Chickpea Spinach Coconut Stew – Creamy, Cozy, and Weeknight-Friendly

This Chickpea Spinach Coconut Stew is the kind of meal you make once and then crave for days. It’s warm, creamy, and full of satisfying textures from tender chickpeas and silky greens. The flavors are bright yet comforting, thanks to coconut milk, garlic, ginger, and a touch of tomato.

It’s easy enough for a busy night but special enough to serve to friends. Plus, it’s naturally vegan, pantry-friendly, and great for meal prep.

Chickpea Spinach Coconut Stew - Creamy, Cozy, and Weeknight-Friendly

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 2 tablespoons olive oil or coconut oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated or minced
• 1–2 teaspoons curry powder or garam masala (to taste)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4–1/2 teaspoon red pepper flakes or cayenne (optional, for heat)
• 2 tablespoons tomato paste
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 can (13.5–14 oz) full-fat coconut milk
• 1 cup vegetable broth or water (plus more as needed)
• 5–6 cups fresh baby spinach (or 1 large bunch regular spinach, chopped)
• 1 tablespoon lemon juice or lime juice, plus more to taste
• Salt and black pepper, to taste
• Fresh cilantro or parsley, chopped, for serving (optional)
• Cooked rice, quinoa, naan, or crusty bread, for serving

Method

 

1. Warm the pot: Heat the oil in a large pot or Dutch oven over medium heat until shimmering.
2. Sauté aromatics: Add the onion with a pinch of salt and cook 5–7 minutes, stirring, until soft and translucent. Add the garlic and ginger and cook 1 minute until fragrant.
3. Toast the spices: Stir in curry powder (or garam masala), cumin, turmeric, and red pepper flakes if using. Cook 30–60 seconds, stirring, to wake up the flavors.
4. Add tomato paste: Stir in tomato paste and cook 1–2 minutes until it darkens slightly and smells sweet. This step builds depth.
5. Simmer with liquids: Add chickpeas, coconut milk, and 1 cup broth. Stir to combine and bring to a gentle simmer. Reduce heat to medium-low.
6. Cook to meld: Simmer uncovered for 10–12 minutes, stirring occasionally. If it gets too thick, add a splash more broth. Taste and season with salt and pepper.
7. Fold in the greens: Add the spinach in batches, stirring until wilted, about 2–3 minutes. If using mature spinach, cook an extra minute until tender.
8. Finish and brighten: Stir in lemon or lime juice. Taste and adjust salt, pepper, and heat. Add more citrus for brightness if desired.
9. Serve: Ladle into bowls and top with chopped cilantro or parsley. Serve with rice, naan, or crusty bread.

Why This Recipe Works

• Balanced flavors: Aromatics like onion, garlic, and ginger build a savory base, while coconut milk adds richness and tomato paste brings gentle acidity.
• Hearty but light: Chickpeas give protein and body without making the stew heavy. Spinach keeps it fresh and vibrant.
• Flexible and forgiving: Canned chickpeas and pantry spices make it simple.

  You can tweak heat, swap greens, or add veggies without stress.

• One-pot ease: Everything simmers together, making cleanup minimal. The flavor develops quickly, so it tastes great even on the first night.
• Meal-prep friendly: The stew thickens and deepens in flavor after a day, and it reheats beautifully.

Ingredients

• 2 tablespoons olive oil or coconut oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated or minced
• 1–2 teaspoons curry powder or garam masala (to taste)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4–1/2 teaspoon red pepper flakes or cayenne (optional, for heat)
• 2 tablespoons tomato paste
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 can (13.5–14 oz) full-fat coconut milk
• 1 cup vegetable broth or water (plus more as needed)
• 5–6 cups fresh baby spinach (or 1 large bunch regular spinach, chopped)
• 1 tablespoon lemon juice or lime juice, plus more to taste
• Salt and black pepper, to taste
• Fresh cilantro or parsley, chopped, for serving (optional)
• Cooked rice, quinoa, naan, or crusty bread, for serving

Step-by-Step Instructions

1. Warm the pot: Heat the oil in a large pot or Dutch oven over medium heat until shimmering.
2. Sauté aromatics: Add the onion with a pinch of salt and cook 5–7 minutes, stirring, until soft and translucent. Add the garlic and ginger and cook 1 minute until fragrant.
3. Toast the spices: Stir in curry powder (or garam masala), cumin, turmeric, and red pepper flakes if using.

   Cook 30–60 seconds, stirring, to wake up the flavors.

4. Add tomato paste: Stir in tomato paste and cook 1–2 minutes until it darkens slightly and smells sweet. This step builds depth.
5. Simmer with liquids: Add chickpeas, coconut milk, and 1 cup broth. Stir to combine and bring to a gentle simmer.

   Reduce heat to medium-low.

