Simmered Curried Chickpea Stew with Coconut Milk

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Hearty, spiced chickpea stew simmered in coconut milk with fresh spinach and herbs. This Indian-inspired game-day recipe, ready in about 40 minutes, pairs vegetable oil, onion, garlic 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 vegetable oil
• 1, finely chopped onion
• 3 cloves, minced garlic
• 1 tbsp, grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1 (15 oz) can, drained and rinsed chickpeas
• 1 (14 oz) can diced tomatoes
• 1 (13.5 oz) can coconut milk
• 1 cup vegetable broth
• 2 cups, chopped spinach
• to taste salt
• 2 tbsp, chopped fresh cilantro

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat vegetable oil in a large pot over medium heat. Add onion and cook 5 minutes until golden.
2. Step 2: Add minced garlic and grated ginger, and cook 1 minute until fragrant.
3. Step 3: Stir in curry powder and ground turmeric, and cook 1 minute to toast spices.
4. Step 4: Add chickpeas, diced tomatoes, coconut milk, and vegetable broth. Bring to a simmer and cook 15 minutes, stirring occasionally.
5. Step 5: Stir in chopped spinach and cook 2-3 minutes until wilted. Season with salt to taste. Serve hot, garnished with fresh cilantro.