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Chickpea Stew [vegan] | The Flexitarian

Chickpea Stew [vegan] [gluten free]

Quick and easy, this fragrant chickpea stew makes a hearty and thrifty meal.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Iron Rich Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Beans & Pulses, Curries, One-pot Meals, Quick & Easy
Cuisine Indian
Servings 4 people
Calories 536 kcal


  • 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
  • salt


  • 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.


Serving: 250gCalories: 536kcalCarbohydrates: 47gProtein: 16gFat: 36gSaturated Fat: 27gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 742mgPotassium: 1088mgFiber: 14gSugar: 8gVitamin A: 3618IUVitamin C: 62mgCalcium: 206mgIron: 7mg
Keyword chickpeas
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