cooking / mains

Spiced Chickpea Stew with Coconut and Greens

serves 4-6 · 40 minutes · 10 minutes hands on · easy

Nutritional Estimate (Per Serving, based on 5 servings)

  • Protein: 13g
  • Fiber: 11g
  • Fat: 14g
  • Calories: 340

Ingredients

  • Chickpeas (2 cans, 15 oz each, drained and rinsed)
  • Full-fat coconut milk (1 can, 13.5 oz)
  • Fire-roasted diced tomatoes (1 can, 14.5 oz)
  • Yellow onion (1 large, diced)
  • Garlic (4 cloves, minced)
  • Fresh ginger (1-inch piece, grated)
  • Cumin (1½ tsp)
  • Coriander (1 tsp)
  • Turmeric (½ tsp)
  • Smoked paprika (½ tsp)
  • Cayenne (¼ tsp, optional)
  • Baby spinach or lacinato kale (5 oz, roughly chopped)
  • Olive oil (2 tbsp)
  • Lemon juice (2 tbsp)
  • Salt and pepper (to taste)

Garnish

  • Fresh cilantro
  • Crushed red pepper flakes
  • Warm naan or crusty bread

Instructions

Phase 1: Sauté (5 minutes)

  1. Heat olive oil in a large Dutch oven over medium heat
  2. Add onion, cook 4 minutes until soft
  3. Add garlic, ginger, cumin, coriander, turmeric, smoked paprika, and cayenne
  4. Stir 30 seconds until fragrant

Phase 2: Simmer (25 minutes)

  1. Add chickpeas, tomatoes, and coconut milk
  2. Stir well, bring to a simmer
  3. Cook 20-25 minutes, stirring occasionally, until thickened
  4. Smash some chickpeas against the side of the pot for a creamier texture

Phase 3: Finish

  1. Stir in greens, cook 2-3 minutes until wilted
  2. Add lemon juice, salt, and pepper to taste

To Serve

Ladle into bowls, top with cilantro and red pepper flakes. Serve with warm naan or over rice.

Notes

  • One of the fastest "feels fancy" dinners — under 40 minutes
  • Freezes well for 3 months (add greens after thawing/reheating)
  • Swap greens for whatever you have: Swiss chard, collards, or arugula
  • Add sweet potato cubes with the chickpeas for a heartier version