Simmered Spiced Chickpea Stew with Coconut Spinach

Jump to Recipe

Spiced chickpea and spinach stew is a one-pot dinner where chickpeas simmer in a coconut milk and tomato broth loaded with cumin, turmeric, and smoked paprika, then finish with wilted spinach and a squeeze of lemon.

I make this on weeknights when the pantry is fuller than the fridge. Canned chickpeas and coconut milk carry most of the work, and the spice list is short enough that you probably already have it.

The stew comes together in about 45 minutes from a cold stove, most of it hands-off simmering. Watch the pot once the coconut milk goes in, a hard boil can make it separate and look grainy instead of smooth.

Serve it over rice or with warm naan for scooping. Leftovers hold up well, which makes this an easy one for lunches through the week.

Why You’ll Love This Recipe

• Comes together in one pot in about 45 minutes
• Built from pantry staples like canned chickpeas and coconut milk
• Naturally vegan and gluten-free without substitutions
• Reheats well for lunches through the week

Ingredient Notes

• chickpeas: Canned chickpeas save time here. Rinse them well to cut the tinny flavor and lower the sodium in the broth.
• coconut milk: Use full-fat canned coconut milk for a broth with body. Light coconut milk works but gives a thinner, less rich result.
• spinach: Baby spinach wilts fast and needs no chopping. Frozen spinach works too, just thaw and squeeze out excess water first.
• crushed tomatoes: Crushed tomatoes give the broth its base color and acidity. Diced tomatoes work if you break them up with a spoon as they cook.
• smoked paprika: Smoked paprika adds a background char note without heat. Regular paprika works, though the stew loses some of its smokiness.
• lemon juice: A fresh squeeze at the end brightens the whole pot. Bottled juice works in a pinch but tastes flatter.

Simmered Spiced Chickpea Stew with Coconut Spinach

A one-pot chickpea and spinach stew simmered in a spiced coconut-tomato broth, ready in about 45 minutes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Middle Eastern

Calories: 378

Ingredients Method Notes

Ingredients

  

For the stew

• 2 tbsp olive oil
• 1 yellow onion medium (about 150 g); diced
• 4 cloves garlic minced
• 1 tbsp fresh ginger grated
• 1 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp smoked paprika
• 1/2 tsp red chili flakes adjust to taste
• 400 g crushed tomatoes can
• 2 canned chickpeas x 400 g cans; drained and rinsed, about 480 g drained
• 400 ml full-fat coconut milk can
• 480 ml vegetable broth (2 cups)
• 150 g baby spinach about 5 cups loosely packed
• 1 tbsp lemon juice fresh
• 1 tsp salt plus more to taste
• 1/4 tsp black pepper

To finish

• fresh cilantro small handful; chopped, for garnish
• 4 lemon wedges for serving

Method

 

Build the base

1. Heat the olive oil in a 4-quart / 3.8 L dutch oven over medium heat. Add the onion and cook for 5 to 6 minutes, stirring occasionally, until soft and translucent.
2. Add the garlic and ginger. Cook for 1 minute, stirring, until fragrant.
3. Stir in the cumin, coriander, turmeric, smoked paprika, and chili flakes. Toast for 30 seconds, stirring constantly, until the spices smell fragrant and coat the onions, watching closely so they don't scorch.
4. Pour in the crushed tomatoes and scrape up any browned bits from the bottom of the pot. Simmer for 3 minutes to deepen the color.

Simmer and finish

1. Add the chickpeas, coconut milk, and vegetable broth. Bring to a gentle simmer, then lower the heat, cover partially, and cook for 20 minutes, stirring occasionally, until the broth thickens slightly and coats the back of a spoon.
2. Add the spinach in two or three batches, stirring each handful in until wilted before adding more, about 2 to 3 minutes total.
3. Stir in the lemon juice and season with salt and black pepper to taste.
4. Ladle into bowls, top with chopped cilantro, and serve with lemon wedges alongside rice or warm naan.

Notes

• Rinse canned chickpeas to reduce sodium and tinny flavor.
• Keep simmer gentle after adding coconut milk to avoid separation.
• Add spinach in batches so it wilts evenly.
• Finish with lemon juice off heat for the brightest flavor.

Tips for Success

• Toast the ground spices in the oil for 30 seconds before adding liquid to wake up their flavor.
• Keep the broth at a gentle simmer once the coconut milk goes in, a hard boil can make it separate.
• Rinse canned chickpeas well to cut the tinny flavor and reduce excess sodium in the broth.
• Add spinach in batches so it wilts evenly instead of clumping on top of the hot stew.
• Finish with fresh lemon juice off heat, since the acid fades if it simmers too long.

Variations

• Swap coconut milk for a 400 ml can of light coconut milk for a thinner, lower-fat broth.
• Stir in 100 g diced sweet potato with the tomatoes for a heartier, slightly sweet version.
• Use frozen spinach instead of fresh, thawed and squeezed dry, for the same 2 to 3 minute wilt time.

Storage and Reheating

Refrigerate spiced chickpea and spinach stew in an airtight container for 4 to 5 days. The flavor actually improves by day two as the spices settle into the broth.

Freeze portions in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat on the stovetop over medium-low heat, stirring occasionally, for 5 to 7 minutes until warmed through, or microwave in 60-second bursts, stirring between each. Add a splash of broth or water if it’s thickened too much in the fridge.

Serving Suggestions

Spiced chickpea and spinach stew eats like a full meal ladled over basmati rice or scooped up with warm naan or pita. Both soak up the coconut-tomato broth.

For something lighter, spoon it over a bed of quinoa or alongside a simple cucumber and yogurt salad for a cool contrast to the warm spices.

Top individual bowls with chopped cilantro, a squeeze of lemon, and a drizzle of olive oil or chili oil for extra richness.

FAQ

Why did my chickpea and spinach stew turn out thin instead of thick?

Your stew is probably thin because it needs more simmer time or too much broth went in. Simmer uncovered for another 5 to 10 minutes to let the liquid reduce, or mash a few chickpeas against the side of the pot to release starch and thicken the broth naturally.

Can I use kale instead of spinach in this chickpea stew?

Yes, kale works, though it needs a longer cook time than spinach. Strip the stems, chop the leaves, and simmer for 5 to 7 minutes until tender before finishing with the lemon juice, rather than the 2 to 3 minutes spinach takes to wilt.

Can I freeze spiced chickpea and spinach stew?

Yes, this stew freezes well for up to 3 months. Cool it completely, portion into airtight containers, and thaw overnight in the fridge before reheating gently on the stove, since coconut milk can look slightly grainy straight from frozen but smooths out once warmed and stirred.

What goes well with spiced chickpea and spinach stew?

Warm naan or basmati rice are the classic pairs, since both soak up the coconut-tomato broth. A side of cucumber salad or a dollop of plain yogurt, skipped for vegan, adds a cool contrast to the warm spices.

Is spiced chickpea and spinach stew vegan and gluten-free?

Yes, this stew is naturally vegan and gluten-free as written, using coconut milk instead of dairy and no flour or thickeners. Double-check your vegetable broth and spice labels if you’re cooking for someone with a severe gluten allergy, since cross-contamination can occur in some brands.

What’s the difference between this stew and chana masala?

Chana masala is a drier, tomato-forward Indian chickpea dish built on garam masala and amchur, usually served scooped with rice or roti. This stew is looser and coconut-based, leaning on cumin, turmeric, and smoked paprika for a broth-forward dinner you eat with a spoon.

Loved this? Try these next

• Saffron Chicken and Chickpea Tagine recipe