Hidden-Spiced Chickpea and Spinach Stew with Coconut Milk

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

A vibrant vegan stew combining chickpeas and spinach in a subtly spiced coconut milk broth that reveals layers of warmth and richness. This Mediterranean-inspired vegan recipe, ready in about 30 minutes, pairs extra virgin olive oil, yellow onion, garlic cloves 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

• 2 tbsp extra virgin olive oil
• 1 medium, finely chopped yellow onion
• 3, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/4 tsp red chili flakes
• 2 cups, drained and rinsed canned chickpeas
• 6 cups, roughly chopped fresh spinach leaves
• 1 can (13.5 oz) canned coconut milk
• 1 cup vegetable broth
• 1 tsp salt
• 1/2 tsp, freshly ground black pepper
• 1 tbsp fresh lemon juice

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

Instructions

1. Step 1: Heat 2 tbsp extra virgin olive oil in a large saucepan over medium heat until shimmering. Add 1 medium finely chopped yellow onion and sauté for 5-6 minutes until translucent and fragrant.
2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger; cook for 1 minute until aromatic. Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, and 1/4 tsp red chili flakes, stirring constantly for 30 seconds to toast the spices.
3. Step 3: Add 2 cups drained and rinsed canned chickpeas, 1 can (13.5 oz) coconut milk, and 1 cup vegetable broth. Stir to combine and bring to a gentle simmer. Cook uncovered for 10 minutes until the stew thickens slightly.
4. Step 4: Fold in 6 cups roughly chopped fresh spinach leaves and cook for 3-4 minutes until wilted but still vibrant green. Season with 1 tsp salt, 1/2 tsp freshly ground black pepper, and 1 tbsp fresh lemon juice for brightness. Serve warm.