Spiced Chickpea Stew with Coconut and Turmeric
The ultimate vegan Chickpea Stew spiced with turmeric, garlic, ginger and chili in a creamy coconut milk miso broth. It’s a whole foods plant based recipe, completely oil, dairy and gluten free, easy to make and loaded with flavor.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 people
- 1 medium leek finely chopped & rinsed
- 1 carrot sliced into rounds
- 1 rib celery chopped
- 3 cloves garlic minced
- 2 X 15 oz canned chickpeas (or your favorite white beans, drained and rinsed)
- 1 leaf bay
- 2 tsp turmeric
- 2 tsp ground ginger or 1 inch grated fresh ginger root
- 1/2 tsp chili powder or to taste
- 1 tbsp nutritional yeast optional
- 2 x 15 oz cans coconut milk full fat
- 2.5 cups filtered water or veggie stock
- 2 tbsp chickpea miso paste
- 3 cups kale or baby bok choy (or your favorite dark leafy greens)
- 1/2 lb green beans or favorite veggies steamed
- 1 juicy lemon or lime
- 1/3 cup cilantro leaves for garnish
- sea salt + black pepper to taste
Slice the leek lengthwise then chop up the white and pale green parts only. Place in a fine sieve and rinse well.
Preheat a cast iron pot (seasoned or enameled) over medium flame and sautee the leeks until wilted. Add the carrot and celery and cook together a few minutes until they start to soften. Add a little drop of olive oil or water if needed to create steam. (Omit olive oil for WFPB Plantricious diets).
Stir in the garlic then add the ginger, turmeric, chili powder, nutritional yeast and bay leaf.
Add the chickpeas or white beans then stir in the coconut milk and two cups of water. Bring to a simmer.
Cover with a lid and cook on low heat for 30 minutes.
While the stew is cooking make sure to steam the green beans or whatever veggies you’d like to add here. It’s important not to overcook them so check every 5 minutes or so until the veggies are al dente. Transfer to a bowl and allow too cool until the soup is ready.
After 30 minutes have passed reserve about 1/3 of the stew (make sure to get a little bit of everything) and puree in a high speed blender until smooth and creamy. Add the puree back into the pot and combine.
Add the chopped kale (stems removed), bok choy, or any of your favorite dark leafy greens and simmer a couple of minutes until wilted. Stir in your steamed green beans or whatever steamed veggies you decide to add here. Cauliflower, asparagus and even sweet potatoes would work.
Heat up the remaining half cup of water and whisk in the chickpea miso until combined. Stir into the soup. Squeeze in a large juicy lemon or lime and adjust seasonings to taste with a little sea salt and freshly cracked black pepper.
Serve garnished with the fresh cilantro and red chili flakes to taste.
- Don’t add too much turmeric as it can be overpowering, less is more.
- You can use ground ginger or fresh ginger root, just mince it well.
- It’s very important to brighten up the stew with some freshly squeezed lemon juice. Taste it before and after you add the lemon and see which you prefer.
- If planning to cook chickpeas from scratch make sure to soak them for 6-8 hours before boiling them with herbs and spices until tender.
Calories: 108kcal | Carbohydrates: 21g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Sodium: 378mg | Potassium: 621mg | Fiber: 5g | Sugar: 5g | Vitamin A: 8539IU | Vitamin C: 87mg | Calcium: 139mg | Iron: 3mg