Spiced Coconut Chickpea Stew

This spiced coconut chickpea stew is hearty, comforting and super easy to make. It's made with staple pantry ingredients, and it's just the perfect meal for those days you want to up your fiber and protein intake.

If you've been on Vegan Cocotte before, you may have noticed that I'm a massive fan of chickpeas. From curries and pasta to soups and salads, I like to add chickpeas to just about anything.

That's not just because they are super healthy and full of fiber and protein, but also because these little beans are also super delicious. Their slightly nutty taste and texture can make any meal better!

This spiced coconut chickpea stew is one of the best ways to add more chickpeas to your diet.

It's a sort of a curried stew made with chickpeas, coconut milk and kale that goes well with rice, naan or simply some crusty bread.

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, you need to 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.

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.

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.

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.

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

• Loubieh (Green Bean Stew)
• Ciambotta (Italian Vegetable Stew)
• Vegan Jamaican Gungo Peas Stew
• Vegan Feijoada (Brazilian Black Beans Stew)
• Vegan Jackfruit Stew

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