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

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.