Spiced Chickpea Stew With Coconut and Turmeric
- Total Time
- 55 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- ¼cup olive oil, plus more for serving
- 4garlic cloves, chopped
- 1large yellow onion, chopped
- 1(2-inch) piece ginger, finely chopped
- Kosher salt and black pepper
- 1½teaspoons ground turmeric, plus more for serving
- 1teaspoon red-pepper flakes, plus more for serving
- 2(15-ounce) cans chickpeas, drained and rinsed
- 2(15-ounce) cans full-fat coconut milk
- 2cups vegetable or chicken stock
- 1bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces
- 1cup mint leaves, for serving
- Yogurt, for serving (optional)
- Toasted pita, lavash or other flatbread, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
667 calories; 45 grams fat; 29 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 56 grams carbohydrates; 13 grams dietary fiber; 10 grams sugars; 19 grams protein; 1217 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat ¼ cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.
- Step 2
Add 1½ teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
- Step 3
Using a wooden spoon or spatula, further 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.
- Step 4
Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you've reached your desired consistency. Determining perfect stew thickness is a personal journey!
- Step 5
Add greens and stir, making sure they’re submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
- Step 6
Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like.
Private Notes
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Cooking Notes
Charlie
This is a great recipe. I made a few changes that pushed it over the top: -Added a jalapeño with the onion/garlic/ginger mixture -Doubled the amount of onion -Added a dash of cumin -At the very end of cooking, I added juice from half a lime and 2 tsp fish sauce -Beet greens worked well for me, as did cilantro for a garnish
Dee
Keep ginger in a ziplock bag in the freezer. Always ready for easy grating & never gets moldy!
Roni Jordan
DIY coconut milk so much better than canned. In a blender combine 1-3/4 cups Bob's Red Mill unsweetened shredded coconut and 2-1/3 cups warm water. Let stand about a minute so coconut slightly softens. Then blend on high 1-2 minutes until creamy. This took 1 minute in Vitamix. Pour into fine mesh strainer over a bowl, and press on the solids, then discard them. Yields 1-3/4 cups perfect coconut millk, just about what you need for this recipe.
Sam
I must be living life on the edge because I used two cans of coconut milk and seem to still be alive. I don’t consider myself a risk taker, but the extra can of coconut milk does give it a richer texture that’s delightful. This recipe deserves the hype. Fellow millennials, will this be our new avocado toast?
Mad Cook
Thank you to other cooks here. I read three notes here before making this 1) I stared at this recipe thinking two(!?) cans of coconut milk - I used one 2) acid...added juice from half a lemon 3) put kale in at the start of the 30 min simmer. I may have added a little more than 2c broth because I cut back on the coconut milk. I also added some red chile powder. My hubby just ate a bowl and said "YUM!" I'd make this again! BTW I soaked and pressure cooked 1.5c dry chickpeas.
Alexis
I have made this stew three times now, exactly as directed and it's delicious. My boyfriend asks me daily when I will be making it again. I suggest simmering for 45 minutes to an hour in order to get a thick enough stew, and definitely cook the chickpeas longer than you think you should! Two cans of coconut milk is appropriate and I think the stew would lose something with less. Happy cooking!
Elvis
MY GOD! While these suggestions may be appropriate, just FOLLOW THE RECIPE for the most creamy, satisfying stew EVER! And SO easy...
Michele
Where is my original comment? Only the positive ones are posted?I’ll try again: I must be the only one who doesn’t happen to love or like this recipe. Most of the comments include alterations or omissions; but yet they are all glowing reviews - of THEIR OWN RECIPE. I followed it as directed and I just think it tasted bad. And despite the recommendations, I don’t think I could have made it taste better. I like chickpeas and ginger and garlic. Seems like a no brainer, right? This one was a “fail”.
Clark
Flabbergasted to read others recommendations to halve the coconut milk. WHAT in the world! Fat carries the flavor. Do not mess with that fat. I imagine people did naively thinking it'd be healthier. While coconut fat raises LDL, it also raises HDL, evening it out and thus disproving the thinking that coconut milk should be moderated.
Scott
Like others, we used only one can of coconut milk and about a half cup extra broth. Doubled the spices and included cumin and garam masala. Squeezed lime on top before serving, and added lime and cumin to the yogurt to make a crema. We also roasted a can of chickpeas in the oven with spices and just used two cans in the stew. Delicious!!