6. Cook to meld: Simmer uncovered for 10–12 minutes, stirring occasionally. If it gets too thick, add a splash more broth. Taste and season with salt and pepper.
7. Fold in the greens: Add the spinach in batches, stirring until wilted, about 2–3 minutes.

   If using mature spinach, cook an extra minute until tender.

8. Finish and brighten: Stir in lemon or lime juice. Taste and adjust salt, pepper, and heat. Add more citrus for brightness if desired.
9. Serve: Ladle into bowls and top with chopped cilantro or parsley.

   Serve with rice, naan, or crusty bread.

How to Store

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days. It thickens as it sits; add a splash of water when reheating.
• Freeze: Transfer to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
• Reheat: Warm over low to medium heat, stirring, and add broth or water to loosen as needed.

  Avoid vigorous boiling to keep the coconut milk smooth.

Benefits of This Recipe

• Nutrient-dense: Chickpeas provide plant-based protein and fiber, while spinach adds iron, folate, and vitamins A and C.
• Satisfying without heaviness: Coconut milk brings creaminess without dairy, and the spices make it flavorful without relying on excess salt.
• Budget-friendly: Canned chickpeas, pantry spices, and greens make this cost-effective for weeknight cooking.
• Meal-prep ready: Batch-cook once and enjoy for days, with easy pairing options like rice, quinoa, or flatbread.
• Naturally vegan and gluten-free: It works for a variety of dietary needs without substitutions.

What Not to Do

• Don’t skip toasting the spices: Raw spices taste flat. A quick toast in oil unlocks their aroma and depth.
• Don’t boil aggressively: A rolling boil can cause coconut milk to split. Keep it at a gentle simmer.
• Don’t add spinach too early: Add it near the end so it stays vibrant and tender.
• Don’t forget acidity: Citrus at the end brightens the stew and balances the richness.
• Don’t over-salt before reducing: The stew concentrates as it simmers, so season gradually and adjust at the end.

Recipe Variations

• Tomato-forward: Add a 14 oz can of diced tomatoes and reduce broth slightly for a tangier, saucier stew.
• Add sweet potato or squash: Stir in 2 cups peeled, diced sweet potato or butternut squash with the chickpeas and simmer until tender.
• Greens swap: Use kale, chard, or collards.

  Simmer heartier greens 5–10 minutes longer before adding coconut milk if you prefer them very tender.

• Protein boost: Add diced tofu, tempeh, or cooked shredded chicken (if not keeping it vegan). Simmer briefly to warm through.
• Spice switch: Try Thai red curry paste instead of curry powder for a different profile, and finish with lime and fresh basil.
• Nutty touch: Stir in 1–2 tablespoons almond butter or peanut butter for extra body and a subtle nutty note.
• Low-fat option: Use light coconut milk and a splash of cashew milk to keep it creamy without as much richness.
• Bright herb finish: Add chopped mint or dill with the lemon juice for a fresh twist.

FAQ

Can I use dried chickpeas?

Yes. Soak 1 cup dried chickpeas overnight, drain, and simmer in fresh water until tender, 45–60 minutes.

You’ll need about 3 cups cooked chickpeas for the stew.

Is light coconut milk okay?

It works, but the stew will be less creamy. If using light coconut milk, simmer a bit longer to thicken and consider adding a small splash of cashew cream or coconut cream.

How can I make it spicier?

Increase the red pepper flakes or add a chopped fresh chili with the onion. A spoonful of chili crisp or hot sauce at the table also does the trick.

What can I use instead of spinach?

Kale, Swiss chard, or baby arugula are good swaps.

Kale and chard need a few extra minutes to soften; arugula wilts almost instantly.

Can I make this in an Instant Pot?

Yes. Sauté the onion, garlic, ginger, and spices on Sauté mode. Add chickpeas, coconut milk, and 3/4 cup broth.

Pressure cook on High for 3 minutes, quick release, then stir in spinach and citrus to finish.

What should I serve it with?

Steamed basmati rice or quinoa are classic. Naan, pita, or crusty bread are great for scooping, and a simple cucumber salad adds contrast.

How do I thicken the stew?

Simmer uncovered to reduce, or mash a small handful of chickpeas against the pot with a spoon. You can also stir in a spoonful of coconut cream.

Can I add more vegetables?

Absolutely.

Bell peppers, zucchini, peas, or cauliflower all work well. Add firmer veggies earlier and quick-cooking ones near the end.

Wrapping Up

This Chickpea Spinach Coconut Stew brings cozy comfort with bright, lively flavors. It’s simple to cook, uses everyday ingredients, and adapts to whatever you have on hand.

Whether you’re feeding a crowd or stocking the fridge for the week, it delivers warmth in every bowl. Keep the spices toasted, the simmer gentle, and the citrus handy—and you’ll have a reliable, delicious staple you’ll return to again and again.