Coconut Chickpea Stew (Vegan)

Nour Kay
by Nour Kay
4 Servings
30 min

I love stews in Winter, actually all year long, but it just feels warm and comforting in the Winter season. Stews may sound like a lengthy recipe that calls for many ingredients, but the coconut chickpea stew is actually super simple, vegan, high in proteins, and does not require crazy ingredients.

The coconut milk adds a creamy and silky texture, the addition turmeric gives it a beautiful yellow color and enriches the flavor (on top of the anti-inflammatory nature of the plant), and it can be served either with rice (I go for basmati) -- which can be enjoyed with chopsticks -- or pita / naan bread, or just by itself as a soup, in which case you can choose to increase the amount of liquid (water) to give it a more soup-y consistency.

Coconut Chickpea Stew (Vegan)
Recipe details
  • 4  Servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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  • - 1 can chickpeas drained
  • - 2 carrots thinly diced
  • - 1 medium onion diced
  • - 2 cloves garlic
  • - 2 tbsp olive oil
  • - 1 cup collard leaves or spinach
  • - 1 can coconut milk
  • - 1 tsp baking soda
  • - 2 tsp turmeric
  • - 1 tsp cumin
  • - 2 tsp ground coriander
  • - salt and pepper to taste
  • - parsley to garnish
  • - 1 cup water

- Drain chickpeas and add to a pot of water with baking soda. Bring to a boil / until chickpea skin starts coming out / floating on the surface. Discard chickpea skin and drain.
- Cook onions in olive oil until translucent, add garlic and cook. Add spices and toss to combine.
- Add chickpeas, carrots, collard leaves / spinach, mix well. 
- Add coconut milk and water, simmer on medium heat until sauce reaches medium thickness and carrots are tender.
- Once ready, garnish with parsley and serve with pita bread or basmati rice. Enjoy!