This rich and comforting chickpea stew is deeply spiced, creamy, and satisfying while still feeling wholesome. Chickpeas are gently crisped in olive oil with aromatics and warm spices, then simmered in full-fat coconut milk and stock until thick and luscious. Finished with tender greens and fresh mint, this stew is perfect for cozy dinners and makes excellent leftovers.
Why You’ll Love This Recipe
This recipe delivers bold flavor with simple pantry ingredients. The coconut milk creates a luxurious texture without needing dairy, while turmeric and red pepper flakes add warmth and depth. It’s hearty enough to serve as a main dish, flexible with different greens, and naturally suitable for vegetarian meals. Best of all, it comes together in one pot and improves with time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
¼ cup olive oil, plus more for serving
4 garlic cloves, finely chopped
1 large yellow onion, finely chopped
1 (2-inch) piece fresh ginger, finely chopped
1½ teaspoons ground turmeric, plus more for serving
1 teaspoon red pepper flakes, plus more for serving
2 (15-ounce) cans chickpeas, drained and rinsed
2 (15-ounce) cans full-fat coconut milk
2 cups vegetable stock or chicken stock
1 bunch Swiss chard, kale, or collard greens, stems removed and leaves torn into bite-size pieces
1 teaspoon kosher salt, or to taste
½ teaspoon black pepper, or to taste
1 cup fresh mint leaves, for serving
Plain yogurt, for serving (optional)
Toasted pita, lavash, or flatbread, for serving (optional)
Directions
Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the garlic, onion, and ginger. Season with salt and black pepper, and cook, stirring occasionally, until the onion is soft and lightly golden at the edges, about 3 to 5 minutes.
Stir in the turmeric, red pepper flakes, and chickpeas. Season again lightly with salt and pepper. Cook for 8 to 10 minutes, stirring frequently, allowing the chickpeas to sizzle, brown slightly, and absorb the spices. Scoop out about 1 cup of chickpeas and set aside for garnish.
Using the back of a spoon, gently crush some of the remaining chickpeas in the pot to release their starch. Pour in the coconut milk and stock, stirring well to combine.
Bring the stew to a gentle simmer, scraping up any browned bits from the bottom of the pot. Cook uncovered for 30 to 35 minutes, stirring occasionally, until thick and creamy. Taste the chickpeas to ensure they are tender and flavorful.
Add the greens and stir to submerge them in the stew. Cook for 3 to 7 minutes, depending on the greens used, until wilted and tender. Adjust seasoning with additional salt and pepper as needed.
Serve hot, topped with the reserved chickpeas, fresh mint, extra red pepper flakes, and a drizzle of olive oil. Add yogurt and flatbread on the side if desired.
Servings and timing
Servings: 4 to 6
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Variations
You can add a pinch of ground cumin or coriander for extra warmth. Spinach or beet greens work well if that’s what you have on hand. For added brightness, finish the stew with a squeeze of lemon or lime juice. If you prefer more heat, increase the red pepper flakes or add a finely chopped chili with the onions.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The stew will thicken as it sits. Reheat gently on the stovetop over medium-low heat, adding a splash of water or stock to loosen the consistency if needed. It can also be reheated in the microwave, stirring halfway through for even warming.
FAQs
Can I make this stew ahead of time?
Yes, this stew tastes even better the next day as the flavors deepen. Simply reheat before serving.
Can I freeze this chickpea stew?
Yes, it freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.
Do I have to use full-fat coconut milk?
Full-fat coconut milk is strongly recommended for the best texture and flavor. Lower-fat versions will be thinner and less creamy.
What greens work best in this recipe?
Swiss chard, kale, and collard greens all work well. Spinach can also be used but will cook much faster.
Is this stew very spicy?
It has gentle heat. You can reduce or omit the red pepper flakes if you prefer it mild.
Can I make this recipe vegan?
Yes, simply use vegetable stock and skip the yogurt topping or use a plant-based alternative.
What can I serve with this stew?
Flatbread, rice, or a simple salad pair beautifully with this dish.
How do I thicken the stew more?
Let it simmer uncovered a bit longer, or gently mash more chickpeas in the pot.
Can I use dried chickpeas instead of canned?
Yes, but they must be fully cooked beforehand. You’ll need about 3 cups of cooked chickpeas.
Can I substitute the mint?
Fresh cilantro or parsley can be used if mint is unavailable, though mint adds a unique freshness.
Conclusion
Spiced Chickpea Stew With Coconut and Turmeric is a deeply satisfying, one-pot meal that balances comfort and bold flavor. Creamy, nourishing, and adaptable, it’s a recipe you’ll want to return to again and again, whether for busy weeknights or relaxed weekend dinners.
This creamy and spiced chickpea stew features tender chickpeas simmered with turmeric, ginger, coconut milk, and leafy greens. It’s a one-pot, vegetarian-friendly dish with bold flavor and a comforting texture.
Ingredients
¼ cup olive oil, plus more for serving
4 garlic cloves, finely chopped
1 large yellow onion, finely chopped
1 (2-inch) piece fresh ginger, finely chopped
1½ teaspoons ground turmeric, plus more for serving
1 teaspoon red pepper flakes, plus more for serving
2 (15-ounce) cans chickpeas, drained and rinsed
2 (15-ounce) cans full-fat coconut milk
2 cups vegetable stock or chicken stock
1 bunch Swiss chard, kale, or collard greens, stems removed and leaves torn
1 teaspoon kosher salt, or to taste
½ teaspoon black pepper, or to taste
1 cup fresh mint leaves, for serving
Plain yogurt, for serving (optional)
Toasted pita, lavash, or flatbread, for serving (optional)
Instructions
Heat olive oil in a large pot over medium heat. Add garlic, onion, and ginger. Season with salt and pepper, and cook for 3–5 minutes until softened and lightly golden.
Stir in turmeric, red pepper flakes, and chickpeas. Season again with salt and pepper. Cook for 8–10 minutes, stirring frequently, until chickpeas begin to brown. Set aside 1 cup for garnish.
Lightly mash some chickpeas in the pot. Stir in coconut milk and stock, scraping up any browned bits. Bring to a gentle simmer and cook uncovered for 30–35 minutes, stirring occasionally, until thick and creamy.
Add the greens and cook for 3–7 minutes until wilted. Adjust seasoning to taste.
Serve hot, topped with reserved chickpeas, fresh mint, a drizzle of olive oil, and extra red pepper flakes. Add yogurt and flatbread on the side if desired.
Notes
Use full-fat coconut milk for the best texture and flavor.
Spinach cooks quickly and can be used instead of chard, kale, or collards.
For added brightness, finish with lemon or lime juice.
Stew thickens as it sits—thin with water or stock when reheating if needed.
