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Curried Coconut Chickpea Stew with Greens
and rice

Active: 35 Total: 35

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. 



Curried Coconut Chickpea Stew:
  • 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
White or Brown Rice (for 2 nights):
  • Rice, uncooked white or brown - 2 cups


  1. 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)

  2. Onions / Garlic / Ginger - Prep as directed. Store onions in one container. Combine garlic and ginger in another container. (Can be done up to 5 days ahead)

  3. Green onions - Chop onions, keeping white and green parts separate.

  4. Beans - Drain and rinse.

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  1. Heat a Dutch oven or large saucepan with oil over medium heat. Add onions and saute until tender and translucent, 4 to 5 minutes.

  2. To onions, stir in white parts of green onions, garlic, ginger, curry powder, turmeric, and salt. Saute until fragrant, ~2 minutes more.

  3. Pour coconut milk and stock into pan, stirring to scrape up any browned bits on the bottom of the pan.

  4. Bring soup to a simmer. Simmer on low for 10 minutes to let the flavors develop.

  5. Stir in beans and baby spinach and cook just until spinach is wilted, 2 to 3 minutes more.

  6. Remove stew from heat and stir in lemon juice. Taste and season with some more salt and / or more lemon juice if needed.

  7. If rice was prepped ahead, reheat in the microwave. (Reserve half for Wednesday.)

  8. 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!



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