Description
Warm, hearty, and packed with nutrients, this Chickpea and Spinach Coconut Stew is a one-pot wonder perfect for weeknight dinners or meal prep. Creamy coconut milk, tender chickpeas, and fresh spinach come together with aromatic spices for a comforting, plant-based dish that’s as delicious as it is easy to make. Pair it with rice, quinoa, or crusty bread for a satisfying meal ready in under 30 minutes!
Ingredients
For the stew:
- 1 tbsp coconut oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 tbsp grated ginger
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1/2 tsp smoked paprika
- 1/4 tsp chili flakes (optional)
- 1 can (14 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 4 cups fresh spinach leaves
- 1 medium sweet potato, diced
- Juice of 1 lime
- Salt and pepper to taste
For garnish:
- Fresh cilantro, chopped
- Red chili slices (optional)
- Toasted coconut flakes (optional)
Instructions
- Sauté aromatics: Heat coconut oil in a large pot over medium heat. Add the onion and sauté for 3-4 minutes until softened. Add garlic and ginger, cooking for another minute.
- Toast the spices: Stir in cumin, turmeric, smoked paprika, and chili flakes. Cook for 1-2 minutes to release their flavors.
- Add the sweet potato: Add the diced sweet potato to the pot and toss to coat in the spices.
- Add liquids and chickpeas: Pour in the coconut milk and vegetable broth. Stir well, then add the chickpeas. Bring the stew to a simmer and cook for 15 minutes, or until the sweet potato is tender.
- Add spinach: Stir in the fresh spinach leaves and cook for 2-3 minutes, until wilted.
- Season and finish: Add lime juice, and season with salt and pepper to taste.
- Garnish: Top with fresh cilantro, red chili slices, or toasted coconut flakes, if desired.
- Serve: Serve hot with rice, quinoa, or crusty bread for a complete meal.
