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One-Pot Coconut Chickpea Stew

Chickpeas, tomato and greens simmered in spiced coconut broth until thick enough to scoop with bread.

Prep10 mins
Cook25 mins
Serves4
DifficultyEasy
Start cooking
Rustic coconut chickpea stew with uneven tomatoes and leafy greens
TooGut pickFlexible, practical, genuinely delicious.

Crush some chickpeas against the pan to thicken the broth while leaving the rest whole. It is the difference between stew and flavoured coconut water.

Why it worksWhole-food ingredientsFlexible swapsClear steps
What you’ll need

Ingredients

Serves4

Stew

  • 800 gchickpeas, drained
  • 1 brown onion, roughly diced
  • 3 clovesgarlic
  • 30 gfresh ginger
  • 400 gcrushed tomatoes
  • 400 mlcoconut milk
  • 200 gbaby spinach
  • 2 tspground cumin
  • 2 tbsplemon juice
One step at a time

Let’s cook.

Tick each step as you go. Built-in timers keep the important moments close.

Cook the aromatics

Cook onion in olive oil for 5 minutes. Add garlic, ginger and cumin for 1 minute.

Simmer the base

Add chickpeas, tomato and coconut milk. Simmer uncovered for 18 minutes.

Crush for body

Press about one-quarter of the chickpeas against the pot with a spoon and stir them back through.

Finish green

Fold through spinach until wilted. Add lemon, salt and black pepper.

Per serve, estimate · Metric

Nutrition snapshot

Energy1,950 kJ

Protein16 g

Carbohydrate50 g

Fibre15 g

Fat23 g

Approximate only. Values change with brands, portions and selected swaps.
Set yourself up

Equipment

  • Large heavy saucepan
  • Wooden spoon
  • Ladle