Spiced Chickpea Stew With Coconut and Turmeric

This hearty and creamy Spiced Chickpea Stew is a comforting and flavorful dish that brings together chickpeas, coconut milk, and vibrant spices like turmeric and red pepper flakes. The stew’s richness is perfectly balanced with the freshness of leafy greens and a touch of mint. It’s a dish that evokes the warm, vibrant flavors of South Indian and Caribbean stews, making it a nourishing, satisfying, and comforting meal.

Why You’ll Love This Recipe

The combination of crispy chickpeas, creamy coconut milk, and warming turmeric creates a stew that is full of depth and flavor. The spiced chickpeas give the stew a rich, savory base, while the coconut milk adds an indulgent creaminess. The addition of leafy greens like Swiss chard or kale gives it a hearty, healthy twist, and the final touch of fresh mint and red pepper flakes adds a delightful balance. It’s a perfect dish for those seeking comfort food that’s both flavorful and nourishing.

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, chopped

• 1 large yellow onion, chopped

• 1 (2-inch) piece ginger, finely chopped

• Kosher salt and black pepper

• 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 or chicken stock

• 1 bunch Swiss chard, kale, or collard greens, stems removed, torn into bite-size pieces

• 1 cup mint leaves, for serving

• Yogurt, for serving (optional)

• Toasted pita, lavash, or other flatbread, for serving (optional)

Directions

1. Heat ¼ cup olive oil in a large pot over medium heat. Add garlic, onion, and ginger. Season with salt and pepper. Cook, stirring occasionally, until the onion is translucent and starting to brown at the edges, 3 to 5 minutes.

2. Add 1½ teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas. Season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’re slightly browned and crisp, about 8 to 10 minutes. Remove about a cup of chickpeas and set them aside for garnish.

3. Using a wooden spoon or spatula, crush the remaining chickpeas slightly to release their starchy insides. This will help thicken the stew. Add coconut milk and stock, and season with salt and pepper.

4. Bring the stew to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until the stew thickens, about 30 to 35 minutes. (Taste a chickpea or two to ensure they’ve simmered long enough to be delicious. If you want a thicker stew, keep simmering until you’ve reached your desired consistency.)

5. Add the greens and stir, ensuring they’re submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on the type of greens. Season with more salt and pepper to taste.

6. Divide the stew among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes, and a drizzle of olive oil. Serve with yogurt and toasted pita, if using. You can also dust the yogurt with a little turmeric for extra flavor.

Servings and Timing

• Servings: 4 to 6

• Prep Time: 10 minutes

• Cook Time: 45 minutes

• Total Time: 55 minutes

Variations

• Add extra veggies: Feel free to add other vegetables like bell peppers, carrots, or sweet potatoes to the stew for added texture and flavor.

• Make it spicier: If you prefer more heat, increase the amount of red pepper flakes or add a chopped fresh chili to the garlic-onion-ginger mixture.

• Use different greens: Instead of Swiss chard or kale, try spinach, collard greens, or even mustard greens for a slightly different flavor.

• Vegan option: This stew is naturally vegan, but if you’re looking to make it a heartier meal, add some cubed tofu or tempeh.

Storage/Reheating

This stew keeps well in the fridge for up to 3 days. To reheat, simply warm it over low heat, adding a splash of water or broth if it’s become too thick. The stew can also be frozen for up to 2 months. When ready to eat, thaw in the fridge overnight and reheat on the stove.

FAQs

1. Can I use low-fat coconut milk for this recipe?

It’s best to avoid low-fat coconut milk, coconut milk meant for drinking, or cream of coconut. Full-fat coconut milk is crucial for the creamy texture of the stew.

2. Can I add different spices to this dish?

Absolutely! You can experiment with adding spices like cumin, coriander, or garam masala to enhance the flavors even further.

3. How do I know when the stew is thick enough?

The stew should have a creamy consistency, with some bits of chickpeas broken down and the sauce thickened. If you prefer a thicker stew, continue simmering until you reach your desired consistency.

4. What can I substitute for the greens?

You can swap out Swiss chard, kale, or collard greens for spinach, mustard greens, or even arugula. Keep in mind that softer greens like spinach will wilt faster than heartier greens like kale.

5. Is this recipe spicy?

The stew has a mild heat from the red pepper flakes. If you prefer more heat, you can add more red pepper flakes or fresh chili peppers.

6. Can I make this stew ahead of time?

Yes, this stew can be made a day ahead. In fact, it may taste even better the next day as the flavors have time to meld together. Store it in an airtight container in the fridge.

7. Can I use canned chickpeas or should I cook dried chickpeas?

Canned chickpeas are convenient and work perfectly for this recipe. Be sure to drain and rinse them before adding them to the pot.

8. Can I serve this stew with rice?

Yes, this stew would pair wonderfully with a side of steamed rice or naan bread for a more filling meal.

9. Is there a gluten-free option for the flatbread?

Yes, if you’re gluten-free, opt for a gluten-free flatbread or serve the stew with rice instead.

10. Can I add protein to this dish?

To make the dish heartier, you can add protein such as roasted chicken, shrimp, or tofu. You could also serve it with a side of chickpea salad for added protein.

Conclusion

This Spiced Chickpea Stew with Coconut and Turmeric is a comforting, flavorful dish that’s easy to prepare and packed with vibrant, nourishing ingredients. The creamy coconut milk, spiced chickpeas, and hearty greens come together to create a rich, satisfying stew that’s perfect for a cozy dinner. Whether you serve it with yogurt, flatbread, or rice, it’s a meal that’s sure to please everyone at the table.