Chickpea, Spinach, and Tomato Coconut Stew

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (13.5 oz) coconut milk
• 2 cups fresh spinach, roughly chopped
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• Fresh cilantro for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic, cumin, and coriander, cooking for 1 minute until fragrant.
3. 3 Add diced tomatoes and their juice, chickpeas, and coconut milk. Stir well.
4. 4 Bring to a gentle simmer and cook for 10 minutes.
5. 5 Stir in spinach, smoked paprika, and cayenne pepper. Cook until spinach is wilted.
6. 6 Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

Equipment

• Large pot
• Wooden spoon

Variations

• Add diced sweet potatoes for extra heartiness.
• Swap spinach for kale for a different flavor profile.

Substitutions

• Use vegetable broth instead of coconut milk for a lighter version.
• Substitute almond milk for coconut milk to change up the flavor.

Pairings

• Pairs well with a crisp cucumber salad.
• A warm flatbread on the side is perfect for soaking up the sauce.

Nutrition

Tips

• For an extra kick, add a splash of hot sauce.
• This stew thickens as it cools, so thin with a bit of water or broth when reheating if needed.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Serving Suggestions

• Serve with warm naan bread or over steamed basmati rice.
• A squeeze of fresh lime juice adds brightness.

FAQ