Chickpea Coconut Stew

Apr 20, 2026 | Nutrition

CHICKPEA COCONUT STEW

WITH GINGER, TURMERIC & KALE

This is a nourishing recipe that I make on repeat, especially when I’m trying to simplify and clean up my diet. It was gifted to me by my yoga teacher when I was recovering from a surgery, and it was all I wanted to eat! The body knows what it needs. It’s healthy and extremely comforting, packed with superfood ingredients ginger, turmeric, kale, coconut milk, and chickpeas. You can serve it alongside sourdough, on top of rice, or with a salad for a dinner.

 

Ingredients

  • 1/4 cup olive oil
  • 1 large yellow onion, chopped
  • 4 garlic cloves, chopped
  • 2-inch piece of ginger, chopped
  • salt and black pepper
  • 1 1/2 teaspoons turmeric
  • 1 teaspoon ground red pepper
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 1 (15-ounce) can coconut milk
  • 3.5 cups vegetable broth
  • 1 large bunch kale (or other sturdy leafy greens like chard or collard greens), stems removed and leaves chopped or torn into bite-sized pieces

Instructions

  • Heat the olive oil in a Dutch oven or large soup pot. Add the onions and sauté several minutes until starting to color.
  • Add the garlic, ginger. Season with salt and pepper. Sauté another minute.
  • Drain and rinse the canned chickpeas. Add them along with the turmeric and red pepper. Sauté several minutes until starting to color. Use a potato masher to roughly mash them, leaving some whole.
  • Add the coconut milk and vegetable broth. Bring to a boil, then lower the heat and simmer 30 minutes.
  • Add the kale and simmer a further 10 minutes. Taste for salt.