One-Pan Spicy Chickpea and Vegetable Stew

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A zesty one-pot dish with chickpeas, roasted vegetables, and a fiery coconut curry base for a bold, satisfying meal. This South Asian-Indonesian Fusion-inspired one-pot recipe (vegetarian), ready in about 70 minutes, pairs chickpeas, mixed vegetables, onion 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

• 1.5 cups chickpeas
• 2 cups mixed vegetables
• 1 medium onion
• 2 cloves garlic
• 1 tbsp olive oil
• 1 cup coconut milk
• 0.75 tsp ground cumin
• 0.5 tsp ground coriander
• 0.5 tsp red chili flakes
• 2 stalks fresh lemongrass
• 1 bay leaf
• 0.5 tsp salt
• 0.25 tsp black pepper
• 2 cups water or broth

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

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 medium onion, diced into 1/2-inch cubes, and sauté for 5 minutes until golden. Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
2. Step 2: Stir in 1.5 cups chickpeas, 0.75 tsp ground cumin, 0.5 tsp ground coriander, 0.5 tsp red chili flakes, 2 thinly sliced lemongrass stalks, and 1 bay leaf. Season with 0.5 tsp salt and 0.25 tsp black pepper.
3. Step 3: Add 2 cups mixed vegetables (carrots, zucchini, bell peppers, and peas). Cook for 3 minutes until vegetables soften slightly.
4. Step 4: Pour in 1 cup coconut milk and 2 cups water or broth. Bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes until vegetables are tender.
5. Step 5: Remove bay leaf. Serve warm, garnished with fresh lemongrass.