Gujarati-Style Spiced Chickpea Stew

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A hearty, aromatic stew featuring chickpeas simmered with warm spices and fresh vegetables, perfect for weeknight dinners. This Indian-inspired vegetarian recipe, ready in about 40 minutes, pairs chickpeas, onion, tomato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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

• 1 can (15 oz), drained and rinsed chickpeas
• 1 medium, finely chopped onion
• 2 medium, diced tomato
• 3 cloves, minced garlic
• 1 tbsp grated ginger
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp coriander
• 1/2 cup coconut milk
• 2 cups packed spinach
• 1/2 tsp salt
• 1 cup water

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat a large pot over medium heat and add 1/4 cup water. Sauté 1 medium chopped onion until translucent, about 5 minutes.
2. Step 2: Add 3 minced garlic cloves, 1 tbsp grated ginger, 1 tsp turmeric, 1 tsp cumin, and 1 tsp coriander. Cook for 1 minute until fragrant.
3. Step 3: Stir in 2 diced tomatoes, 1 can (15 oz) drained chickpeas, 1 cup water, and 1/2 tsp salt. Simmer uncovered for 15 minutes, stirring occasionally.
4. Step 4: Add 1/2 cup coconut milk and 2 cups packed spinach. Cook for 5 more minutes until spinach wilts and flavors meld.