Brazilian Chickpea and Tomato Stew with Coconut Milk
A hearty Brazilian-inspired stew combining chickpeas, tomatoes, and creamy coconut milk simmered with aromatic spices for a satisfying plant-based meal. This brazilian-inspired vegan ready in about 40 minutes pairs vegetable oil, large, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tbsp vegetable oil
- 1 large, diced yellow onion
- 3, minced garlic cloves
- 1 tbsp, grated fresh ginger
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 14 oz (400 g) canned diced tomatoes
- 2 cans (15 oz each), drained and rinsed canned chickpeas
- 1 can (13.5 oz) full-fat coconut milk
- 1/4 cup chopped fresh cilantro
- 1 tbsp fresh lime juice
- 1 tsp salt
- 1/2 tsp black pepper
- for serving cooked white rice
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 large diced yellow onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 5 minutes until the onion is translucent and fragrant.
- Step 2: Add 1 tsp cumin seeds and 1 tsp ground coriander, stirring continuously for 1 minute until the spices are toasted and aromatic.
- Step 3: Pour in 14 oz canned diced tomatoes and cook for 5 minutes until the tomatoes break down and thicken slightly.
- Step 4: Stir in 2 cans drained and rinsed chickpeas and 1 can full-fat coconut milk. Bring the stew to a gentle simmer and cook uncovered for 15 minutes, stirring occasionally until the sauce thickens.
- Step 5: Season with 1 tsp salt and 1/2 tsp black pepper. Remove from heat, stir in 1/4 cup chopped fresh cilantro and 1 tbsp fresh lime juice.
- Step 6: Serve the stew hot over cooked white rice for a comforting meal.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Brazilian Chickpea and Tomato Stew with Coconut Milk take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Brazilian Chickpea and Tomato Stew with Coconut Milk?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.
Can I substitute ingredients in Brazilian Chickpea and Tomato Stew with Coconut Milk?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Brazilian Chickpea and Tomato Stew with Coconut Milk for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Brazilian Chickpea and Tomato Stew with Coconut Milk?
Brazilian vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
