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Spicy Coconut Chickpea Stew
Recipe

14 INGREDIENTS • 7 STEPS • 1HR

Spicy Coconut Chickpea Stew

5
3 ratings
Chickpeas are the star of this one-pot meal that's spicy, sweet, and so filling.
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By Gabriella
Hi! I’m Gabriella and I love creating unique recipes with a touch of whimsy. You’re most likely to find me with a book and cocktail in hand. Cheers!
http://www.bygabriella.co/
Chickpeas are the star of this one-pot meal that's spicy, sweet, and so filling.
1HR
Total Time
$1.32
Cost Per Serving
Ingredients
Servings
4
US / Metric
Olive Oil
1/4 cup
Olive Oil
plus more for serving
Garlic
4 cloves
Garlic, chopped
Yellow Onion
1
Yellow Onion, chopped, Large
Fresh Ginger
2 in
Fresh Ginger, finely chopped
Ground Turmeric
1/2 Tbsp
Ground Turmeric
plus more for serving
Crushed Red Pepper Flakes
1 tsp
Crushed Red Pepper Flakes
plus more for serving
Chickpeas
1 can
15 oz
Chickpeas, drained, rinsed
keep the 2 cups of liquid
Full-Fat Coconut Milk
1 can
15 oz
Full-Fat Coconut Milk
Fresh Mint Leaves
1 cup
Kosher Salt
to taste
Yogurt
to taste
Yogurt
Lavash
to taste
Lavash, toasted
Nutrition Per Serving
VIEW ALL
Calories
503
Fat
21.3 g
Protein
6.6 g
Carbs
74.0 g
Add to plan
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Spicy Coconut Chickpea Stew
Save
author_avatar
By Gabriella
Hi! I’m Gabriella and I love creating unique recipes with a touch of whimsy. You’re most likely to find me with a book and cocktail in hand. Cheers!
http://www.bygabriella.co/
Cooking InstructionsHide images
step 1
Heat Olive Oil (1/4 cup) in a large pot over medium. Add Garlic (4 cloves), Yellow Onion (1), and Fresh Ginger (2 in). Season with Kosher Salt (to taste), Ground Black Pepper (to taste), and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.
step 2
Add Ground Turmeric (1/2 Tbsp), Crushed Red Pepper Flakes (1 tsp), and Chickpeas (1 can). Season with Kosher Salt (to taste) and Ground Black Pepper (to taste). 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 Full-Fat Coconut Milk (1 can), 2 cups of the chickpea liquid, and season with Kosher Salt (to taste) and Ground Black Pepper (to taste).
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.
step 5
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 6
Add Fresh Spinach (2 cups) and stir, making sure they’re submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes. Season again with Kosher Salt (to taste) and Ground Black Pepper (to taste).
step 7
Divide among bowls and top with Fresh Mint Leaves (1 cup), reserved chickpeas, a sprinkle of red pepper flakes, and a good drizzle of olive oil. Serve alongside Yogurt (to taste) and Lavash (to taste) if using; dust the yogurt with turmeric if you'd like.
step 7 Divide among bowls and top with Fresh Mint Leaves (1 cup), reserved chickpeas, a sprinkle of red pepper flakes, and a good drizzle of olive oil. Serve alongside Yogurt (to taste) and Lavash (to taste) if using; dust the yogurt with turmeric if you'd like.
Tags
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Beans & Legumes
Healthy
Shellfish-Free
Vegetarian
One-Pot
Middle Eastern
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