Quick and easy, this fragrant chickpea stew makes a hearty and thrifty meal.
I love the colours and flavours of this chickpea stew delicately fragranced with garam masala. This easy recipe makes a hearty and thrifty meal perfect when you have little time to cook but still craves a healthy meal.
Served with rice, dairy-free yoghurt, fresh coriander and optional chilli flakes, this is a feel-good recipe that will warm you from the inside out.
The kale can be substituted with other dark green leafy vegetables such as spinach or chard. Just make sure you remove that tough stems first and only cook the leaves.
How to make this chickpea stew
This is a one-pot recipe, where you start by gently frying together in oil the onion, garlic, and spices with some fresh tomatoes.
When the tomatoes are soft, you can then add chickpeas, canned chopped tomatoes and coconut milk and simmer everything for around 10mins to let the aromas of the spices develop.
The kale comes next (roughly chopped with its hard stems removed). It should take 8 to 10 minutes for the kale to cook.
When everything is cooked, simply add 1/2 tsp of garam masala. This is a great flavour enhancer and it will bring this dish to life. Season to taste with lemon juice and salt if needed.
I love to serve this chickpea stew with rice, topped with fresh coriander, dairy-free yoghurt and chilli flakes. It makes great leftovers for lunch boxes the next day too!
Here are chickpea recipes you may like to try:
- CHICKPEA SALAD SANDWICH [VEGAN]
- CURRIED CHICKPEA SANDWICH [VEGAN]
- CARROT & CHICKPEA SALAD WITH TOASTED COCONUT [VEGAN] [GLUTEN FREE]
- NO-CHICKEN CORONATION SANDWICH [VEGAN]
- MEDITERRANEAN SANDWICH [VEGAN]
I hope you enjoy this chickpea stew recipe as much as we do. If you do make it, don’t forget to tag me on Instagram!
Chickpea Stew [vegan] [gluten free]
- large saucepan
- 2 Tbsp vegetable oil (or melted coconut oil)
- 1 onion
- 5 garlic
- 3 cm fresh ginger root
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp chilli powder
- 1 tsp turmeric
- 150 g baby plum tomatoes
- 800 g can chickpeas
- 400 g can chopped tomatoes
- 400 ml can coconut milk
- 125 g bunch of kale or spinach (hard stem removed)
- 1/2 tsp garam masala
- lemon juice to taste
- fresh coriander
- dairy-free yoghurt
- chilli flakes
- Heat the oil in a large saucepan. Add the finely chopped onion and fry gently until soft.
- Add the minced garlic cloves, grated ginger root, coriander, cumin, cinnamon, chilli powder and turmeric.
- Add the tomatoes cut in halves. Fry gently altogether until the tomatoes are soft.
- Add the chickpeas, chopped tomatoes and coconut milk. Bring to the boil and cook covered under medium heat for 10 minutes.
- Add the kale (roughly chopped) and carry on cooking covered under medium heat for another 8 to 10 minutes until kale is cooked.
- When done, add ½ tsp garam masala. Season to taste with lemon juice and salt.
- Serve with rice, topped with fresh coriander, dairy-free yoghurt and chilli flakes.
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