Coconut Tomato Chickpea Stew

I absolutely love the ease of a one pot meal and my Coconut Tomato Chickpea Stew is high on my list. The other thing that I love about this delicious stew is that most of the ingredients (aside from ginger and spinach) are items that I typically have in my cupboard….especially chickpeas! Goodness! Am I the only one that has 4 cans in the cupboard… but every time I go to the store I question whether or not I have chickpeas at home? Well, the answer should be no Michelle! You have some at home! Haha!

Anyway…for this dish, I’ve added a myriad of spices, that really bring this stew to life. You know when you take that first bite, and whether it’s you or the person on the other end saying… Mmmmmmm. That’s what I’m talking about! Those words are truly magically to the ears and heart.

I’ve also threw in some spinach to this stew, which I like, but it’s truly not a must. Lastly, I’ve added my not so secret ingredient, which is a dollop peanut butter. It adds such a richness to this dish. However, it could easily be substituted with another nut butter or  or omitted, if you prefer.

Here’s a few ways to freestyle this recipe:

• use corona beans, cannellini beans, or another type of bean instead of chickpeas
• use kale, swiss chard, or collards instead of spinach
• use a heaping teaspoon of red curry paste, harissa, or yellow curry powder instead of my blend of spices

Here are some other additions and ideas to consider:

• garnish with fresh parsley instead of cilantro
• add in a small portion of other veggies that don’t have a long cooking time such as eggplant, shredded carrots, or green beans, zucchini
• top with pan-seared halloumi or feta cheese

Are there ways to veganize this recipe???

This recipe is naturally vegan!

Looking for other great soup or stew ideas? Give these delicious recipes a try! 

• Vegetable Lasagna Soup
• Butternut Squash and Lentil Stew
• Creamy Butternut Squash and Gnocchi Soup
• Spinach and Cheese Tortellini Soup

Join me on my social channels and please don’t forget to take pictures and tag me #supperwithmichelle and @supperwithmichelle, if you make any of my recipes! I absolutely love to see all of your creations. You can find me on Instagram, Facebook, Tiktok, YouTube, or Pinterest! As always, I love when you share your reviews in the comments below, and if you have any fun substitutions or additions, let me know how it worked out below too!

Thank you so much for stopping by today! I hope that you love my Coconut Tomato Chickpea Stew. The full printable recipe is below. Enjoy!

Get the Recipe: Coconut Tomato Chickpea Stew

Yield: 4 servings

Prep: 5 minutes mins

Cook: 40 minutes mins

Total: 45 minutes mins

I absolutely love the ease of a one pot meal and my Coconut Tomato Chickpea Stew is high on my list. The other thing that I love about this delicious stew is that most of the ingredients (aside from ginger and spinach) are items that I typically have in my cupboard.

5 from 4 reviews

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Ingredients

• A drizzle of olive oil
• 1 small yellow onion, diced
• 14.5 ounce can petite diced tomatoes, drained, roughly 1 ½ cups of diced tomatoes (seeded) can be used as well
• 3 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 teaspoon smoked paprika
• ½ teaspoon ground turmeric
• ¼ teaspoon ground black pepper
• ¼ teaspoon ground coriander
• ⅛ teaspoon ground cumin
• ⅛ teaspoon cayenne pepper
• 1 ½ cups vegetable broth
• 15 ounce can chickpeas, drained, rinsed
• 1 ¼ cup lite coconut milk, or more if you like it creamier
• 1 tablespoon pure maple syrup, this helps with the acidity of the tomatoes
• 1 heaping teaspoon creamy peanut butter or nut butter, or tahini, optional
• 2 to 3 loosely packed cups spinach, roughly chopped (can sub with another leafy green like kale or swiss chard, if you prefer)
• salt, to taste

Suggested Toppings and Accompaniments:

• a drizzle of olive oil
• fresh cilantro leaves
• your favorite grain
• artisan bread or naan

Equipment

• medium saucepan

Instructions

• Heat the oil in a medium pot or high lip saucepan over medium-low heat. Add in the onion and sauté until translucent, about 5 minutes. Stir in the tomatoes and sauté until they start to break down a bit, 8 to 10 minutes.
• Stir in the garlic, ginger, smoked paprika, turmeric, ground black pepper, coriander, cumin, and cayenne pepper. Sauté for a couple minutes to enliven the spices.
• Once fragrant, stir in the vegetable broth, chickpeas, coconut milk, pure maple syrup, and peanut butter.
• Cover the pot and simmer until the chickpeas are a bit more tender, 20 to 30 minutes. (I like my chickpeas to be as soft as possible, so I like to cook my stew on the longer side.) Taste your stew and season with salt, if needed.
• Remove the lid and stir in the spinach and simmer until wilted, just a few minutes more.
• Serve over your favorite grain or whatever you're serving it with. Drizzle with a little olive oil and top with fresh cilantro, if using and enjoy.

Calories: 307kcal, Carbohydrates: 47g, Protein: 12g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Sodium: 570mg, Potassium: 776mg, Fiber: 11g, Sugar: 14g, Vitamin A: 2103IU, Vitamin C: 17mg, Calcium: 120mg, Iron: 5mg