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Spicy Coconut Chickpea Stew

Serves: 2 people

Prep time: 15 min

Cooking time: 20-25 min


1 onion

2 carrots

4 garlic cloves

2cm ginger root

1tsp turmeric

1tsp cumin

1tsp paprika

½ tsp salt

1 can of coconut milk

1 can of chickpeas

One handful of spinach (or any other leafy greens)

1tbsp olive oil


  1. Chop the onion, the garlic and the ginger, grate the carrots. Heat the pan, add some olive oil and mix the vegetables.
  2. Add all of the spices and salt, stir well and cook for 5-7 min until the onions and carrots are soft.
  3. Add drained and washed chickpeas and coconut milk. Stir well and cook for 15-20 min on a low heat.
  4. Stir through spinach and wait for a couple of minutes until it wilts before switching off the heat.


If you don’t have canned chickpeas, use the dry chickpeas and soak overnight. Drain and wash them thoroughly before adding to the stew. No need to cook them before.

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