Irresistible Coconut Curry Chickpea Stew You’ll Crave Tonight

Ingredients

• 2 canschickpeas
• 1 cancoconut milk
• 1 mediumonion
• 3 clovesgarlic
• 1 tbspfresh ginger, grated
• 2 tbspcurry powder
• 1 tbspturmeric
• 1 tbspground cumin
• 1 tspchilli powder
• 15 g (1 cup)fresh coriander
• 2 tbsplime juice
• to tastesalt
• to tastepepper
• 60 g (2 cups)spinach or kale
• 150 g (1 cup)diced tomatoes
• 1 mediumred pepper
• unspecifiedoil
• unspecifiedvegetable stock

Instructions

1. 1

   Cook the aromatics

   Heat oil in a large pot over medium heat. Add the chopped onion, garlic and ginger, and cook for about 5 minutes, until the onion is translucent with golden edges.

2. 2

   Bloom the spices

   Stir in the curry powder, turmeric, cumin and chilli powder. Cook for about 1 minute, until fragrant.

3. 3

   Add the stock

   Pour in the vegetable stock and scrape up any browned bits from the bottom of the pot. Bring the liquid to a gentle simmer.

4. 4

   Simmer the chickpeas

   Stir in the coconut milk and drained chickpeas. Raise the heat slightly, then turn it down to low and simmer uncovered for about 15 minutes, until thickened.

5. 5

   Wilt the greens

   Fold in the spinach or kale and cook for 2 to 3 minutes, until wilted.

6. 6

   Season and finish

   Season with salt and pepper to taste. Take the pot off the heat, stir in the lime juice and fold in the chopped coriander.

What is coconut curry chickpea stew?

This is a thick, spoonable stew of chickpeas in a spiced coconut-milk base. It draws on flavours common in Indian cooking, though curry powder is a convenient blend rather than a single traditional spice.

The recipe pairs warming spices with creamy coconut milk, then uses lime and coriander to lift the finished dish. Chickpeas make it substantial enough to serve as a main.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 12g protein, 45g carbs, 15g fat.

The chickpeas and any rice or bread served alongside contribute most of the carbohydrates, while coconut milk supplies much of the fat; chickpeas also provide the stew's protein. Balance the bowl with extra greens or a fresh salad, and choose a portion of rice or bread that suits your meal.

Building the flavour base

Aromatics: Give the onion, garlic and ginger time to soften before adding the spices; the onion should be translucent with golden edges after about 5 minutes.

Spices: Stir the curry powder, turmeric, cumin and chilli powder into the aromatics for about 1 minute. Keep them moving so they become fragrant without catching on the base of the pot.

Getting the consistency right

Coconut milk: Full-fat coconut milk gives the stew a creamier body. Adding it with the chickpeas lets the flavours mingle as the liquid reduces.

Simmering: Leave the pot uncovered on low heat for about 15 minutes, until the stew thickens. Stir occasionally, especially as it reduces, to prevent sticking.

Adding the greens

Spinach: Fold it in at the end and cook for 2 to 3 minutes, just until wilted.

Kale: It can also go in at this stage; allow it to soften in the hot stew. The method gives the greens a brief cook rather than a long simmer.

Finishing with freshness

Lime juice: Stir it in after taking the pot off the heat so its bright, tangy flavour stays distinct against the coconut milk.

Coriander: Fold in chopped fresh coriander at the end. You can reserve a little to scatter over each serving.

Serving the stew

Serve it hot in bowls, with rice or flatbread alongside if you want something to carry the sauce. A crisp salad or simply cooked vegetables can add a fresh contrast.

Recipe notes & tips

• Chop the onion, garlic and ginger before heating the oil so they can go into the pot together.
• Drain the canned chickpeas before adding them to the coconut milk.
• Keep the spices moving while they cook to help prevent them from burning.
• Simmer uncovered so excess liquid can evaporate and the stew can thicken.
• Add the lime juice after removing the pot from the heat for a fresher finish.
• Taste before serving and adjust the salt, pepper or chilli to your preference.

Variations

• Use kale: Swap it for spinach and let it soften in the stew for 2 to 3 minutes.
• Adjust the heat: Use less chilli powder for a milder bowl or more for extra warmth.
• Choose a curry blend: Try a different curry powder to shift the stew's spice profile.
• Add the red pepper: Dice it and cook it with the onion so it softens in the flavour base.
• Include the tomatoes: Stir the diced tomatoes into the pot with the coconut milk and chickpeas.
• Use dried chickpeas: Cook them ahead of time, then drain before adding them to the stew.

Common mistakes to avoid

• Scorching the spices: Cook them for about 1 minute, stirring constantly, and lower the heat if they begin to catch.
• Skipping the simmer: Keep the pot uncovered on low for about 15 minutes so the stew has time to thicken.
• Adding greens too early: Fold them in near the end to avoid overcooking them.
• Overcooking the spinach: Stop after 2 to 3 minutes, once it has wilted.
• Forgetting the lime: Stir it in off the heat to give the creamy stew a bright finish.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a saucepan, stirring occasionally; add a splash of water if the stew has thickened too much.

Frequently asked questions