Stefan
-Only 1 can of coconut milk -Retain drained Chickpea liquid and use in place of Chicken Stock -Juice of 1 Meyer Lemon
Alex
This stew is soooo good and I loved how seriously easy it was! For my garnish chickpeas, I saved about 3/4 cup from the get-go, tossed them in some olive oil and cumin, and baked at 375° until super crispy (20-25 mins). They give a really nice crunch to the dish.
Giuseppe
Egad! 2 cups of full-fat coconut milk equals 490% MDR of saturated fat. (Think bloomin' onion, etc., for example.) Looking forward to trying this recipe with perhaps silken tofu or other substitutes that provide creaminess. Not a health-nut but just balk at this ingredient. Thanks to all the helpful comments from other readers.
Add acid
Add acid (rice wine vinegar) at the end
Renee
Used my Instant Pot. I didn't have broth, so I started by cooking the recipe's chopped onions plus added chopped celery and carrots on the saute function. I added cumin as well as the tumeric, garlic, ginger, and pepper flakes after cooking the vegetables for a while. After adding the chickpeas and sauteeing, I added just 1 can of coconut milk and 1 cup of water. I set the Instant Pot with pressure to cook for 15 minutes. Quick released & added chopped kale and cooked on saute until soft. Yummy
Michelle
Creamy, hearty and delicious. I used kale and followed the recipe.
NB
Used spinach for greens, cilantro for garnish. Needed more coconut flavor, used powder to amp it up. Delicious but was missing something - next time I'll add a dash of fish sauce.
Janet
made this with coconut water/ oat milk combo to replace coconut milk which can be overpowering. the jalapeño and lime juice reck at end was a good idea... yummy recipe-easy to double for company.. any greens work..
Bee
Made this recipe for the first time, and I followed the advice of the other reviewers so I doubled the spices and added some red Thai curry paste. Tasted really good but I will say that it needed more salt. I prefer my food to be on the saltier side so no big deal. Needs more time to simmer, preferably an hour/hour + fifteen minutes more.
Andrea CK
I completely omitted the stock. Less cook-down time (summer up here). Flavorful and balanced.
Suz
I made this recipe when it was first having its moment and thought it was bland then. I decided to try it again tonight and I agree with my original assessment. It needs some more depth of flavour - fresh chilli, cumin, lime juice, MSG, maybe some soy? It's such a nothing burger recipe and it seems like the people who have rated it highly didn't actually make it as written.
joan
Simmer an hour
Henri
Made as directed (with chard) and was good. I might mince the ginger and garlic even finer next time so there aren’t discordant bites. I topped with mint and tart yogurt—these are essential and non-negotiable. I added a half teaspoon of fish sauce because everyone was doing it but I don’t think it was necessary. Adding curry, cumin, or anything else would make it a different dish. Pretty tasty as written.
shelby
This is really good, don’t skimp on the coconut milk. It’s what makes it so delicious and creamy and stew-like! When it comes time to mash the chickpeas, rather then using a spoon just use an immersion blender. It’s much easier. At the end I found I had over salted mine a bit so I added a spoonful of coconut sugar and it was very good. I allowed mine to sit overnight in the fridge before eating which made it extra delicious.
Molly
Excellent as is and clearly highly adaptable. Hands-on time was minimal for the delicious result. Great for a weeknight and reheats well (as I slurp up leftovers). I followed the recipe exactly, including adding the mint and yogurt.
tom
I’ve made this before and loved it. Next time it took twice as long to cook down and I think it’s because of the coconut milk brand. Used Theive and even though it doesn’t say Lite I think it must have been. Seemed watery and didn’t have a big chunk of coconut fat or whatever that usually comes plopping out. Very soupy if you get the wrong brand. I guess it could also be the bagged Theive chickpeas not releasing starch or something IDK.
Jules
So delicious. Added in 1lb of ground turkey (prepared separately) for extra protein. Threw it in right at the end and was a nice way to thicken the mixture as well.
lesliedhelm
Throw in cubes of salmon at the last minute. Tastes great!
Kendall
Good recipe: I agree with most comments that it was more of a soup than stew. Flavour was great but I found the coconut milk to be overpowering and quite heavy on the palette. That being said, 2 other family members loved it! Definitely will try again but will serve over rice and with a good flat bread (used a store bought pita that was underwhelming).
immergrund
Reduce stock to 1C. Very soupy.
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