Spiced Chickpea Stew With Coconut and Turmeric Recipe (2024)

This is a great recipe. I made a few changes that pushed it over the top:-Added a jalapeño with the onion/garlic/ginger mixture-Doubled the amount of onion-Added a dash of cumin-At the very end of cooking, I added juice from half a lime and 2 tsp fish sauce-Beet greens worked well for me, as did cilantro for a garnish

Keep ginger in a ziplock bag in the freezer. Always ready for easy grating & never gets moldy!

DIY coconut milk so much better than canned. In a blender combine 1-3/4 cups Bob's Red Mill unsweetened shredded coconut and 2-1/3 cups warm water. Let stand about a minute so coconut slightly softens. Then blend on high 1-2 minutes until creamy. This took 1 minute in Vitamix. Pour into fine mesh strainer over a bowl, and press on the solids, then discard them. Yields 1-3/4 cups perfect coconut millk, just about what you need for this recipe.

I must be living life on the edge because I used two cans of coconut milk and seem to still be alive. I don’t consider myself a risk taker, but the extra can of coconut milk does give it a richer texture that’s delightful. This recipe deserves the hype. Fellow millennials, will this be our new avocado toast?

Thank you to other cooks here. I read three notes here before making this 1) I stared at this recipe thinking two(!?) cans of coconut milk - I used one 2) acid...added juice from half a lemon 3) put kale in at the start of the 30 min simmer. I may have added a little more than 2c broth because I cut back on the coconut milk. I also added some red chile powder. My hubby just ate a bowl and said "YUM!" I'd make this again! BTW I soaked and pressure cooked 1.5c dry chickpeas.

I have made this stew three times now, exactly as directed and it's delicious. My boyfriend asks me daily when I will be making it again. I suggest simmering for 45 minutes to an hour in order to get a thick enough stew, and definitely cook the chickpeas longer than you think you should! Two cans of coconut milk is appropriate and I think the stew would lose something with less. Happy cooking!

MY GOD!While these suggestions may be appropriate, just FOLLOW THE RECIPE for the most creamy, satisfying stew EVER! And SO easy...

Where is my original comment? Only the positive ones are posted?I’ll try again: I must be the only one who doesn’t happen to love or like this recipe. Most of the comments include alterations or omissions; but yet they are all glowing reviews - of THEIR OWN RECIPE. I followed it as directed and I just think it tasted bad. And despite the recommendations, I don’t think I could have made it taste better. I like chickpeas and ginger and garlic. Seems like a no brainer, right? This one was a “fail”.

Flabbergasted to read others recommendations to halve the coconut milk. WHAT in the world! Fat carries the flavor. Do not mess with that fat. I imagine people did naively thinking it'd be healthier. While coconut fat raises LDL, it also raises HDL, evening it out and thus disproving the thinking that coconut milk should be moderated.

Like others, we used only one can of coconut milk and about a half cup extra broth. Doubled the spices and included cumin and garam masala. Squeezed lime on top before serving, and added lime and cumin to the yogurt to make a crema. We also roasted a can of chickpeas in the oven with spices and just used two cans in the stew. Delicious!!

-Only 1 can of coconut milk-Retain drained Chickpea liquid and use in place of Chicken Stock -Juice of 1 Meyer Lemon

This stew is soooo good and I loved how seriously easy it was! For my garnish chickpeas, I saved about 3/4 cup from the get-go, tossed them in some olive oil and cumin, and baked at 375° until super crispy (20-25 mins). They give a really nice crunch to the dish.

Egad! 2 cups of full-fat coconut milk equals 490% MDR of saturated fat. (Think bloomin' onion, etc., for example.) Looking forward to trying this recipe with perhaps silken tofu or other substitutes that provide creaminess. Not a health-nut but just balk at this ingredient. Thanks to all the helpful comments from other readers.

Add acid (rice wine vinegar) at the end

Used my Instant Pot. I didn't have broth, so I started by cooking the recipe's chopped onions plus added chopped celery and carrots on the saute function. I added cumin as well as the tumeric, garlic, ginger, and pepper flakes after cooking the vegetables for a while. After adding the chickpeas and sauteeing, I added just 1 can of coconut milk and 1 cup of water. I set the Instant Pot with pressure to cook for 15 minutes. Quick released & added chopped kale and cooked on saute until soft. Yummy

My partner and I made this for this first time and it was delicious! We made a few changes for our circ*mstances - we used couve a mineira, a Brazilian green similar to collard greens; added paprika; and served it with roasted then lightly fried white sweet potato rounds. This will definitely be added to our rotation

To Gareth, using no stock at all would ruin this dish. Turn your heat up higher and watch it! Also make sure you’re using good quality stock that’s room temp or warm. And coconut milk not cream. There should be no reason why this doesn’t reduce it’s literally science

I made this often during COVID and hadn't made it in awhile. It is so fantastic. Make sure to season as directed at each step as instructed. The flavors are amazing and very satisfying. I halved the recipe an added 1/2 can of coconut milk (was willing to add the whole can but it just didn't need it). So, so good.

Used 400ml of stock

Fantastic recipe! I make this almost every week - easy to whip up after a long day. The liquid simply has to be reduced though - 2 cans of coconut milk and 2 cups of broth just doesn't cook down. It's got nothing to do with a health thing .. it's a consistency thing. I just use half the broth and half the coconut milk, but I suppose one could leave out the broth entirely and just use two cans of coconut milk.

Made exactly as written and it’s perfect. I’ve also added yams when I have them. Also perfect. I used Tuscan kale. Amazing.

I find that roasting chickpeas in the oven, in addition to some time under the broiler, results in crisper chick peas.

This recipe with silken tofu is the best thing on earth. Add a package with the Swiss chard and it’s just incredible! And of course, a tsp and a half of cumin, since it needs a bit more flavour.

This is one of the best recipes I've ever made. I've made it so many times & here's how it can be a well-rounded meal & taste even more amazing:- add 1 chopped sweet potato & 3 medium carrots when you add the onions- at the end, add 1/2 cup frozen peas & 1/2 box spinach & cook for 5-7 more mins- also at this time I add 1/2 block of silken tofu (absorbs the flavors & tastes better day 2)-I used 1 can lite coconut milk and 1 cup plain almond milk (made it more dense but that's how I like it)

really delicious! the discourse in the notes about the fat content is a bit crazy tho lol. it is up to your discretion to make food that fits your needs, goals, and budget, so leave the second can or remove the second can of coconut milk based on your own preferences, they will both taste good i added cumin seeds, jalapenos, and lime because i had them - they all helped to make it super flavorful!

Truly one of the most delicious stews I’ve ever made. 10/10 recipe.

Delicious recipe, I found 1-2 T of raw sugar and 2-3 T of fish sauce a great addition.

Jalapeño and curry powder are both great adds here

Needs something on the side like bread.

Love this dish! I cut the mint leaves into narrow strips which made it easier to eat than the full leaves. I doubled the amount of chickpeas for more protein, and it worked just fine as written, even with double. Highly recommend this recipe!