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!
Not my favorite. It feels like it needed some spice or maybe a lot more ginger. I'd also give it a little more time to thicken up or add a little cornstarch.1 Helpful
Really good and comes together in a snap - super easy and delicious. Great dish to have in the "meatless monday" arsenal! and if you skip the greek yogurt..it's dairy free! YUM0 Helpful
I added shrimp to the original version instead of chickpeas. It was a tad bland but that could have been because I used lite coconut milk.0 Helpful
Paleo version is much better than the regular version. Great job.0 Helpful
This came out gorgeous. The colors are bright and the flavor is vibrant. Super simple recipe. I was fine with the liquid amount, it’s a great broth over the rice. You could add hot sauce if you like it spicy.0 Helpful
Too liquidy and low on flavour. Had potential though.0 Helpful
This was so good - I didn't double any of the spices and still felt it was good, although agree that more ginger and garlic would probably be even better! I used Penzeys "Now curry" and I think that definitely helped with adding a lot of flavor. I also added about a 1lb of cubed sweet potatoes I had leftover from chili, and I am really glad that I did - it was so good! I would maybe use cilantro instead of green onions on top (my green onions were VERY strong) next time.0 Helpful