Description
A nourishing and comforting chickpea stew enriched with coconut milk and turmeric, perfect for any weeknight dinner.
Ingredients
Scale
- 2 cups cooked chickpeas, rinsed and drained
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 can (14 oz) coconut milk
- 2 cups vegetable or chicken stock
- 2 cups dark leafy greens (e.g., kale, spinach)
- 1/4 cup fresh mint, chopped
- 1 teaspoon turmeric
- Salt and pepper to taste
Instructions
- Heat olive oil in a pot over medium heat and add the chickpeas. Cook until crispy, about 5-7 minutes.
- Add minced garlic and turmeric; cook until fragrant, about 1-2 minutes.
- Pour in the coconut milk and stock, stirring to combine and scrape the bottom for extra flavor.
- Bring to a simmer and add the dark leafy greens. Cook until wilted, about 3-4 minutes.
- Season with salt and pepper to taste, and serve hot garnished with fresh mint.
Notes
For added richness, finish your stew with a squeeze of fresh lime juice. This stew stores beautifully in an airtight container in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg