Curried Coconut Chickpea Stew with Greens
This soup comes together fast and is packed with hearty, nourishing plant-based ingredients.
Smarts: You'll get the most flavor with regular (not light) coconut milk, which adds a rich, creaminess to the soup base. Be sure to season to taste. Depending on the sodium level of your stock, you may need more or less salt than listed.
- Onions, medium - 1, diced
- Garlic - 4 cloves, chopped
- Ginger, fresh - 2 tsp, grated
- Green onions - 2 stalks, chopped, white and green parts separate
- Beans, garbanzo (14 oz / 397 g) - 1 can, drained and rinsed
- Oil, cooking - 1 Tbsp
- Curry powder - 2 tsp
- Turmeric, ground - 1/2 tsp
- Salt - 1/2 tsp
- Coconut milk (14 oz / 397 g) - 1 can (use regular for the most flavor, but light coconut milk will work)
- Stock, any type - 3 cups
- Baby spinach - 5 oz (sub any hearty greens like chopped kale or Swiss chard)
- Lemon juice - 2 tsp
- Yogurt, plain or Greek (opt) - for serving
- Rice, uncooked white or brown - 2 cups
Rice - (This makes enough for 2 nights.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Green onions - Chop onions, keeping white and green parts separate.
Beans - Drain and rinse.
To onions, stir in white parts of green onions, garlic, ginger, curry powder, turmeric, and salt. Saute until fragrant, ~2 minutes more.
Pour coconut milk and stock into pan, stirring to scrape up any browned bits on the bottom of the pan.
Bring soup to a simmer. Simmer on low for 10 minutes to let the flavors develop.
Stir in beans and baby spinach and cook just until spinach is wilted, 2 to 3 minutes more.
Remove stew from heat and stir in lemon juice. Taste and season with some more salt and / or more lemon juice if needed.
If rice was prepped ahead, reheat in the microwave. (Reserve half for Wednesday.)
Divide rice between serving bowls, keeping it on one side. Ladle stew into the other side of the bowls. Top bowls with yogurt and green parts of green onions. Enjoy!
Great flavor and easy. Used the kale I had leftover and added chopped roast chicken for the meat eaters. Will make again!3 Helpful
My wife was open to me making this but then she LOVED it when she found out it had coconut milk in it.0 Helpful
I used the curry powder as listed but also added curry paste, a whole can of full fat coconut milk, only two cups of the stock (instead of three) and a pound of ground elk. Delish! Even the 2.5 and 5 yr olds ate it.0 Helpful
Good flavor, but not too exciting in terms of contents. I think I might add in some more substantial veggies next time, and drop the rice - maybe cauliflower or something0 Helpful
Very good! As always, took me longer to make than the estimate, but I plan for that now.0 Helpful
Great flavor. I need to use a better brand of garbanzo beans. I like it the husband not so much.0 Helpful
It was okay. The base is good, but I think it should be a curry, not a soup. I wouldn’t make it again.0 Helpful