This hearty and flavourful chickpea stew, is packed with warming spices, greens, and a creamy, wholesome base. Perfectly versatile and gluten-free, it’s a comforting, plant-based dish that’s easy to prepare, full of nutrients, and even ideal for meal prep.
Chickpea Stew – A Versatile and Nutritious Dish
I love the colours and flavours of this chickpea stew delicately fragranced with garam masala. It’s comforting, hearty, and ridiculously easy to make. This easy recipe makes a thrifty meal perfect when you have little time to cook but still crave 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.
This chickpea stew is one of those dishes that feels like a warm hug in a bowl. Packed with the plant-based goodness of chickpeas, green vegetables, and a flavoursome mix of spices, it’s the kind of meal that always leaves me feeling satisfied. And the best part? It’s completely plant-based and gluten-free, making it a dream for anyone wanting to embrace a flexitarian diet.
Eating sustainably doesn’t have to be complicated, and chickpea stew proves it. Chickpeas are one of the most versatile ingredients out there. Their mild, nutty flavour works beautifully with just about anything—tomatoes, leafy greens, warming spices, you name it. Whether you’re whipping up a quick weekday dinner or impressing friends with your kitchen skills, chickpea stew is your go-to.
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]
How to make this chickpea stew
Essential Ingredients
To make this chickpea stew you will need:
- canned chickpeas
- baby plum tomatoes
- canned chopped tomatoes
- canned coconut milk
- bunch of kale or spinach
- vegetable oil
- ginger
- onion
- garlic
- ground coriander
- ground cumin
- ground cinnamon
- chilli powder
- turmeric
- garam masala
- lemon juice
- salt
TO SERVE - cooked rice
- fresh coriander
- dairy-free yoghurt
- chilli flakes
How to make it
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 10 minutes 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!
Serving Suggestions
Instead of rice you can also serve this chickpea stew with quinoa, cauliflower rice, or couscous as well as flatbread, naan bread, or pitta bread.
Kale or spinach can also be substituted for other leafy greens such as chard, collard greens or even broccoli.
Storage Suggestions
This chickpea stew can be stored in an airtight container in the refrigerator for up to 4–5 days. If you’re serving the stew with rice, bread, or other accompaniments, store them separately to prevent sogginess.
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] | The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2021/10/Chickpea-Stew-vegan-v8-2-%C2%A9-Annabelle-Randles-The-Flexitarian-500x500.jpg)
Chickpea Stew
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 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
TO SERVE:
- rice (or other grain)
- fresh coriander
- dairy-free yoghurt
- chilli
Instructions
- Heat the oil in a large saucepan. Add the finely chopped onion and fry gently until soft.2 Tbsp vegetable oil (or melted coconut oil), 1 onion
- Add the minced garlic cloves, grated ginger root, coriander, cumin, cinnamon, chilli powder, and turmeric.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
- Add the tomatoes cut in halves. Fry gently altogether until the tomatoes are soft.150 g baby plum tomatoes
- Add the chickpeas, chopped tomatoes and coconut milk. Bring to the boil and cook covered under medium heat for 10 minutes.800 g can chickpeas, 400 g can chopped tomatoes, 400 ml can coconut milk
- Add the kale (roughly chopped) and carry on cooking covered under medium heat for another 8 to 10 minutes until kale is cooked.125 g bunch of kale or spinach (hard stem removed)
- When done, add ½ tsp garam masala. Season to taste with lemon juice and salt.1/2 tsp garam masala, lemon juice to taste, salt
- Serve with rice, topped with fresh coriander, dairy-free yoghurt and chilli flakes.fresh coriander, dairy-free yoghurt, chilli, rice (or other grain)
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/chickpea-stew-vegan-gluten-free/
I cannot wait to see your posts!
Other things you might like
This is very yummy :).
Thank you! So glad you like it. Annabelle x