cook for about 1 minute until fragrant.
Add the lemon zest and lemon juice, then stir in one can of chickpeas. Season generously with salt and black pepper.
Pour in about 1 cup of the coconut cream and bring the stew to a gentle simmer.
For a creamier texture, blend the remaining chickpeas with the remaining coconut cream until smooth, then stir the mixture back into the pot. Alternatively, skip blending and allow the stew to simmer longer to thicken naturally.
Simmer the stew for 10 minutes, stirring occasionally, until slightly thickened and well flavored.
Add the baby spinach and cook for 1–2 minutes, just until wilted.
Remove the bay leaves, taste, and adjust seasoning if needed. Serve warm with chili oil and fresh herbs if desired.
Servings and timing
Servings: 4 generous portions
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
Extra lemony: Add a small amount of finely chopped lemon flesh, keeping in mind it will increase bitterness.
No coconut flavor: Replace coconut cream with cashew cream or oat milk thickened with a teaspoon of cornstarch.
Heartier version: Stir in cooked rice, quinoa, or small pasta before serving.
Greens swap: Use chopped kale or Swiss chard instead of spinach for a more robust texture.
Savory boost: Stir in a tablespoon of nutritional yeast for a subtle, cheesy depth.
Storage/Reheating
Store leftover stew in an airtight container in the refrigerator for up to 4 days. The flavors deepen as it sits. Reheat gently on the stovetop over medium heat or in the microwave in short intervals, stirring between each. Add a splash of water or plant-based milk if the stew thickens too much.
FAQs
Can I make this stew ahead of time?
Yes, this stew is ideal for meal prep and tastes even better the next day as the flavors meld.
Is this recipe gluten-free?
Yes, all the ingredients are naturally gluten-free.
Can I use dried chickpeas instead of canned?
Yes, use about 1 cup of dried chickpeas, soaked overnight and cooked until tender before starting the recipe.
What can I use instead of spinach?
Kale, Swiss chard, or even arugula can be used as substitutes.
Does the stew taste strongly of coconut?
The coconut flavor is mild and balanced by lemon and herbs, but you can reduce it by using cashew cream instead.
How can I make the stew thicker?
Blending a portion of the chickpeas into the stew is the easiest way to thicken it without flour.
Can I freeze this stew?
Yes, it freezes well for up to 2 months, though the texture may change slightly upon thawing.
Is this stew spicy?
No, it’s mild. Heat is optional and comes only from chili oil if you choose to add it.
What should I serve with this stew?
Warm pita, crusty bread, or a simple side salad pair beautifully with it.
Can I double the recipe?
Absolutely. This recipe scales well and is great for feeding a crowd.
Conclusion
This Greek-style lemon chickpea stew is a simple yet flavorful dish that proves comfort food can be both nourishing and vibrant. With its creamy texture, bright citrus notes, and wholesome ingredients, it’s a recipe you’ll want to make again and again for easy weeknight dinners or relaxed weekend meals.
Greek-style lemon chickpea stew is a creamy, citrusy, one-pot vegan meal made with chickpeas, coconut cream, lemon, and greens. It’s full of Mediterranean flavor and ready in just 30 minutes.
Ingredients
2 tablespoons olive oil or avocado oil
1 cup yellow or white onion, finely diced
4 teaspoons garlic, minced
Salt, to taste
Black pepper, to taste
½ teaspoon Italian seasoning
2 bay leaves
2 cans (15 oz each) chickpeas, drained and rinsed (about 3 cups cooked)
Zest and juice of 2 medium lemons
1½ cups unsweetened full-fat coconut cream or coconut milk, divided
2 cups fresh baby spinach
Chili oil, for serving (optional)
Fresh parsley or dill, for serving (optional)
Instructions
Heat olive oil in a large pot over medium heat. Add diced onion and cook for 4–5 minutes until soft and translucent.
Stir in garlic, Italian seasoning, and bay leaves. Cook for 1 minute until fragrant.
Add lemon zest, lemon juice, and one can of chickpeas. Season with salt and pepper.
Pour in 1 cup of coconut cream and bring to a gentle simmer.
Blend the remaining chickpeas with the remaining coconut cream until smooth (optional), then stir into the pot. Alternatively, simmer longer to thicken.
Simmer the stew for 10 minutes, stirring occasionally, until thickened and flavorful.
Add spinach and cook for 1–2 minutes until wilted.
Remove bay leaves, adjust seasoning, and serve warm with optional chili oil and herbs.
Notes
Substitute kale or Swiss chard for spinach.
Use cashew cream or thickened oat milk instead of coconut cream.
