Easy Spiced Chickpea Stew with Coconut Milk

A creamy spiced chickpea stew made with coconut milk, kale and warm spices. One pot, pantry ingredients, and no stock needed.

If you like this kind of dish, try my Moroccan chickpea stew and vegan sweet potato chickpea stew next!

This chickpea stew is thick, warmly spiced and made almost entirely from things already sitting in your cupboard.

Coconut milk makes it creamy without a drop of dairy, and there's no vegetable stock anywhere in the recipe.

Can a stew really taste of something without stock? This one does, and the reason is tomato paste. Fried properly in the oil until it darkens, it builds the same savory depth you'd normally get from a carton of broth.

The spice blend is something that I personally adore. Cumin, coriander and sweet paprika are predictable enough, but there's also cinnamon and a pinch of dried oregano in there.

It sounds odd written down. In the bowl it's warm and slightly sweet and I've been asking multiple times what's in it.

Why you'll love this coconut chickpea stew

• It's super easy to make with just a handful of ingredients.
• The stew is budget-friendly and can be made with dried or canned chickpeas.
• It's hearty, filling, and simply delicious!

Ingredients and substitutions

Coconut oil - I like to use coconut oil in coconut milk-based sauces, but you can also use canola oil or even olive oil.

Onion - Dice the onion on the smaller side so it cooks quickly. If you have time, cook it until it gets a bit caramelized for extra flavor.

Garlic - Use as much fresh garlic as you like in this spiced chickpea stew. You can also add some fresh ginger or fresh turmeric.

Spices - I used a mix of ground cumin, ground coriander, sweet paprika, ground cinnamon and dried oregano. You can also add ground turmeric and chili powder.

To keep things simple, use your favorite curry powder. If you want your chickpea stew to be a bit fiery, add some red chili flakes or cayenne pepper.

Tomato paste - Double-concentrated tomato paste works great in this stew. If you want a sauce with an even more pronounced tomato taste, you can add a cup of tomato sauce or diced tomatoes too.

Chickpeas - I made this chickpea and kale stew with chickpeas that I've cooked from dry. To get 3 cups (500g) of cooked chickpeas, soak and cook 1 cup (150 g) of dried chickpeas.

I typically use the Instant Pot for cooking chickpeas. Simply add the dried chickpeas and double the quantity of water (2 cups of water for each cup of chickpeas), plus 1 teaspoon of salt (optional), and cook on high pressure for 50 minutes.

Allow the pressure to release naturally for 10 minutes, then turn the valve to "Venting" to release the remaining pressure.

You can also make this chickpea stew using canned chickpeas, which is definitely the most convenient approach.

Coconut milk - Use full-fat coconut milk in this soup for the creamiest results. Alternatively, you can use coconut cream instead but make sure you add some extra water, so you have enough liquid in the pan.

Kale - This stew tastes great with kale but if you're not a fan, you can use baby spinach instead.

If you want something in the same family with lentils and a smokier edge, my smoky chickpea and lentil stew is worth a look. And for a two-bean version, try my white bean and chickpea stew.

How to make chickpea coconut stew

Heat the coconut oil in a large, deep pan and fry the onion for 3-4 minutes over medium heat.

Stir in the garlic and continue to cook for another minute.

Add the ground cumin, ground coriander, sweet paprika, ground cinnamon and dried oregano and stir to combine. Cook for another minute, stirring occasionally.

Stir in the tomato paste, then add the chickpeas and fry for 2-3 minutes, stirring occasionally.

Add the water and coconut milk and stir to combine. Bring to a boil, then lower the heat and simmer, covered, for 15 minutes until the sauce thickens.

Add the kale and simmer for 2-3 minutes until wilted.

Stir in the fresh cilantro, season to taste with salt and freshly ground black pepper and serve with your favorite rice, naan or roti.

Substitutions and variations

• Greens - Spinach, chard or cavolo nero all work in place of kale, though spinach needs barely a minute.
• Extra vegetables - Carrots, bell pepper, sweet potato, broccoli or cauliflower are all great options, added with the coconut milk so they have time to soften.
• Heat - A pinch of red pepper flakes with the spices, or a chopped chile with the garlic, if you want it spicy. For a properly fiery coconut version, my Thai coconut chickpea curry is the one.

What to serve with chickpea stew

• Fluffy basmati rice
• Warm naan or roti
• Crusty bread to mop up the sauce

Recipe notes and tips

• Stir in some lemon juice or lime juice at the end for an extra touch of brightness.
• Add some extra veggies if you like, such as carrots, bell pepper, sweet potato, broccoli or cauliflower.
• If you want this stew to be a bit soupier, add some extra water or more coconut milk.

Leftovers and storage

• Leftovers will keep well in the fridge for up to 3 days in an airtight container.
• Reheat the chickpea stew in the microwave or on the stovetop.
• This stew freezes well for up to 3 months. Thaw it overnight in the fridge before reheating.

FAQ

More recipes you'll love

If you liked this spiced chickpea stew, you might also like some of my other easy vegan stews:

• Lablabi (Tunisian Chickpea Stew)
• Instant Pot Chickpea Tagine
• Vegan Tuscan Chickpea Soup
• Marry Me Chickpeas
• Vegan Chickpea Chili

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