A comforting, hearty stew packed with bold spices, tender chickpeas, and a rich tomato base. This dish is perfect for a cozy meal and delivers both warmth and nutrition in every spoonful.
Why You’ll Love This Recipe
This spicy chickpea stew is simple to prepare, budget-friendly, and incredibly satisfying. It uses pantry staples yet delivers deep, layered flavors thanks to aromatic spices. It’s naturally plant-based, high in protein and fiber, and perfect for meal prep. Whether you enjoy it on its own or with bread or rice, it’s a versatile dish that fits any occasion.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon chili flakes (adjust to taste)
1 teaspoon ground coriander
1/2 teaspoon black pepper
1 teaspoon salt (or to taste)
2 tablespoons tomato paste
1 can (400 g) crushed tomatoes
2 cans (400 g each) chickpeas, drained and rinsed
2 cups vegetable broth
1 cup coconut milk
1 cup spinach (fresh or frozen)
1 tablespoon lemon juice
Fresh cilantro for garnish
Directions
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until softened and translucent.
Stir in the garlic and ginger, cooking for another minute until fragrant.
Add cumin, paprika, turmeric, chili flakes, coriander, black pepper, and salt. Stir well to coat the onions in spices and let them toast for about 1 minute.
Mix in the tomato paste and cook for 2 minutes to deepen the flavor.
Pour in the crushed tomatoes, chickpeas, and vegetable broth. Stir everything together and bring to a gentle simmer.
Reduce the heat and let the stew simmer for 20 minutes, allowing the flavors to develop.
Stir in the coconut milk and spinach. Cook for another 5 minutes until the spinach is wilted and the stew is creamy.
Finish with lemon juice and adjust seasoning if needed.
For a thicker stew, mash some of the chickpeas before adding them to the pot.
Add diced sweet potatoes or carrots for extra texture and natural sweetness.
Use kale instead of spinach for a heartier green.
Increase chili flakes or add fresh chili peppers if you prefer more heat.
Serve with rice, couscous, or warm flatbread to make it more filling.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm the stew in a pot over medium heat, adding a splash of water or broth if it becomes too thick.
This stew freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use dried chickpeas instead of canned?
Yes, cook them beforehand until tender, then use about 3 cups of cooked chickpeas.
Is this stew very spicy?
It has a moderate heat level, but you can adjust the chili flakes to your preference.
Can I make this without coconut milk?
Yes, you can substitute with regular cream or leave it out for a lighter broth.
What can I serve with this stew?
It pairs well with rice, bread, or even quinoa.
Can I make it ahead of time?
Yes, it tastes even better the next day as the flavors deepen.
How do I thicken the stew?
Mash some chickpeas or let it simmer uncovered for a few extra minutes.
Can I add protein to this dish?
You can add lentils or tofu for additional protein.
Is it suitable for meal prep?
Yes, it stores well and reheats beautifully.
Can I make it oil-free?
Yes, sauté the onions in a little water or broth instead of oil.
What herbs can I use besides cilantro?
Parsley works well as a fresh garnish alternative.
Conclusion
Spicy chickpea stew is a flavorful, nourishing dish that’s easy to prepare and perfect for any day of the week. With its rich spices, creamy texture, and wholesome ingredients, it’s a recipe you’ll want to make again and again.
This spicy chickpea stew is a hearty and comforting dish made with tender chickpeas, warm spices, and a rich tomato coconut base. It’s a nourishing and flavorful meal perfect for any day of the week.
Ingredients
2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon chili flakes
1 teaspoon ground coriander
1/2 teaspoon black pepper
1 teaspoon salt
2 tablespoons tomato paste
1 can (400 g) crushed tomatoes
2 cans (400 g each) chickpeas, drained and rinsed
2 cups vegetable broth
1 cup coconut milk
1 cup spinach (fresh or frozen)
1 tablespoon lemon juice
Fresh cilantro for garnish
Instructions
Heat olive oil in a large pot over medium heat and sauté the onion for about 5 minutes until softened.
Add garlic and ginger and cook for another minute until fragrant.
Stir in cumin, paprika, turmeric, chili flakes, coriander, black pepper, and salt, cooking for about 1 minute to toast the spices.
Add tomato paste and cook for 2 minutes, stirring well.
Pour in crushed tomatoes, chickpeas, and vegetable broth. Stir and bring to a simmer.
Reduce heat and simmer for 20 minutes to develop flavor.
Stir in coconut milk and spinach, cooking for another 5 minutes until creamy and the spinach is wilted.
Finish with lemon juice and adjust seasoning if needed.
Serve hot, garnished with fresh cilantro.
Notes
Mash some chickpeas for a thicker stew texture.
Add sweet potatoes or carrots for extra heartiness.
Adjust chili flakes to control spice level.
Use kale instead of spinach for a different texture.
Store in the refrigerator for up to 4 days or freeze for up to 2 months.
