Creamy Chickpea Vegetable Stew
A rich, cozy stew made with chickpeas, hearty vegetables, and warm spices simmered in a creamy coconut broth — a satisfying one-pot vegan meal perfect for fall and winter.
Ingredients
- 1 tbsp olive oil or coconut oil
- 1 small onion chopped
- 3 cloves garlic minced
- 1- inch piece ginger grated
- 2 carrots sliced
- 2 medium potatoes diced
- 1 cup chopped sweet potato optional
- 1 ½ cups cooked chickpeas or 1 can, drained and rinsed
- ½ tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp paprika
- Salt & pepper to taste
- 2 cups vegetable broth
- 1 cup canned coconut milk full-fat or light
- 2 handfuls chopped kale or spinach
- Juice of ½ lemon or lime
- Fresh parsley or cilantro for garnish
Instructions
- Sauté Aromatics – In a large pot or Dutch oven, heat oil over medium heat. Add onion, garlic, and ginger; sauté 3–5 minutes until fragrant.
- Add Veggies & Spices – Stir in carrots, potatoes, sweet potatoes (if using), and chickpeas. Add turmeric, cumin, paprika, salt, and pepper; toss to coat.
- Simmer – Pour in broth, bring to a boil, then reduce heat. Cover and simmer for 15–20 minutes until vegetables are tender.
- Add Coconut Milk & Greens – Stir in coconut milk and kale or spinach. Simmer uncovered 5 minutes until greens wilt and the stew thickens.
- Finish & Serve – Add lemon juice for brightness. Adjust seasoning to taste and serve hot with crusty bread or rice.
Notes
Tips:
- Chop veggies evenly so they cook at the same rate.
- Add more broth or coconut milk if you prefer a thinner consistency.
- The flavor deepens beautifully overnight!
Variations:
- Add Grains: Stir in cooked quinoa or brown rice.
- Spicy Kick: Add a pinch of cayenne or chopped chili.
- Protein Boost: Add tofu cubes or cooked lentils.
- Low-Fat Option: Use light coconut milk or almond milk + 1 tbsp nut butter.
Storage & Reheating
- Fridge: Store up to 4–5 days in an airtight container.
- Freezer: Freeze up to 3 months.
- Reheat: Warm on the stove or in the microwave, stirring occasionally.