Silky coconut broth warmed with earthy turmeric and a bright squeeze of lemon.
Tender chickpeas and wilted spinach give a comforting, slightly creamy texture.
Aromatic cumin and a touch of smoked paprika add gentle savory depth.
Serve steaming over rice or with warm flatbread for weeknight dinners or casual gatherings.
Ingredients
- Extra-virgin olive oil (2 tbsp)
- Yellow onion, finely chopped (1 medium)
- Garlic cloves, minced (3 cloves)
- Fresh ginger, grated (1 tbsp)
- Ground turmeric (1 tsp)
- Ground cumin (1 tsp)
- Smoked paprika (1/2 tsp)
- Red pepper flakes (optional) (1/4 tsp)
- Canned chickpeas, drained and rinsed (2 x 15 oz cans, about 3 cups)
- Full-fat canned coconut milk (14 oz can)
- Vegetable broth (2 cups)
- Fresh spinach, packed (6 cups, about 6 oz)
- Lemon juice (1 tbsp)
- Salt (1 to 1 1/2 tsp) and freshly ground black pepper (to taste)
- Fresh cilantro, chopped (1/4 cup) for garnish (optional)
- Cooked basmati or jasmine rice, for serving (optional)
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 5–7 minutes.
- Add the minced garlic and grated ginger and cook for 30–60 seconds until fragrant. Stir in the turmeric, cumin, smoked paprika, and red pepper flakes and cook 30 seconds more to bloom the spices.
- Add the drained chickpeas, coconut milk, and vegetable broth. Stir to combine, scraping any browned bits from the bottom of the pan.
- Bring the stew to a gentle simmer, then reduce the heat and let simmer uncovered for 10–12 minutes so the flavors meld and the broth slightly thickens.
- Add the fresh spinach in batches, stirring each batch until just wilted. The leaves will collapse quickly—this should take 2–3 minutes total.
- Stir in the lemon juice and season with salt and black pepper to taste. If the stew is too thick, add a splash more broth; if too thin, simmer a few minutes longer.
- Ladle the stew over cooked rice or serve with warm flatbreads. Garnish with chopped cilantro and an extra squeeze of lemon, if desired.
Tips or Variations
- For extra creaminess, mash a third of the chickpeas against the side of the pot before adding the spinach.
- Swap spinach for chopped kale (stems removed) and simmer a few minutes longer until tender for a heartier version.
