Description
A warming and flavorful Spiced Chickpea Stew featuring creamy coconut milk, earthy turmeric, and tender Swiss chard. This hearty vegetarian stew is perfect for a comforting meal, enriched with fragrant spices and fresh herbs, served best with yogurt and warm flatbread.
Ingredients
Scale
Stew Base
- ¼ cup unrefined coconut oil (or avocado or olive oil, plus more for serving)
- 4 garlic cloves, chopped
- 1 large yellow onion, chopped
- 1 2-inch piece fresh ginger, peeled and finely chopped
- Sea salt and freshly ground black pepper, to taste
- 1 ½ teaspoons ground turmeric (plus more for serving)
- 1 teaspoon red pepper flakes (plus more for serving)
- 3 cups cooked chickpeas or 2 (15-ounce) cans, drained and rinsed
- 2 (15-ounce) cans full-fat coconut milk
- 2 cups vegetable or chicken stock
Greens
- 1 bunch of organic Swiss chard
For Serving
- 1 cup fresh mint and/or cilantro leaves
- Full-fat Greek yogurt or dairy-free yogurt (optional)
- Toasted pita, lavash, or other flatbread (optional)
Instructions
- Heat Aromatics: Heat the coconut oil in a large pot over medium heat. Add the chopped garlic, onion, and ginger. Season generously with sea salt and black pepper. Cook, stirring occasionally, until the onion is tender and translucent, about 3 to 5 minutes.
- Cook Chickpeas with Spices: Add turmeric, red pepper flakes, and chickpeas to the pot, seasoning again with salt and pepper. Cook while stirring frequently so the chickpeas sizzle and fry slightly in the spices and oil, allowing them to brown and crisp a bit, about 8 to 10 minutes. Remove about one cup of chickpeas and set them aside for garnish.
- Thicken Stew: Using a wooden spoon or spatula, gently crush the remaining chickpeas in the pot to release starches that will thicken the stew. Stir in coconut milk and stock, seasoning with another pinch of salt and pepper (reduce salt if your stock is salted). Bring to a simmer while scraping up any browned bits on the pot’s bottom. Cook, stirring occasionally, until the stew thickens, about 30 to 35 minutes. Continue simmering if a thicker consistency is desired.
- Add Greens and Finish: Stir in the Swiss chard and cook until wilted and softened, about 3 to 7 minutes depending on greens. Taste and adjust seasoning with more salt and pepper if needed.
- Serve: Divide stew among bowls. Top with reserved chickpeas, fresh mint and/or cilantro, and serve with optional yogurt and toasted flatbread on the side.
Notes
- You can substitute Swiss chard with spinach, kale, or collard greens—adjust cooking time accordingly as hearty greens take longer to soften.
- Use low-sodium stock to control the salt content in the stew.
- For a vegan version, use vegetable stock and dairy-free yogurt.
- Reserve some chickpeas for garnishing to add texture contrast.
- Add extra red pepper flakes or turmeric atop servings for a vibrant appearance and additional flavor.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 4g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 0mg
