Spiced Chickpea Stew Recipe (2024)

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The ultimate Spiced Chickpea Stew with coconut and turmeric, garlic, ginger and chili in a creamy coconut milk miso broth. It’s vegan, whole foods plant based recipe, completely oil, dairy and gluten free, easy to make and loaded with flavor.

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Spiced Chickpea Stew with Coconut and Turmeric

The inspiration for this stew recipe comes from the vegetable curry bowl from P.F. Chang’s. The Batman and I decided to stop in for dinner one night and that was one of the two vegan items on their menu. True story!

So we both ordered the curry. It was absolutely loaded with steamed veggies, really filling and super tasty so I decided to remake it at home with my own twist. It actually reminded me a lot of this vegan ramen I made last year that everybody loved. A must make!

Here’s the deal: you can make the stew without chickpeas and use any cooked white beans instead, so don’t fret over the type of bean / pea used. They are all loaded with protein, low in fat, high in fiber and good for you. Just make sure it is a white colored variety or your flavors and colors will be totally off.

A really a hearty meal but you could make it even heartier by adding in some orzo pasta, dumplings, pearled couscous, soy curls and even some pan seared vegan sausage. Alternatively you can take it in a totally different direction with this Mediterranean version that features tomatoes, pasta and dark leafy greens.

The Miso Broth

I used some white chickpea miso I had in my refrigerator to whisk up an instant and delicious broth. You could of course use white soy miso (not red), plain water or any veggie stock you might have on hand instead. Work with what you’ve got! Miso is a healthy condiment but don’t take my word for it, this is what science has to say about it: miso nutrition facts.

How to Make Vegan Spiced Chickpea Stew

Start by sautéing some aromatics: leeks, carrot, celery.
Infuse everything with herbs and spices: turmeric ginger, garlic, chili and bay leaf then add your choice of beans / peas to the pot of goodness.
Whisk together some miso paste and hot water for instant broth.
Add the broth and coconut milk to the pot and let the stew simmer away.
Puree about 1/3 of the stew and add it back into the pot.
Load it up with your favorite greens and steamed veggies. I love green beans but whatever rocks your taste buds goes.
Last but not least: hit it with a good squeeze of lemon or lime to balance out the richness of all the flavor.

Steamed veggies add ins suggestions:

green beans or asparagus
broccoli & cauliflower florets
sweet potatoes or butternut squash
artichoke hearts.

Dark leafy greens add ins:

any type of kale
mustard or dandelion greens
baby spinach or bok choy
Swiss chard.

Serving suggestions

a good squeeze of lemon or lime
a drizzle of pesto or harissa
saffron infused coconut yogurt <—divine!
vegan crusty breador potato flatbread.

Storage

This chickpea stew keeps well in the refrigerator for a few days and also freezes well. Just make sure to let it cool off completely before transferring it to some freezer safe lidded glass bowls. It’s important to thaw out in the refrigerator before reheating.

5 from 4 votes

Spiced Chickpea Stew with Coconut and Turmeric

The ultimate Spiced Chickpea Stew with turmeric, garlic, ginger and chili in a creamy coconut milk miso broth. It’s vegan, whole foods plant based recipe, completely oil, dairy and gluten free, easy to make and loaded with flavor.

Print Recipe

Prep Time:10 minutes mins

Cook Time:45 minutes mins

Total Time:55 minutes mins

Ingredients

1 medium leek finely chopped & rinsed
1 carrot sliced into rounds
1 rib celery chopped
3 cloves garlic minced
2 X 15 oz canned chickpeas (or your favorite white beans, drained and rinsed)
1 leaf bay
2 tsp turmeric
2 tsp ground ginger or 1 inch grated fresh ginger root
1/2 tsp chili powder or to taste
1 tbsp nutritional yeast optional
2 x 15 oz cans coconut milk full fat
2.5 cups filtered water or veggie stock
2 tbsp chickpea miso paste
3 cups kale or baby bok choy (or your favorite dark leafy greens)
1/2 lb green beans or favorite veggies steamed
1 juicy lemon or lime
1/3 cup cilantro leaves for garnish
sea salt + black pepper to taste

US Customary - Metric

Instructions

Slice the leek lengthwise then chop up the white and pale green parts only. Place in a fine sieve and rinse well.
1 medium leek
Preheat a cast iron pot (seasoned or enameled) over medium flame and sautee the leeks until wilted. Add the carrot and celery and cook together a few minutes until they start to soften. Add a little drop of olive oil or water if needed to create steam. (Omit olive oil for WFPB Plantricious diets).
1 medium leek, 1 carrot, 1 rib celery
Stir in the garlic then add the ginger, turmeric, chili powder, nutritional yeast and bay leaf.
3 cloves garlic, 2 tsp turmeric, 2 tsp ground ginger, 1/2 tsp chili powder, 1 tbsp nutritional yeast, 1 leaf bay
Add the chickpeas or white beans then stir in the coconut milk and two cups of water. Bring to a simmer. Cover with a lid and cook on low heat for 30 minutes.
2 X 15 oz canned chickpeas, 2 x 15 oz cans coconut milk, 2.5 cups filtered water or veggie stock
While the stew is cooking make sure to steam the green beans or whatever veggies you’d like to add here. It’s important not to overcook them so check every 5 minutes or so until the veggies are al dente. Transfer to a bowl and allow too cool until the soup is ready.
1/2 lb green beans or favorite veggies steamed
After 30 minutes have passed reserve about 1/3 of the stew (make sure to get a little bit of everything) and puree in a high speed blender until smooth and creamy. Add the puree back into the pot and combine.
Add the chopped kale (stems removed), bok choy, or any of your favorite dark leafy greens and simmer a couple of minutes until wilted. Stir in your steamed green beans or whatever steamed veggies you decide to add here. Cauliflower, asparagus and even sweet potatoes would work.
3 cups kale or baby bok choy, 1/2 lb green beans or favorite veggies steamed
Heat up the remaining half cup of water and whisk in the chickpea miso until combined. Stir into the soup. Squeeze in a large juicy lemon or lime and adjust seasonings to taste with a little sea salt and freshly cracked black pepper.
2 tbsp chickpea miso paste, 1 juicy lemon or lime, sea salt + black pepper to taste
Serve garnished with the fresh cilantro and red chili flakes to taste.
1/3 cup cilantro leaves

Video

Notes

Don’t add too much turmeric as it can be overpowering, less is more.
You can use ground ginger or fresh ginger root, no peeling needed, just mince it well.
It’s very important to brighten up the stew with some freshly squeezed lemon juice. Taste it before and after you add the lemon and see which you prefer.
If planning to cook chickpeas from scratch make sure to soak them for 6-8 hours before boiling them with herbs and spices until tender.

Nutrition

Course: Soup

Cuisine: American

Keyword: chickpea stew, miso stew, plant based, vegan,, wfpb

Servings: 4 people

Calories: 108kcal

Author: Florentina