Hidden-Spiced Chickpea and Spinach Stew with Coconut Milk

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

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 ready in about 30 minutes pairs extra virgin olive oil, medium, finely chopped yellow onion, minced 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.

Prep: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Hidden-Spiced Chickpea and Spinach Stew with Coconut Milk take to make?

Total time is about 30 minutes (10 min prep + 20 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 Hidden-Spiced Chickpea and Spinach 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 extra virgin olive oil from drying out.

Can I substitute ingredients in Hidden-Spiced Chickpea and Spinach 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 Hidden-Spiced Chickpea and Spinach 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.

Is Hidden-Spiced Chickpea and Spinach Stew with Coconut Milk 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.

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