Some meals don’t just fill your stomach — they comfort your soul. Vegan Coconut Chickpea Stew is one of those dishes. It’s hearty, creamy, and infused with layers of warmth from spices and coconut milk. The best part? It’s completely plant-based, yet rich enough to make even the most devoted meat-eater happy.
This stew is the kind of recipe that feels both nourishing and indulgent. It has the creaminess of a curry, the heartiness of a soup, and the freshness of tropical flavors. You can serve it over rice, quinoa, or even with a slice of warm flatbread for soaking up every last spoonful.
Ingredients
Serves 4–6 people
- 2 tablespoons coconut oil or olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground coriander
- 1 can (400 g / 14 oz) crushed tomatoes
- 2 cans (400 g each) chickpeas, drained and rinsed
- 1 can (400 ml / 13.5 oz) coconut milk (full fat for creaminess)
- 1 cup vegetable broth (or water)
- 2 cups baby spinach or chopped kale
- Juice of 1 lime
- Salt and black pepper, to taste
- Fresh cilantro (coriander leaves), for garnish
Step 1: Build the Flavor Base
Start with your pot — heavy-bottomed, if possible, because we’re going to build flavor right from the start.
Heat coconut oil over medium heat until it melts and begins to shimmer. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until soft and golden. The onion is your foundation here — it brings natural sweetness and helps balance the spices later.
Once the onions are fragrant, add the garlic and ginger. Sauté for about 1 minute, just until the aroma hits you — spicy, earthy, and fresh all at once.
Step 2: Toast the Spices
Now for the fun part — the spices. Sprinkle in cumin, turmeric, paprika, and coriander. Stir continuously for 30–40 seconds to let them bloom in the oil.
This small step transforms your stew: when spices hit hot oil, they release their essential oils, deepening the flavor. The kitchen will immediately smell incredible — warm, slightly smoky, and full of promise.
Step 3: Add Tomatoes and Simmer
Pour in the crushed tomatoes. Stir to combine everything, scraping up any bits that may have stuck to the bottom of the pot. Let the tomatoes simmer for about 5 minutes, reducing slightly.
This helps mellow the acidity and create a thicker base. By now, the stew has gone from simple ingredients to something that smells like it’s been simmering for hours.
Step 4: Bring in the Chickpeas and Coconut Milk
Add the chickpeas, stirring to coat them in the rich tomato and spice mixture. Then pour in the coconut milk and vegetable broth. Stir everything together and season with salt and black pepper.
As soon as the coconut milk hits the pot, the stew takes on a velvety, golden-orange hue. Turn the heat down to medium-low and let it simmer gently for 20–25 minutes.
During this time, the chickpeas absorb the spices and coconut cream, turning tender while the sauce thickens naturally. You don’t need to rush this step — the longer it simmers, the better the flavors marry together.
Step 5: Add the Greens
Once the stew has thickened and looks creamy, stir in the spinach or kale. They’ll wilt almost instantly, adding a pop of green and a boost of nutrition.
Taste and adjust the seasoning — a little more salt, maybe a pinch of pepper, or an extra dash of turmeric if you like more color. Finally, squeeze in the lime juice. It brightens the entire dish, cutting through the richness with a hint of citrus.
Step 6: Serve and Enjoy
Ladle the stew into bowls and garnish with fresh cilantro. For an extra touch, drizzle a bit of coconut milk over the top or sprinkle with toasted coconut flakes.
This dish pairs perfectly with steamed jasmine rice, fluffy basmati rice, or even crusty bread. If you want something lighter, try serving it with quinoa or couscous.
Storage and Reheating
This stew tastes even better the next day — the flavors deepen overnight. Store leftovers in an airtight container in the refrigerator for up to 5 days.
To reheat, simply warm it on the stove over low heat, stirring occasionally. If it thickens too much, add a splash of broth or water to bring it back to the perfect consistency.
You can also freeze the stew for up to 2 months. Thaw overnight in the fridge before reheating.
Tips for Perfect Vegan Coconut Chickpea Stew
- Use full-fat coconut milk: It gives the stew its signature creaminess. Light coconut milk can be used, but it won’t have the same texture.
- Add heat if you like it spicy: A pinch of chili flakes or a chopped fresh chili adds a gentle kick without overpowering the dish.
- Roast your chickpeas first: For a slightly nutty flavor, roast the chickpeas for 10 minutes before adding them to the pot.
- Want it creamier? Use a potato masher to lightly crush some of the chickpeas while cooking — this thickens the stew naturally.
- Balance is key: The lime juice at the end isn’t optional — it brings freshness and balances the richness of the coconut milk.