Brazilian Curried Chickpea and Coconut Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty stew combining the earthiness of chickpeas with creamy coconut milk and a warm medley of Brazilian-inspired spices. This brazilian-inspired vegan (vegan) ready in about 50 minutes pairs olive 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 400 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.

Prep: 15 min Cook: 35 min Serves 4 Brazilian cuisine 400 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and sauté for 6 minutes until softened and translucent.
  2. Step 2: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
  3. Step 3: Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, and 1 tbsp curry powder, cooking for 2 minutes to toast the spices.
  4. Step 4: Add 400 g canned diced tomatoes and cook, stirring occasionally, for 5 minutes until tomatoes soften.
  5. Step 5: Pour in 3 cups drained and rinsed canned chickpeas, 400 ml canned coconut milk, and 1 cup vegetable broth. Stir well and bring to a simmer.
  6. Step 6: Reduce heat to low and simmer uncovered for 20 minutes until the stew thickens slightly.
  7. Step 7: Stir in 1 tbsp fresh lime juice and season with salt to taste.
  8. Step 8: Garnish with 3 tbsp chopped fresh cilantro before serving.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Brazilian Curried Chickpea and Coconut Stew take to make?

Total time is about 50 minutes (15 min prep + 35 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 Curried Chickpea and Coconut Stew?

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 olive oil from drying out.

Can I substitute ingredients in Brazilian Curried Chickpea and Coconut Stew?

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 Curried Chickpea and Coconut Stew 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.

Is Brazilian Curried Chickpea and Coconut Stew vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes