Chickpea Spinach Coconut Stew - This chickpea spinach coconut stew is creamy and comforting with a rich, velvety broth that clings to tender chickpeas and wilted greens. The flavor is warm and balanced: coconut milk brings soft richness, tomato adds gentle acidity, and spices build depth without overpowering. The texture is satisfying and hearty, with chickpeas that feel substantial and spinach that stays silky and tender. It’s a colorful, weeknight-friendly vegetarian stew that tastes developed but comes together quickly in one pot.

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Chickpea Spinach Coconut Stew - This stew works because it builds flavor the same way a longer-cooked dish would, just with smarter sequencing. Blooming spices in oil wakes up their aroma and makes the broth taste deeper, and sautéing onion until soft gives the base a gentle sweetness that balances coconut richness. After testing, I found that adding tomato paste before liquids is a key technical move: it caramelizes slightly, making the stew taste richer and less “straight-from-the-can.” Coconut milk can taste flat if you don’t add acidity, so I finish with lime juice to brighten everything and keep the stew from feeling heavy. Chickpeas provide body, but the broth becomes truly creamy when you simmer long enough to let some chickpeas break down slightly; they naturally thicken the stew and create a velvety texture without flour. Spinach goes in at the very end so it stays bright and tender rather than turning dull and watery. This shows how basic ingredients create something special: pantry chickpeas and coconut milk become restaurant-style when you bloom spices, balance acidity, and simmer gently. The method is straightforward but delivers professional results, and it aligns with my focus on technique over complexity—small steps like spice blooming, paste caramelization, and lime finishing guarantee a stew that feels rich, balanced, and consistently satisfying.

Dietary Notes

✓ One-Pot Vegetarian Meal
✓ Creamy Coconut Broth
✓ Protein-Rich Pantry Dinner
✓ Meal-Prep Friendly

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Why You'll Love This

Velvety, Creamy Texture: Coconut milk and gentle simmering create a rich broth without extra thickeners.
Balanced Warm Spices: Bloomed spices build depth that tastes developed, not flat.
Fast Pantry Cooking: Chickpeas and canned tomato make a weeknight stew feel satisfying and hearty.
Great for Leftovers: Flavors deepen overnight and reheat beautifully for easy meals.

Chickpea Spinach Coconut Stew

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 15min

❄️ Cool Time: 0

🔥 Cook Time: 30min

🥨 Yield: 4

🍞 Method: Simmering

🌾 Diet: Vegetarian

★ ★ ★ ★ ★

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restaurant Ingredients

1 1/2 tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 1/2 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
1/4 tsp red pepper flakes
2 tbsp tomato paste
1 (14.5 oz / 411 g) can diced tomatoes
2 (15 oz / 425 g) cans canned chickpeas, drained and rinsed
1 (13.5 oz / 400 ml) can full-fat coconut milk
1 cup (240 ml) vegetable broth
1 tsp, plus more to taste fine salt
4 packed cups (120 g) baby spinach
1 1/2 tbsp lime juice
2 tbsp fresh cilantro, chopped (optional)

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olive oil Oil carries spice flavor and helps bloom aromatics; it builds a savory base so the stew tastes rich and developed, not flat.
yellow onion, diced Cook onion until truly soft; that gentle sweetness balances coconut richness and prevents the stew from tasting sharp.
garlic, minced Add garlic after the onion softens and cook briefly; fragrant garlic builds depth, but browned garlic can add bitterness.
fresh ginger, grated Ginger adds warmth and brightness; grating releases juices that distribute evenly and keep the finish lively with coconut milk.
ground cumin Cumin adds earthy backbone; blooming it in oil makes it taste warmer and more aromatic than adding it directly to liquid.
ground coriander Coriander brings a citrusy spice note that keeps the stew balanced; it helps the coconut taste fresher and lighter.
ground turmeric Turmeric adds color and gentle earthiness; a small amount is enough to make the stew look vibrant without tasting medicinal.
red pepper flakes A pinch adds lingering heat that builds slowly; it keeps the stew from tasting too sweet or one-note.
tomato paste Caramelize tomato paste until it darkens; this deepens flavor and makes the broth taste richer and more restaurant-style.
diced tomatoes Tomatoes provide acidity that balances coconut; choose a good brand for clean flavor and adjust salt after simmering.
canned chickpeas, drained and rinsed Rinse chickpeas to remove briny liquid; simmering and lightly mashing a few helps thicken the stew naturally into a velvety texture.
full-fat coconut milk Full-fat coconut milk creates the creamiest broth; stir well before adding so the emulsion stays smooth and not separated.
vegetable broth Broth controls thickness and builds savory flavor; add more if you want a lighter stew or reduce for a thicker, creamier bowl.
fine salt Salt balances sweetness and spices; add early, then adjust at the end because chickpeas and tomatoes vary in sodium.
baby spinach Add spinach at the end so it stays tender and bright; long simmering can make it dull and watery in a coconut broth.
lime juice Finish with lime for clean acidity; it brightens the stew and keeps coconut richness from feeling heavy or flat.
fresh cilantro, chopped (optional) Cilantro adds fresh aroma; sprinkle at the end so it stays bright and lifts the warm spice profile.

list_alt Instructions

1

Step 1: Heat olive oil in a pot over medium and sauté onion 6–8 minutes until soft - soft onion builds sweetness that balances rich coconut milk.
2

Step 2: Add garlic and ginger and cook 45 seconds until fragrant - brief cooking develops aroma without burning.
3

Step 3: Stir in cumin, coriander, turmeric, and red pepper flakes and cook 30 seconds - blooming spices in oil builds deeper, warmer flavor.
4

Step 4: Add tomato paste and cook 1–2 minutes until darker - caramelized paste creates a richer stew base that tastes developed.
5

Step 5: Stir in diced tomatoes, chickpeas, coconut milk, broth, and salt - combining now creates a balanced broth that can thicken as it simmers.
6

Step 6: Simmer 18–22 minutes, stirring occasionally, and lightly mash a few chickpeas - gentle mashing thickens naturally for a velvety texture.
7

Step 7: Stir in spinach and cook 1–2 minutes until just wilted - adding spinach late keeps it tender and bright.
8

Step 8: Remove from heat and stir in lime juice - finishing with acid keeps the broth clean and balanced, not heavy.
9

Step 9: Taste and adjust salt, then garnish with cilantro if using - final seasoning guarantees bold flavor and a fresh finish.

Nutrition Facts

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Calories 520

Protein 18g

Carbs 46g

Fiber 14g

Sugar 10g

Fat 31g

Sodium 820mg

Potassium N/A

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Serving Suggestions

Serve the stew hot in bowls with fluffy rice or warm naan to soak up the creamy broth. Finish with lime wedges, chopped cilantro, and a sprinkle of chili flakes for brightness and gentle heat. For extra texture, add toasted pumpkin seeds or crispy chickpeas on top right before serving so the bowl stays lively. This stew tastes best when the broth is steaming and the spinach is just wilted, so garnish and serve immediately after the final simmer.

How to Store?

Store cooled stew in an airtight container in the refrigerator for up to 5 days; the flavor often tastes even better the next day as the spices settle into the coconut broth. Reheat gently on the stove over medium-low, stirring often, and add a splash of broth or water if it thickens too much. The stew freezes well for up to 3 months; thaw overnight in the fridge, then reheat slowly, whisking to recombine the coconut emulsion. For make-ahead, cook the stew without spinach, then stir spinach in during reheating so it stays brighter and more tender.

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