Love Thai Green Curry? Then Try Spiced Chickpea Stew!

Chase away winter blues or summer colds with this spicy chickpea-filled recipe


2 Minutes Read

Two bowls of pretty green spiced chickpea stew served on a dark tray Chickpeas add valuable protein and make this a filling dish - Media Credit: Natalie Naturally

This recipe is full of flavour – heady and fragrant with spice, while also being incredibly comforting. It’s the kind of immune-boosting spiced chickpea stew that serves as a great pick-me-up vegan dinner on cold evenings but doesn’t disappoint when it comes to taste.

Although this dish is a great winter staple, it’s not so heavy that it can’t be enjoyed during warmer months, too: it’s light and fresh, and can be adapted year-round by using seasonal vegetables. Spinach has been used here, but kale, broccoli, chard, or any other dark, leafy veg will also work beautifully.

What’s great about this recipe is that it nods to Thai green curry but without all the heavy accoutrement, if you’d rather go without. Of course, if you’re not in the mood for rice, a hunk of gorgeous crusty bread wouldn’t go amiss to mop up the last spoonfuls of stew here. And believe us: you won’t want a drop to go to waste.

Two bowls of pretty green spiced chickpea stew served on a dark tray
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Duration20 minutes
Cook Time15 minutes
Prep Time5 minutes
Servings5 servings


  • 600 g chickpeas
  • 1 onion (diced)
  • 1 tbs coconut oil
  • 4 cloves garlic (grated)
  • 1 ginger (large piece- grated)
  • 1 tbs ground ginger
  • 1 tbs garam masala
  • 5 pods cardamom (bashed open)
  • 1/2 tsp chilli flakes
  • 2 tins coconut milk
  • 400 ml vegetable stock
  • 1 tbs tamari
  • 1 lime (juice of)
  • black pepper
  • sea salt
To Serve
  • coconut yogurt
  • chilli flakes
  • herbs (coriander, basil)
  • black onion seeds (or nigella seeds)


  • In a large pot, add the diced onion and oil, cook gentle until the onions are soft and translucent. Add in the grated garlic and ginger and stir to combine, continue to cook for a further minute or two.
  • Add in the garam masala, turmeric, cardamom pods and chilli flakes, stir to combine and cook for a further minute or two.
  • Pour in the coconut milk and 300ml of stock, bring to the boil and reduce immediately to a gentle simmer.
  • Add the chickpeas including the liquid if using a jar but drain and rinse if using tins.
  • Add the tamari, black pepper and lime juice. Stir to combine and allow to cook on a low to medium heat for 15 minutes.
  • Taste for seasoning and add more salt, pepper and lime to taste. At this stage you can the remaining stock if you want to loosen the stew down.
  • When you are ready to serve stir in your greens of choice. Allow to wilt a little and divide between bowls. Top with a dollop of coconut yogurt, herbs black onion seeds if using and extra chilli flakes.

Top tips for the best chickpea stew

Head to your local market with your shopping list and ask for some help. This way, you’ll get the freshest ingredients, with the best sell-by dates, to use in your recipe. You can also ask what each item tastes like if you’re not sure. Most traders are happy to give you a sample.

Moreover, venture into an Asian supermarket to get some advice too. If you find an enthusiastic fellow cook, they might be able to suggest a few extra ingredients to include. This is how we discovered things like gochujang chilli paste being great in certain sweet dishes.

This spiced chickpea stew recipe was republished with permission from Natalie Naturally. Find the original here. 

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